Mexican Tortilla Meatball Soup Recipes

MEXICAN MEATBALL SOUP

Steps:

• Wash and half the tomatoes and finely dice the onion and mince 1 clove of garlic
• Preheat a Dutch oven to medium-high heat with olive oil. Add the diced onion and garlic and stir continuously until soft and translucent
• Add the halved tomatoes and stir until you have a thick rustic sauce. This takes about 10 minutes
• Pour the tomato mixture into a blender and blend until smooth. If your sauce is too thick you can add 1/4 cup of water
• Take a saucepan and heat to medium-high heat. Add in the sauce and let it simmer for 5 minutes before adding the chicken broth, Mexican seasoning, and dried coriander
• Put a lid on the bowl and let it simmer
• Make The Meatballs. Take a small bowl and pull the slice of bread apart. Add the milk so the bread can soak it up
• Put the ground beef in a separate bowl. Season with salt and pepper. Add minced garlic
• Whisk the egg and add to the ground beef together with the soaked bread to the ground beef
• Stir the meat with your hands and you will see it come together
• If the meat mixture is to wet you can add some breadcrumbs. Shape the meat into small balls the size of a golf ball
• Add the meatball into the tomato broth. Repeat for the remaining meatballs. Simmer the meatballs for 20 minutes
• Cook some rice and spoon the Mexican meatballs and tomato soup sauce on top. Serve immediately

MEXICAN TORTILLA MEATBALL SOUP

Steps:

• Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
• Form into 1-ounce balls.
• Heat oil in skillet over moderate heat.
• Cook until brown on all sides, about 5 minutes.
• Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
• Add onions and garlic and cook for 5 minutes over low heat until translucent.
• Add chiles and cook 2 minutes.
• Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
• Simmer for 15 to 20 minutes.
• In a small bowl, combine flour and chicken stock.
• Whisk into soup.
• Bring back to a boil.
• Reduce heat and simmer for 5 minutes.
• Add meat balls and simmer an additional 5 minutes.
• Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.

MEXICAN MEATBALL SOUP

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.

PORK TORTILLA SOUP

Steps:

• Mix all ingredients except tortilla strips in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours or until pork is tender. Stir gently before serving. Place some tortilla strips into bottom of each of 6 bowls. Ladle soup over tortilla strips.

MAGIC MEXICAN MEATBALL SOUP

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.