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SOUPS
Mexican Meatball and Salsa Soup
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Mexican
Meatball and Salsa Soup |
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A meatball soup
fit for the king of the house...
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Two
6-inch |
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corn
tortillas, cut into 20 (¼-inch wide)
strips |
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½
tsp |
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vegetable oil |
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½
cup |
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uncooked long-grain rice, divided |
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1
lb |
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ultra-lean ground beef |
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1
Tbs |
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dried parsley flakes |
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½
tsp |
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chili powder |
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½
tsp |
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dried oregano |
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¼
tsp |
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salt |
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¼
tsp |
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pepper |
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½
cup |
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chopped onion |
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½
cup |
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thinly sliced celery |
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¼
cup |
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thinly sliced carrot |
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1
clove |
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garlic, minced |
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2/3
cup |
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salsa |
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½
cup |
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water |
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Two
10½-ounce |
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cans
low-salt chicken broth |
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½
cup |
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frozen whole-kernel corn |
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½
cup |
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(2
ounces) shredded reduced-fat Monterey
Jack cheese |
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1 |
Preheat oven
to 400°F. |
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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. |
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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. |
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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. |
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5 |
Spoon into
bowls; sprinkle with cheese and tortilla strips. |
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Servings: 4 |
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Yield: Serving
Size: 1 1/2 cups soup, 2 Tbs. cheese |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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321.09 |
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Calories From Fat (31%) |
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98.63 |
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% Daily Value |
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Total Fat
10.72g |
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16% |
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Saturated Fat 5.06g |
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25% |
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Cholesterol
81.03mg |
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27% |
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Sodium
836.36mg |
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35% |
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Potassium
838.00mg |
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24% |
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Carbohydrates
22.52g |
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8% |
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Dietary Fiber 3.63g |
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15% |
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Sugar 3.76g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
18.89g |
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Protein
33.43g |
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67% |
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WW
POINTS: 7
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Recipe Source |
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Cooking Light |
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