Mexican Tortilla Meatball Soup

Mexican Tortilla Meatball Soup


1 1/2 lbs. lean ground beef

3 T. chopped cilantro

1 T. minced garlic

2 t. lime juice

1 t. ground cumin

1 t. hot sauce

salt and pepper to taste


2 medium onions, chopped (about 2 cups)

4 garlic cloves, minced

4 T. vegetable oil

2 (4-ounce) can green chilies, chopped

2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice

8 C. chicken stock

1 T. chili powder

2 t. ground cumin

1 t. hot sauce or to taste

1/2 C. all-purpose flour

1 C. chicken stock

salt and pepper to taste

Chopped cilantro
Fried tortilla strips
Avocado cubes
Sour cream
Pickled Jalapeno
Monterey Jack cheese


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.


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 with garnishes

Yield: 8 servings


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