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Tortilla Meatball Soup Recipe

Tortilla Meatball Soup Ingredients:

Tortilla Meatball Soup Recipe
Tortilla Meatball Soup
  • 2 jalapeño 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 teaspoon kosher salt, divided
  • 6 garlic cloves, minced and divided
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1 pound ground sirloin
  • 1 large egg, lightly beaten
  • 1 chipotle chile, canned in adobo sauce, minced
  • 1 tablespoon 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 ounces) shredded Monterey Jack cheese
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
  • 1/2 cup chopped fresh cilantro

Directions:

  1. Pre-heat broiler.
  2. Cut jalapeños and bell pepper in two lengthwise discard seed products and membranes. Place pepper halves, skin sides up, on the foil-lined baking sheet. Arrange corn on baking sheet with all kinds of peppers. Broil four to six minutes or until blackened, turning corn once. Place all kinds of peppers inside a paper bag fold to close. Let stand fifteen minutes peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn popcorn kernels from cobs. Put aside.
  3. Place tortilla strips in one layer on the baking sheet gently coat with cooking spray. Broil for several minutes or until golden brown, turning after 2 minutes. Put aside.
  4. Mix 1/4 teaspoon salt, 1 garlic clove clove, panko, and subsequently 3 elements (through chipotle chile) inside a large bowl, and lightly mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (a couple of tbsps each).
  5. Convey a Nederlander oven over medium-high warmth. Add oil to pan swirl to coat. Add meatballs to pan sauté for 8 minutes, embracing brown on every side. Remove from pan. Add onion, taters, and carrot to pan sauté a few minutes, stirring from time to time. Add remaining 5 garlic clove cloves prepare one minute, stirring constantly. Add all kinds of peppers, broth, and a pair of cups water provide a boil. Reduce warmth simmer twenty minutes or until veggies are nearly tender, stirring from time to time. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn go back to a simmer. Prepare ten minutes or until meatballs are carried out. Ladle 1 1/2 cups soup into all 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.
  6. Tortilla Meatball Soup is ready to serve.

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