Salsa and Meatball Soup

Salsa and meatball soup - topped with cilantro, avocado and sour cream

 

This was one of those recipes I came across while at work.  I smelled something delicious a few desk away from me and had to ask what it was – Mexican Meatball Soup.  I ended up modifying the recipe slightly to add more flavor. This dish is incredibly easy to make and takes less than 30 minutes.  It’s a great weekend dish and is very filling.  We’ve turned it into a meal we have while watching football on Sundays (it’s so quick to make we don’t have to worry about missing any games).  Hope you enjoy as much as we do!

-H

 

Recipe altered from Real Simple

Ingredients:

1 lb extra lean ground beef or turkey

2 chopped scallions

1 cup crushed Frito’s (plus more for serving)

1/4 cup chopped, fresh cilantro

1/2 tsp ground cumin

3 cups mild, jarred salsa (we’ve used multiple brands – pick what you like best)

2 cups low sodium chicken broth

1 avocado for serving

Sour cream for serving

 

Directions:

1. Heat broiler.

2. In a bowl combine beef, scallions, Frito’s, cilantro, cumin and salt/pepper to taste.  Shape mixture into small meatballs (we did bite size about 1/2 inch) and place on baking sheet. Broil 5-6 minutes

3.  Meanwhile add salsa and one cup of water to a blender. Puree until well blended.  Add salsa and chicken broth to large saucepan.  Bring to a boil.

4. Add meatballs to pan, reduce heat and simmer until cooked through (appx 5 minutes)

5. Serve hot – top with sour cream, cilantro, avocado slices and Frito’s as desired

 

Nutrition (without toppings):

Serving size = 4

Calories: 339

Fat: 17 g

Protein: 24 g

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