“This is the absolute hands down favorite soup in our family. Don't let the recipe fool you- it is easy to make. Even easier if you make btaches of the meatballs ahead and keep on hand in the freezer!”

Ingredients Nutrition


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

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