Best 2 Tortilla Meatball Soup Recipes
Indulge in a hearty and flavorful journey with our Tortilla Meatball Soup, a delightful symphony of classic Mexican and Italian flavors. This comforting soup features tender meatballs nestled in a rich, savory broth, all perfectly complemented by soft tortilla strips. As you dive into this culinary masterpiece, you'll encounter a chorus of tantalizing spices, including fragrant cumin, zesty chili powder, and a hint of oregano, creating a symphony of flavors that will dance on your palate. The addition of diced tomatoes, corn, and black beans adds a vibrant medley of colors and textures, while the finishing touch of fresh cilantro and lime juice brightens the dish with a refreshing citrusy kick.
But that's not all! This comprehensive article also brings you a collection of equally enticing recipes that will tantalize your taste buds and leave you craving more. From the classic Tortilla Soup to the hearty Albondigas Soup, each recipe offers a unique twist on this beloved comfort food. Whether you prefer a traditional approach or are looking for a more adventurous culinary adventure, this article has something for every palate. So, prepare to embark on a culinary expedition and discover the delectable delights that await you in the world of Tortilla Meatball Soup and its captivating variations.
MEXICAN TORTILLA MEATBALL SOUP
I got this out of a Sara Moulton cookbook. I have made this several times especially in the winter when soup is my favorite way to warm up.
Provided by DebbiF
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
- Form into 1-ounce balls.
- Heat oil in skillet over moderate heat.
- Cook until brown on all sides, about 5 minutes.
- Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
- Add onions and garlic and cook for 5 minutes over low heat until translucent.
- Add chiles and cook 2 minutes.
- Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
- Simmer for 15 to 20 minutes.
- In a small bowl, combine flour and chicken stock.
- Whisk into soup.
- Bring back to a boil.
- Reduce heat and simmer for 5 minutes.
- Add meat balls and simmer an additional 5 minutes.
- Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.
TORTILLA MEATBALL SOUP
Steps:
- 1. Preheat broiler. 2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside. 3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside. 4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each). 5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 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 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.
Tips:
- Make sure to use a large pot so that all of the ingredients can fit comfortably.
- For the meatballs, use a combination of ground beef and ground pork for a juicy and flavorful result.
- If you don't have time to make your own meatballs, you can use frozen or pre-cooked meatballs instead.
- Feel free to add other vegetables to the soup, such as carrots, celery, or zucchini.
- For a thicker soup, add more masa harina or cornstarch.
- Serve the soup with a dollop of sour cream, guacamole, or salsa, and a sprinkling of cilantro.
Conclusion:
Tortilla meatball soup is a hearty and flavorful soup that is perfect for a cold day. It is easy to make and can be customized to your own taste. Whether you are looking for a quick and easy meal or a comforting soup to warm you up, tortilla meatball soup is a great option.
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