Tortilla Meatball Soup Recipes

MEATBALL-TORTELLINI SOUP

Steps:

• Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
• Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
• Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

ITALIAN MEATBALL AND CHEESE TORTELLINI SOUP

Steps:

• Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.

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 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.

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