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Mexican Tortilla Meatball Soup

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“I got this out of a Sara Moulton cookbook. I have made this several times especially in the winter when soup is my favorite way to warm up.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
  2. Form into 1-ounce balls.
  3. Heat oil in skillet over moderate heat.
  4. Cook until brown on all sides, about 5 minutes.
  5. Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
  6. Add onions and garlic and cook for 5 minutes over low heat until translucent.
  7. Add chiles and cook 2 minutes.
  8. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
  9. Simmer for 15 to 20 minutes.
  10. In a small bowl, combine flour and chicken stock.
  11. Whisk into soup.
  12. Bring back to a boil.
  13. Reduce heat and simmer for 5 minutes.
  14. Add meat balls and simmer an additional 5 minutes.
  15. Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.

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