Mexican Tortilla Meatball Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I got this out of a Sara Moulton cookbook. I have made this several times especially in the winter when soup is my favorite way to warm up. Ingredients:
1 1/2 lbs lean ground beef |
3 tablespoons chopped cilantro |
1 tablespoon minced garlic |
2 teaspoons fresh lime juice |
1 teaspoon ground cumin |
1 teaspoon hot sauce |
salt and pepper |
2 medium onions, chopped (about 2 cups) |
4 cloves garlic, minced |
4 tablespoons vegetable oil |
2 (4 ounce) cans green chilies, chopped |
2 (15 ounce) cans italian-style stewed tomatoes, chopped,reserving the juice |
8 cups chicken stock |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1 teaspoon hot sauce, to taste |
1/2 cup all-purpose flour |
1 cup chicken stock |
salt and pepper |
Directions:
1. Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
2. Form into 1-ounce balls.
3. Heat oil in skillet over moderate heat.
4. Cook until brown on all sides, about 5 minutes.
5. Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
6. Add onions and garlic and cook for 5 minutes over low heat until translucent.
7. Add chiles and cook 2 minutes.
8. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
9. Simmer for 15 to 20 minutes.
10. In a small bowl, combine flour and chicken stock.
11. Whisk into soup.
12. Bring back to a boil.
13. Reduce heat and simmer for 5 minutes.
14. Add meat balls and simmer an additional 5 minutes.
15. Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.
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