“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!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: