MAGIC MEXICAN MEATBALL SOUP
Presto! Frozen cooked meatballs, canned beef broth and salsa are the magic ingredients that transform the traditional Mexican albondigas soup into a quick and easy, every day treat.
Provided by Lorac
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
- Remove cover, add corn and salsa and simmer until corn is tender.
- Ladle into soup bowls, top with cheese and chips.
Nutrition Facts : Calories 155.8, Fat 5.5, SaturatedFat 3.1, Cholesterol 14.8, Sodium 672.9, Carbohydrate 23.4, Fiber 3.5, Sugar 3, Protein 7.5
MEXICAN MEATBALL SOUP
I've had this recipe a long time and is a favorite. If you like hot, be sure to put out the hot sauce!
Provided by Bev I Am
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in heavy large pot over medium high heat.
- Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
- Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
- Cover and simmer 15 minutes.
- Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
- Mix well.
- Shape meat mixture by generous tablespoonfuls into 1- 1 1/4" balls.
- Add rice and meat balls to soup and bring to a boil, stirring occasionall.
- Reduce heat, cover and simmer until rice and meatballs are tender.
- Stirring occasionally,about 20 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 468.8, Fat 21.3, SaturatedFat 5.7, Cholesterol 106.6, Sodium 3351.8, Carbohydrate 36.7, Fiber 4.1, Sugar 9.4, Protein 34.3
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