Tortilla Meatball Soup

November 2nd, 2011

There are so many variations on tortilla soup.  In my opinion you can’t  go wrong with any of them.  Tortilla soup is warming both in temperature and in taste.  Jalapeno peppers give it just the right heat and the garlic infused broth adds pleasure for the soul.  With the addition of flavorful meatballs to the soup, you will gild the lily of satisfaction.

Sometime I want to do a series of posts on what you can do with a pound of hamburger.  That is just what Cooking Light Magazine has done in it’s latest issue.  One of the recipes featured was this tortilla meatball soup, which I have adapted.  A Summer and Fall of overindulgences have brought us to the realization that we need to temper our calorie intake.  This soup is full of flavor and I have discovered that, for us, flavor trumps richness every time.  Eating lighter fare does not have to be a sacrifice.

There are several steps involved in making this soup, but all of them add to the depth of flavor.  This is a good soup to make on a lazy weekend afternoon.

 
TORTILLA MEATBALL SOUP

2 jalapeno peppers
1 red bell pepper
2 cups of frozen corn, thawed
4 corn tortillas, cut into 1/4 inch strips
Cooking spray
3/4 teaspoon salt, divided
6 garlic cloves, minced and divided
1/3 cup panko crumbs
1 pound ground round
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 tablespoon oil
1 red onion, chopped
2 cups cubed red potatoes
2 carrots, sliced into rounds
3 cups low sodium chicken broth
2 cups water
3/4 cup extra sharp cheddar cheese
chopped fresh cilantro for garnish

Preheat broiler.

Cut jalapenos and bell pepper in half lengthwise; discard seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet.  Broil 4 to 6 minutes or until blackened.  Place peppers in a paper bag; fold to seal.  Let stand 15 minutes; peel.  Mince jalapenos, and coarsely chop bell pepper.

Place tortlla strips in a single layer on a baking sheet; lightly coat with cooking spray.  Broil for 3 minutes or until golden brown.  Watch closely so the strips do not burn.  Set aside.

Combine 1/4 teaspoon salt, 1 garlic clove, panko, ground round, egg and minced chipotle chile in a large bowl, and gently mix until just combines.  Shape the meat mixture into small meatballs.  I ended up with 28.

Place a Dutch oven over medium-high heat.  Add oil to pan; swirl to coat.  Add meatballs to pan; saute for 8 minutes, turning to brown on all sides.  Remove from pan.  Add onion, potatoes, and carrot to pan; saute 5 minutes, stirring occasionally.  Add remaining 5 garlic cloves; cook 1 minute, stirring constantly.  Add peppers, broth and 2 cups water; bring to a boil.  Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally.  Return meatballs to pan.  Add remaining salt and the corn; return to a simmer.  Cook 10 minutes or until meatballs are done.  Ladle soup into each of 6 bowls; top each serving with cheese, cilantro and tortilla strips.  380 Calories.

Printable recipe

My new website is under construction.  I plan to launch it on the third anniversary of my blog in January.  Here is a sneak peak.

I am so excited.  It will be a collaborative effort of my talented Son and Daughter-In-Law.  Check out Kristen’s business blog here.

8 responses to “Tortilla Meatball Soup”

  1. Rita says:

    I was also looking at this recipe in my magazine. I have never had or made Tortilla soup; looks like something I would love to try.
    It is so nice to have someone to give you a hand with your venture; I would be wuite clueless; I have not idea how I got here, but I remember the frustration. Good luck!
    Rita

  2. That soup sounds yummy Penny! It looks like your new blog is going to be fantastic!

    Don’t leave without us getting together…
    xo
    Penny

  3. This soup looks divine!! I can’t wait to see your new blog design! Happy Anniversary in advance!!

    XO,
    Jane

  4. Big Dude says:

    The soup looks and sounds very good. I love meatballs, but we seem to never make them for anything but pasta dishes – old paradigms die hard.

  5. Yum! That looks so delicious, especially with the meatballs!

  6. I love tortilla soup but the meatballs are new to me. I will definitely give this a try now that it’s cold and a warm bowl of soup would be good.

  7. katiez says:

    It sounds wonderful – but I had to laugh at all the thinks I can’t get – frozen corn, Panko crumbs, chipotle, jalepenos…. Even cheddar can be a challenge (it’s a British cheese; not French!)

  8. Thought id say hello while passing your blog by, and i hope you folks have a very nice weekend. We are maybe a little past fall peek colors for taking pictures of our tree’s here in central Pennsylvania, but ill try anyway to go out one last time to snap some images. Richard from the Amish community of Lebanon Pennsylvania.

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