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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This classic Spanish soup combines meatballs-albóndigas (ahl-BON-dee-gahs)and a spicy broth. Ingredients:
3/4 pound ground round |
1/4 cup italian-seasoned breadcrumbs |
1/4 cup minced fresh onion |
1/4 cup bottled salsa |
1/2 teaspoon ground cumin |
cooking spray |
2 (6-inch) corn tortillas, cut into 1/4-inch strips |
1 teaspoon vegetable oil |
1 cup chopped onion |
1 cup chopped seeded poblano chile or 1 (4.5-ounce) can chopped green chiles |
4 garlic cloves, minced |
1/2 cup bottled salsa |
1/2 cup water |
1 teaspoon ground cumin |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1/4 cup diced peeled avocado |
1/4 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 450°.
2. To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 (3/4-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 450° for 12 minutes or until done. Set aside.
3. To prepare the soup, place the tortilla strips in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 5 minutes or until lightly browned. Set aside. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblano, and garlic; cook for 5 minutes, stirring occasionally. Stir in 1/2 cup salsa and the next 4 ingredients (salsa through tomatoes); reduce heat, and simmer for 10 minutes. Stir in the meatballs; cook for 5 minutes or until thoroughly heated. Ladle the soup into individual bowls, and top with the tortilla strips, diced avocado, and chopped cilantro.
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