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Tortilla Meatball Soup

by Carilyn on February 29, 2012

Tortilla Meatball Soup

Tortilla Meatball Soup

I’m always looking for yummy recipes that use ground beef – my kids love it, and more importantly, I always seem to have it in the freezer.  But without resorting to “Hamburger Helper” (eck!). it is tough to come up with new, and tasty, recipes that use hamburger. When I saw this one in Cooking Light Magazine, I knew it was worth a try.  And boy, am I glad!  It was absolutely delicious!

Because I am incapable of following a recipe exactly (I never manage to buy ALL the right ingredients, and I tend to go off into my own world while cooking), this is my adaptation.  I think because this is a soup, you can adapt it quite liberally to match your own preferences.

Ingredients

2 Jalapeno peppers

1 red bell pepper

2 cups frozen roasted corn (you can use fresh and roast it if you have the time)

3 cups tostada chips

3/4 tsp. kosher salt

3 tsp. chopped garlic

1/3 cup panko (Japanese breadcrumbs, but feel free to use what you have)

1 pound ground sirloin

1 large egg, lightly beaten

1 small can tomato sauce

1 Tbs. olive oil

2 cups chopped onion

1 cup slice carrot

3 cups chicken broth

2 cups water

1/2 cup shredded Monterey Jack chees

1/2 cup shredded cheddar cheese

2 avocados

 

1.  Preheat broiler

2.  Cut jalapenos and bell pepper in half lengthwise; scrape out membranes and seeds.

Place pepper halves, skin sides up, on a foil-lined baking sheet.  Broil 5 – 7 minutes. Remove and let cool.  Peel and chop finely.

Combine 1/4 tsp. salt, 1 1/2 tsp. garlic, panko, sirloin, beaten egg, and tomato sauce.

Shape meat mixture into 24 meatballs (about 2 Tbs. each)

Place a Dutch oven over medium-high heat.  Add olive oil to pan; swirl to coat.  Add meatballs to pan, cooking for 8 minutes, turning to brown on all sides. Remove from pan.

Add onion and carrots to pan.  Saute 5 minutes, stirring occasionally.

Add remaining garlic.  Cook 1 minute, stirring constantly.  Add peppers, corn, broth, and 2 cups water.  Bring to a boil.  Reduce heat; simmer 20 minutes or until vegetables are tender, stirring occasionally.

Return meatballs to pan.  Add remaining 1/2 tsp. salt and return to simmer.  Cook 10 more minutes, or until meatballs are cooked through.

Ladle soup into bowls.  Top with cheese, corn tostadas, and sliced avocado.

 

Happy Eating!

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