Mexican Tortilla Meatball Soup

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  • For the meatballs:
  • 1-1/2 lb lean ground beef
  • 3 T chopped cilantro
  • 1 T minced garlic
  • 2 t fresh lime juice
  • 1 t ground cumin
  • 1 t hot sauce
  • salt and pepper
  • For the soup:
  • 4 T veg oil
  • 2 med onions, chopped
  • 4 garlic cloves, minced
  • 2 4 oz can chopped green chilies
  • 2 15 oz cans Italian style stewed tomatoes, chopped
  • 9 c chicken stock
  • 1 T chili powder
  • 2 t ground cumin
  • 1 t hot sauce
  • 1/2 c flour
  • Garnish: cilantro, tortilla strips, avocado cubes, sour cream, jalapenos, cheese


  1. Combine all ingredients for meatballs. Form into 1 oz balls. Heat oil in skillet and cook until brown on all sides, about 5 mins.

  2. For soup: In large pot heat 2 T oil. Add onions and garlic and cook for 5 mins over low heat. Add chiles and cook 2 mins. Add tomatoes and their juice, 8 c chicken stock, chili powder, cumin and hot sauce. Simmer for 15-20 mins.

  3. In small bowl combine flour and remaining one cup of stock. Whisk into soup to thicken. Bring back to boil. Reduce heat and simmer for 5 minutes.
December 2010

This recipe is a personal recipe added by nozzlhog and has not been tested or endorsed by MyRecipes.

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