Magic Mexican Meatball Soup
"Presto! Frozen cooked meatballs, canned beef broth and salsa are the magic ingredients that transform the traditional Mexican albondigas soup into a quick and easy, every day treat."
photo by True Texas
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 (14 1/2 ounce) cans reduced-sodium beef broth
- 1 (16 ounce) package frozen cooked meatballs
- 2 cups frozen corn
- 1 1⁄2 cups prepared chunky style salsa
- 1⁄2 cup finely shredded cheddar cheese
- 1⁄2 cup roughly crumbled tortillas or 1/2 cup corn chips
directions
- Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
- Remove cover, add corn and salsa and simmer until corn is tender.
- Ladle into soup bowls, top with cheese and chips.
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Reviews
-
This was a big hit with my family. I used a little less broth, a few more meatballs, and a bit more corn. I also added generous shakes of chili powder, cumin, and ground oregano. Also about a tablespoon or so of bottled Mexican hot sauce. The result was very good. We ate it with rice. Next time I might add some cilantro and fresh lime juice at the end to brighten the flavor even more. -
Wow! So good. Used half the beef broth, only because I wanted it to be thicker. Served over rice. DH said this is a keeper. Thanks for posting! -
Such an easy soup! I used homemade meatballs from the freezer. And I added some torn up corn tortillas to thicken it a bit. Yummy! I will make again! -
Excellent recipe for those nights when you just don't feel like really cooking. This ended up simmering for an hour, and tasted wonderful! The salsa had completely integrated with the broth (to the point where my daughter asked where it was). I used a pack of my homemade meatballs from the freezer. Thank you for posting this! -
There couldn't be an easier recipe than this and it has a wonderful flavor. I will be making this again. Serve with cornbread for good winter or summer meal.
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