Name: Tex-Mex Meatball Soup
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 1/2 lb. ground beef -; 1 c. shredded Mexican cheese -; 2 tbsp. freshly chopped cilantro, plus more for garnish -; 1 cloves garlic, minced -; 1 jalapeño, finely chopped -; 1 large egg -; 1 tsp. ground cumin -; Kosher salt -; Freshly ground black pepper -; 1 tbsp. vegetable oil -; 1 tbsp. extra-virgin olive oil -; 1 medium onion, chopped -; 1 red bell pepper, chopped -; 4 cloves garlic, minced -; 1 tbsp. chili powder -; 2 tsp. dried oregano -; 2 tsp. ground cumin -; Kosher salt -; Freshly ground black pepper -; 1 1/2 c. fresh or frozen corn -; 1 (28-oz.) can diced fire-roasted tomatoes -; 4 c. low-sodium chicken broth -; 1 bay leaf -; Vegetable oil, for frying -; 4 small corn tortillas, sliced into thin strips -; Juice of 1 lime -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tex-Mex Meatball Soup

1. 1 1/2 lb. ground beef -

2. 1 c. shredded Mexican cheese -

3. 2 tbsp. freshly chopped cilantro, plus more for garnish -

4. 1 cloves garlic, minced -

5. 1 jalapeño, finely chopped -

6. 1 large egg -

7. 1 tsp. ground cumin -

8. Kosher salt -

9. Freshly ground black pepper -

10. 1 tbsp. vegetable oil -

11. 1 tbsp. extra-virgin olive oil -

12. 1 medium onion, chopped -

13. 1 red bell pepper, chopped -

14. 4 cloves garlic, minced -

15. 1 tbsp. chili powder -

16. 2 tsp. dried oregano -

17. 2 tsp. ground cumin -

18. Kosher salt -

19. Freshly ground black pepper -

20. 1 1/2 c. fresh or frozen corn -

21. 1 (28-oz.) can diced fire-roasted tomatoes -

22. 4 c. low-sodium chicken broth -

23. 1 bay leaf -

24. Vegetable oil, for frying -

25. 4 small corn tortillas, sliced into thin strips -

26. Juice of 1 lime -

How to cook deliciously - Tex-Mex Meatball Soup

1. Stage

Make meatballs: In a medium bowl, combine ground beef, cheese, cilantro, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.

2. Stage

In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.

3. Stage

Make soup: In a large pot over medium heat, heat olive oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic, chili powder, oregano, and cumin and cook until fragrant, about 1 minute more. Season with salt and pepper.

4. Stage

Add corn, tomatoes, chicken broth, and bay leaf and bring to a boil. Reduce to a simmer. Add meatballs and let cook until soup has reduced slightly, 15 to 20 minutes.

5. Stage

While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a 1/8" layer of vegetable oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2 to 3 minutes. Transfer to a paper towel–lined plate and immediately season with salt.

6. Stage

Remove bay leaf from soup and add lime juice. Ladle soup into bowls and top with tortilla strips, avocado, and cilantro.