Mexican Meatball and Salsa Soup is a delicious and hearty soup recipe.
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!
You’ll appreciate the simple, hearty flavors in this soup– with plenty of protein and a little tortilla crunch garnish. This soup can be considered a meal, not a side-dish or starter.
How to make Mexican Meatball and Salsa Soup:
The full, printable recipe is at the end of this post.
- Make the tortilla strips. Toss corn tortilla strips with oil, and then bake until crispy.
- Make the meatballs. Combine ground beef, rice and spices. Shape into meatballs and bake for 10 minutes.
- Assemble the soup. In a Dutch oven, sauté onion, celery, carrot and garlic. Add salsa, water and chicken broth. Bring to a boil. Add rice and meatballs. Simmer for 20 minutes. Stir in the corn. If the soup needs more liquid, add more chicken broth.
To serve, ladle individual servings and top with shredded cheese and tortilla strips. Enjoy!
Here are a few more soup recipes you might like to try:
- Easy French Onion Soup
- Ina Garten’s Italian Wedding Soup
- Sausage and Tortellini Soup
- Easy Lentil Soup
- Creamy Chicken and Rice Soup
Mexican Meatball and Salsa Soup
This easy, hearty, healthy recipe will satisfy even the most hungry appetite.
Recipe Details
Servings: 4 servings
Calories: 418kcal
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 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-salt chicken broth (buy an extra can for possible use)
- ¼ cup uncooked long-grain rice
- ½ cup frozen whole-kernel 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
Serving: 1serving, Calories: 418kcal, Carbohydrates: 38g, Protein: 37g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 810mg, Potassium: 833mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1865IU, Vitamin C: 6mg, Calcium: 409mg, Iron: 4mg
