MEXICAN MEATBALL & SALSA SOUP
Two 6-inch corn tortillas, cut into 20 (¼-inch wide) strips
½ tsp vegetable oil
½ cup uncooked long-grain rice, divided
1 lb ultra-lean ground beef
1 Tbs dried parsley flakes
½ tsp chili powder
½ tsp dried oregano
¼ tsp salt
¼ tsp pepper
½ cup chopped onion
½ cup thinly sliced celery
¼ cup thinly sliced carrot
1 clove garlic, minced
2/3 cup salsa
½ cup water
Two 10½-ounce cans low-salt chicken broth
½ cup frozen whole-kernel corn
½ cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1. Preheat oven to 400°F.
2. Combine tortilla strips and oil; toss well to coat. Arrange in a single layer on a jelly-roll pan; bake for 10 minutes, or until crisp and brown, stirring once. Set aside.
3. Combine ¼ cup rice, ground beef and next 5 ingredients in a bowl; shape mixture into 24 (1-inch) meatballs. Place on a broiler pan; bake at 400° for 10 minutes.
4. Place a Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and carrot; sauté 4 minutes. Add garlic; sauté 1 minute. Add salsa, water and broth; bring to a boil. Add ¼ 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.
Serving Size: 1 1/2 cups soup, 2 Tbs. cheese and 5 tortilla strips
Recipe Source: Cooking Light
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