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    Mexican Tortilla Meatball Soup

    Source of Recipe


    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

    Fried tortilla strips
    Sour cream
    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. Makes 8 servings




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