Spicy Mexican Meatball Soup
Recipe: #10586
September 21, 2013
"This soup is delicious and not to mention, easy to make. It very flavorful and great to serve for a cold night served with a warm loaf bread. Adapted from Food & Wine magazine - Quick from Scratch"
Original recipe yields 4 servings
Ingredients
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- MEATBALLS
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Nutritional
- Serving Size: 1 (571.2 g)
- Calories 419.6
- Total Fat - 23.1 g
- Saturated Fat - 6.4 g
- Cholesterol - 116.6 mg
- Sodium - 970.1 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 5.5 g
- Sugars - 8.1 g
- Protein - 28.5 g
- Calcium - 88 mg
- Iron - 5.1 mg
- Vitamin C - 112.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
For meatballs, in a medium bowl, combine all meatball ingredients. Shape into about 28-30 small meatballs, about 1 inch in diameter. Refrigerate until ready to add to the soup.
Step 2
In a large pot, heat the oil over moderately low heat. Add the onion, cook stirring occasionally, until the onion is translucent, about 5 minutes.
Step 3
Add the two minced jalapenos and garlic, oregano and cumin; cook for 2 minutes.
Step 4
Add the broth, water, tomatoes with juice and the prepared meatballs; bring to a simmer. Season with salt and pepper. Simmer partially covered over medium-low heat for around 45 minutes or until meatballs are thoroughly cooked through.
Step 5
Around the 45 minute mark, add in the diced zucchini, corn and lime juice. Season with more salt and pepper. Continue to simmer until zucchini is tender, about 5-8 minutes.
Tips & Variations
No special items needed.
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