Mexican Meatball and Salsa Soup is a delicious and hearty soup recipe.
Mexican Meatball and Salsa Soup
It’s time to try a different kind of soup– one that is unique in flavor– and one that you’d find as an option on a restaurant menu. Toss aside your chicken noodles and your clam chowders. It’s time to try this recipe for Mexican Meatball and Salsa soup!
🛒Ingredients needed:
- tortillas
- oil
- lean ground beef
- rice
- dried parsley
- chili powder
- dried oregano
- salt and pepper
- onion and garlic
- celery
- carrot
- salsa
- low-sodium chicken broth
- frozen corn
- Monterey jack cheese
✏️How to make Mexican Meatball and Salsa Soup:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
MAKE THE TORTILLA STRIPS:
Preheat oven to 400°F.
In a medium bowl, combine the tortilla strips and oil; toss well to coat. Arrange in a single layer on a rimmed baking sheet; bake for 10 minutes, or until crisp and brown, stirring once. Set aside.
MAKE THE MEATBALLS:
In a medium bowl, combine the ground beef, rice and next 5 ingredients; shape the mixture into 24 (1-inch) meatballs. Place on a broiler pan or rimmed baking sheet; bake at 400℉ for 10 minutes.
MAKE THE SOUP:
Place a Dutch oven coated with cooking spray over medium-high heat. Add the onion, celery, and carrot; sauté 4 minutes. Add the garlic and sauté for about 1 minute. Add the salsa, water and broth; bring to a boil. Add the rice and meatballs; cover, reduce heat, and simmer 20 minutes or until the rice is tender and the meatballs are done. Stir in the corn; cook 1 minute or until thoroughly heated. Add in more chicken broth if you feel like the soup needs more liquid.
Spoon into bowls; sprinkle with cheese and tortilla strips.
➡️Recipe Tips:
- This recipe can be made GLUTEN-FREE. Just make sure all ingredients being used are gluten-free brands.
- You can make the tortilla strips and uncooked meatballs ahead of time. Just be sure to save the tortilla strips in an airtight container and store the meatballs in the refrigerator until ready to bake.
- If you like things extra spicy, try using a “hot” salsa or add a few drops of Tabasco sauce.
✔️What to serve with Mexican Meatball and Salsa Soup:
- I sometimes like to serve sour cream on the side for this soup. Its tart flavor and creamy texture can add a little kick!
- I like to serve a simple Mixed Green Salad with this soup. This one features a honey lemon dressing.
- Green Chile Cornbread is perfect served along with this delicious soup
★How to Store Soup:
You’re unlikely to have leftovers, but if you do store in the refrigerator in a tightly covered container for up to three days. Enjoy leftovers for lunch and your workmates will be jealous!
❤️Why I love this recipe:
- I love the hearty flavors in this soup, plus it has plenty of protein.
- This soup can be considered a meal, not a side-dish or starter. (Even my “soup is not a meal” hubby agrees on this one!)
- It’s perfect for a stormy winter night.
Amazing Soup Recipes!
Mexican Meatball and Salsa Soup
Ingredients
TORTILLA STRIPS:
- Two 6-inch corn tortillas, cut into 20 (¼-inch wide) strips
- ½ teaspoon vegetable or canola oil
MEATBALLS:
- 1 pound lean ground beef
- ¼ cup uncooked long-grain rice
- 1 tablespoon dried parsley
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
SOUP:
- ½ cup chopped onion
- ½ cup thinly sliced celery
- ¼ cup thinly sliced carrot
- 1 medium garlic clove, minced
- ⅔ cup salsa
- ½ cup water
- Two 10.5-ounce cans low sodium chicken broth (buy an extra can for possible use)
- ¼ cup uncooked long grain rice
- ½ cup frozen corn
- ½ cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Instructions
MAKE THE TORTILLA STRIPS:
- Preheat oven to 400°F.
- In a medium bowl, combine the tortilla strips and oil; toss well to coat. Arrange in a single layer on a rimmed baking sheet; bake for 10 minutes, or until crisp and brown, stirring once. Set aside.
MAKE THE MEATBALLS:
- In a medium bowl, combine the ground beef, rice and next 5 ingredients; shape the mixture into 24 (1-inch) meatballs. Place on a broiler pan or rimmed baking sheet; bake at 400℉ for 10 minutes.
MAKE THE SOUP:
- Place a Dutch oven coated with cooking spray over medium-high heat. Add the onion, celery, and carrot; sauté 4 minutes. Add the garlic and sauté for about 1 minute. Add the salsa, water and broth; bring to a boil. Add the rice and meatballs; cover, reduce heat, and simmer 20 minutes or until the rice is tender and the meatballs are done. Stir in the corn; cook 1 minute or until thoroughly heated. Add in more chicken broth if you feel like the soup needs more liquid.
- Spoon into bowls; sprinkle with cheese and tortilla strips.
Notes
- This recipe can be made GLUTEN-FREE. Just make sure all ingredients being used are gluten-free brands.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
