Mexican Tortilla Meatball Soup Recipes

MEXICAN MEATBALL SOUP

Steps:

• In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
• In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
• Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

MEXICAN MEATBALL SOUP

Steps:

• Wash and half the tomatoes and finely dice the onion and mince 1 clove of garlic
• Preheat a Dutch oven to medium-high heat with olive oil. Add the diced onion and garlic and stir continuously until soft and translucent
• Add the halved tomatoes and stir until you have a thick rustic sauce. This takes about 10 minutes
• Pour the tomato mixture into a blender and blend until smooth. If your sauce is too thick you can add 1/4 cup of water
• Take a saucepan and heat to medium-high heat. Add in the sauce and let it simmer for 5 minutes before adding the chicken broth, Mexican seasoning, and dried coriander
• Put a lid on the bowl and let it simmer
• Make The Meatballs. Take a small bowl and pull the slice of bread apart. Add the milk so the bread can soak it up
• Put the ground beef in a separate bowl. Season with salt and pepper. Add minced garlic
• Whisk the egg and add to the ground beef together with the soaked bread to the ground beef
• Stir the meat with your hands and you will see it come together
• If the meat mixture is to wet you can add some breadcrumbs. Shape the meat into small balls the size of a golf ball
• Add the meatball into the tomato broth. Repeat for the remaining meatballs. Simmer the meatballs for 20 minutes
• Cook some rice and spoon the Mexican meatballs and tomato soup sauce on top. Serve immediately

MEXICAN MEATBALL TORTILLA SOUP RECIPE

Steps:

• *Soup
• Add all ingredients to a stock pot or dutch oven and cook until meatballs are heated through, approx 30 mins.
• When you are ready to serve, half a lime and squeeze a few drops into each bowl to enhance the flavor of the soup.
• *Tortillas
• When you are ready to serve the soup, heat a frying pan to medium heat. Add a tortilla to the warmed pan and toast until brown on one side, flip over and toast the other side.
• Using a pizza cutter or knife, cut the tortilla into strips and serve alongside each bowl of soup.

EASY MEXICAN TORTILLA SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
• Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
• Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
• Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

MEXICAN CHICKEN MEATBALL SOUP (SOPA DE ALBONDIGAS DE POLLO)

Steps:

• Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth.
• Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs.
• Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture.
• Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs.
• Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

MEXICAN TORTILLA SOUP

Steps:

• In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

MEXICAN TORTILLA MEATBALL SOUP

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.

MEXICAN CHORIZO MEATBALL SOUP

Steps:

• Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes. Add the tomatoes, garlic and cumin; season with salt and pepper. Cook until the liquid thickens, about 3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook 10 minutes.
• Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined. Form into 1-inch meatballs (about 20).
• Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into bowls; top with the cheese and cilantro. Serve with lime wedges and tortilla chips.

MAGIC MEXICAN MEATBALL SOUP

Steps:

• Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
• Remove cover, add corn and salsa and simmer until corn is tender.
• Ladle into soup bowls, top with cheese and chips.