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Mexican Tortilla Meatball Soup
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1 1/2 pounds lean ground beef
3 tablespoons chopped cilantro
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon hot sauce
Salt and pepper to taste
2 medium onions, chopped (about 2 cups)
4 garlic cloves, minced
4 tablespoons vegetable oil
2 (4-ounce) can green chilies, chopped
2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice
8 cups chicken stock
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon hot sauce or to taste
1/2 cup all-purpose flour
1 cup chicken stock
Salt and pepper to taste
Garnish:
Chopped cilantro
Fried tortilla strips
Avocado cubes
Sour cream
Pickled Jalapeno
Monterey Jack cheese
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 with garnishes
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Other Recipes from this Episode
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