Mexican Meatball and Salsa Soup

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A delicious and hearty soup recipe: Mexican Meatball and Salsa Soup

Mexican Meatball and Salsa Soup recipe - from

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!

Mexican Meatball and Salsa Soup recipe - from

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.

Mexican Meatball and Salsa Soup recipe - from

Mexican Meatball and Salsa Soup

Yield: 4 Servings

Prep Time: 35 minutes

Cook Time: 46 minutes

  • Two 6-inch corn tortillas, cut into 20 (1/4-inch wide) strips
  • 1/2 teaspoon vegetable or canola oil
  • 1/2 cup uncooked long-grain rice, divided
  • 1 pound lean ground beef
  • 1 tablespoon dried parsley
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 1/4 cup thinly sliced carrot
  • 1 clove garlic, minced
  • 2/3 cup salsa
  • 1/2 cup water
  • Two 10.5-ounce cans low-salt chicken broth
  • 1/2 cup frozen whole-kernel corn
  • 1/2 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 1/4 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 1/4 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.
SOURCE: (recipe given to me)
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  • brushjl wrote:

    i usually love vintage cooking light recipes (june 1997), but this one sadly flopped. the rice drank up all the liquid and it ceased being a soup. in any case, better to use fresh vice frozen corn.

    • Lori Lange wrote:

      Bummer 🙁