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.

No additional tips available.

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

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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.

Mexican Meatball and Salsa Soup

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