Free Online Recipes
 |  

Sign Up login
 
 

Tortilla Meatball Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Tortilla Meatball Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
2 jalapeno peppers
1 red bell pepper
2 ears corn on the cob (or 2 cups frozen corn kernels)
4, 6 inch corn tortillas, cut into 1/2 inch strips
1 tbsp olive oil; Cooking spray
3/4 tsp salt
6 cloves garlic, minced
1/3 cup panko
1 lb ground beef
 
1 egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1/2 cup shredded monterey jack cheese
2 cups onion, chopped
2 cups red potatoes, cubed
1 cup carrots, sliced
3 cups chicken broth; 2 cups water
1/4 cup shredded cheddar cheese
1/2 cup cilantro, chopped

Instructions
Preheat broiler. 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.
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
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).
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 (can also bake in the oven). 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.


Originally Submitted
8/16/2013





0 Out of 5 from 0 reviews

You can add this Tortilla Meatball Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.