Mexican Meatball and Salsa Soup Recipe

Name: Mexican Meatball and Salsa Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 inch) corn tortillas, cut into 20 1/4-inch strips; ½ teaspoon vegetable oil; ½ cup uncooked long-grain rice, divided; 1 lb extra lean ground beef; 1 tablespoon dried parsley flakes; ½ teaspoon chili powder; ½ teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon pepper; cooking spray; ½ cup onion, chopped; ½ cup carrot, chopped; ½ cup potato, cubed into 1/2 inch pieces; 1 garlic clove, minced; ⅔ cup salsa; ½ cup water; 2 (10 1/2 ounce) cans chicken broth; ½ cup frozen whole kernel corn; ½ cup shredded reduced-fat monterey jack cheese (2 ounces)

Servings: persons

2 (6 inch) corn tortillas, cut into 20 1/4-inch strips
½ teaspoon vegetable oil
½ cup uncooked long-grain rice, divided
1 lb extra lean ground beef
1 tablespoon dried parsley flakes
½ teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
cooking spray
½ cup onion, chopped
½ cup carrot, chopped
½ cup potato, cubed into 1/2 inch pieces
1 garlic clove, minced
⅔ cup salsa
½ cup water
2 (10 1/2 ounce) cans chicken broth
½ cup frozen whole kernel corn
½ cup shredded reduced-fat monterey jack cheese (2 ounces)

1
Preheat oven to 400 degrees.
2
Combine tortilla strips and oil; toss well to coat.
3
Arrange in a single layer on a jelly-roll pan; bake at 400 degrees for 10 minutes or until crisp and brown, stirring once.
4
Set aside.
5
Combine 1/4 cup rice, ground beef, and next 5 ingredients (beef through pepper) in a bowl; shape mixture into 24 (1-inch) meatballs.
6
Place on a broiler pan; bake at 400 degrees for 10 minutes.
7
Place a large Dutch oven coated with cooking spray over medium-high heat.
8
Add onion, celery, and carrot; saute 4 minutes.
9
Add garlic; saute 1 minute.
10
Add salsa, water, and broth; bring to a boil.
11
Add 1/4 cup rice and meatballs; cover, reduce heat, and simmer 20 minutes or until rice is tender and meatballs are done.
12
Stir in corn; cook 1 minute or until thoroughly heated.
13
Spoon into bowls; sprinkle with cheese and tortilla strips.
14
Yield: 4 servings (serving size: 1-1/2 cups soup, 2 tablespoons cheese, and 5 tortilla strips).

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 (6 inch) corn tortillas, cut into 20 1/4-inch strips, ½ teaspoon vegetable oil, ½ cup uncooked long-grain rice, divided, 1 lb extra lean ground beef, and more.

Yes, Mexican Meatball and Salsa Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Meatball and Salsa Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions