Mexican tortilla meatball soup

1 servings

Ingredients

Quantity Ingredient
1½ pounds Lean ground beef
3 tablespoons Chopped cilantro
1 tablespoon Minced garlic
2 teaspoons Fresh lime juice
1 teaspoon Ground cumin
1 teaspoon Hot sauce
Salt and pepper to taste
2 mediums Onions; chopped (about 2
; cups)
4 Garlic cloves; minced
4 tablespoons Vegetable oil
2 cans Green chilies; chopped (4-ounce)
2 cans Italian-style stewed tomatoes; chopped, reserving
; the juice
; (15-ounce)
8 cups Chicken stock
1 tablespoon Chili powder
2 teaspoons Ground cumin
1 teaspoon Hot sauce or to taste
½ cup All-purpose flour
1 cup Chicken stock
Salt and pepper to taste
Chopped cilantro
Fried tortilla strips
Avocado cubes
Sour cream
Pickled Jalapeno
Monterey Jack cheese

Directions

GARNISH

Meatballs:

Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper. Form into 1-ounce balls.

Heat oil in skillet over moderate heat. Cook until brown on all sides, about 5 minutes.

Soup: In a large soup pot, heat 2 tablespoon vegetable oil. Add onions and garlic and cook for 5 minutes over low heat until translucent.

Add chiles and cook 2 minutes. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce. Simmer for 15 to 20 minutes.

In a small bowl, combine flour and chicken stock. Whisk into soup. Bring back to a boil. Reduce heat and simmer for 5 minutes. Add meat balls and simmer an additional 5 minutes. Serve soup with garnishes.

Yield: 8 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9268 Converted by MM_Buster v2.0l.

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