Mexicali Soup

1. 1

   In a large bowl, mix the meat with the taco seasoning and shape into 1-inch meatballs.

2. 2

   In a large stockpot, cook the meatballs, turning frequently, until brown and drain the fat.

3. 3

   Add the water, taco sauce, beans with their liquid, and tomato paste. Heat to boiling.

4. 4

   Reduce heat and simmer for 10 minutes. Return the soup to a boil and stir in the uncooked acini di pepe.

5. 5

   Boil, stirring frequently, for about 14 minutes or until the pasta is tender. Stir in the black olives.

6. 6

   Sprinkle each serving with chedder cheese and top with sour cream if desired. You can also garnish with tortilla chips if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.