Tortilla Meatball Soup Recipe

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Ingredients

Count

Nutrition

2407

Calories

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Ingredients:

Serving

2 jalapeno peppers
1 red bell pepper
2 ears corn on the cob
4 (6-inch) corn tortillas , cut into 1/2-inch-thick strips
cooking spray
3/4 tsp kosher salt, divided
6 garlic cloves, minced and divided
1/3 cup panko ( japanese breadcrumbs)
1 lb ground sirloin
1 large egg, lightly beaten
1 chipotle chile , canned in adobo sauce, minced
1 tbsp olive oil
2 cups chopped onion
2 cups (3/4-inch) cubed red potatoes
1 cup (1/2-inch- thick) slices carrot
3 cups fat-free , lower-sodium chicken broth
2 cups water
1/2 cup (2 oz) shredded monterey jack cheese
1/4 cup (1 oz) shredded extra-sharp cheddar cheese
1/2 cup chopped fresh cilantro

Directions:

Preheat broiler.
Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2406.84 Kcal (10077 kJ)
Calories from fat	441.77 Kcal
		% Daily Value*
Total Fat	49.09g	76%
Cholesterol	560.57mg	187%
Sodium	4009.63mg	167%
Potassium	7478.21mg	159%
Total Carbs	306.58g	102%
Sugars	41.43g	166%
Dietary Fiber	37.57g	150%
Protein	212.46g	425%
Vitamin C	265.1mg	442%
Vitamin A	3.8mg	126%
Iron	76.8mg	427%
Calcium	1065.3mg	107%

Amount Per 100 g
Calories	69.01 Kcal (289 kJ)
Calories from fat	12.67 Kcal
		% Daily Value*
Total Fat	1.41g	76%
Cholesterol	16.07mg	187%
Sodium	114.97mg	167%
Potassium	214.42mg	159%
Total Carbs	8.79g	102%
Sugars	1.19g	166%
Dietary Fiber	1.08g	150%
Protein	6.09g	425%
Vitamin C	7.6mg	442%
Vitamin A	0.1mg	126%
Iron	2.2mg	427%
Calcium	30.5mg	107%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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