Mexican Meatball and Salsa Soup
This easy, hearty, healthy recipe will satisfy even the most hungry appetite.
Foto: RecipeGirlIngredients
- Two 6-inch corn tortillas, (cut into 20 (¼-inch wide) strips)
- ½ teaspoon vegetable or canola oil
- 1 pound lean ground beef
- ¼ cup uncooked long-grain rice
- 1 tablespoon dried parsley
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup chopped onion
- ½ cup thinly sliced celery
- ¼ cup thinly sliced carrot
- 1 medium garlic clove, (minced)
- ⅔ cup salsa
- ½ cup water
- Two 10.5-ounce cans low sodium chicken broth ((buy an extra can for possible use))
- ¼ cup uncooked long grain rice
- ½ cup frozen corn
- ½ cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Steps
Preheat oven to 400°F.
In a medium bowl, combine the tortilla strips and oil; toss well to coat. Arrange in a single layer on a rimmed baking sheet; bake for 10 minutes, or until crisp and brown, stirring once. Set aside.
In a medium bowl, combine the ground beef, rice and next 5 ingredients; shape the mixture into 24 (1-inch) meatballs. Place on a broiler pan or rimmed baking sheet; bake at 400℉ for 10 minutes.
Place a Dutch oven coated with cooking spray over medium-high heat. Add the onion, celery, and carrot; sauté 4 minutes. Add the garlic and sauté for about 1 minute. Add the salsa, water and broth; bring to a boil. Add the rice and meatballs; cover, reduce heat, and simmer 20 minutes or until the rice is tender and the meatballs are done. Stir in the corn; cook 1 minute or until thoroughly heated. Add in more chicken broth if you feel like the soup needs more liquid.
Spoon into bowls; sprinkle with cheese and tortilla strips.
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