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Tortilla Meatball Soup

Course: Appetizer or Main
Author: Hip Foodie Mom

Ingredients

  • 2 jalapeño peppers optional
  • 1 red bell pepper
  • 2 ears corn on the cob
  • 4 6-inch corn tortillas, cut into 1/2-inch-thick strips
  • Cooking spray
  • 3/4 teaspoon kosher salt divided
  • 6 garlic cloves minced and divided
  • 1/3 cup panko Japanese breadcrumbs
  • 1 pound ground sirloin
  • 1 large egg lightly beaten
  • 1 chipotle chile canned in adobo sauce, minced
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 2 cups 3/4-inch cubed red potatoes
  • 1 cup 1/2-inch-thick slices carrot
  • 3 cups fat-free lower-sodium chicken broth
  • 2 cups water
  • 1/2 cup 2 ounces shredded Monterey Jack cheese
  • 1/4 cup 1 ounce shredded extra-sharp cheddar cheese
  • 1/2 cup chopped fresh cilantro

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. 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.