Mexican Meatball Soup
Blogger Cindy Ensley of Hungry Girl por Vida makes a taco-spiced Mexican Meatball Soup (also known as albondigas soup) loaded with lots of fun toppings. Pure comfort in a bowl!
Ingredient
- 1/2 lb ground turkey
- 1/3 cup plain bread crumbs
- 1 egg
- 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 clove finely chopped garlic
- Soup
- 1/4 cup diced onion
- 1/4 cup finely diced seeded jalapeño chile (or green bell pepper)
- 1 clove finely chopped garlic
- 1 tablespoon olive oil
- 1 carton (32 oz) Progresso™ chicken broth
- 1 cup canned Muir Glen™ Organic Diced Tomatoes Fire Roasted
- 1 1/2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 2 tablespoons fresh lime juice
Direction
- In medium bowl, mix meatball ingredients until combined. Refrigerate mixture 15 to 30 minutes to firm up.
- Meanwhile, in 6-quart (or larger) saucepan, cook first 4 soup ingredients over medium heat about 5 minutes or until vegetables begin to soften. Add chicken broth, diced tomatoes and 1 1/2 teaspoons taco seasoning mix. Heat to boiling; reduce to simmering. Simmer 20 minutes.
- Meanwhile, shape meatball mixture into teaspoon-sized balls. Drop balls into simmering soup, one at a time, and continue to simmer about 15 minutes longer or until meatballs are cooked through. Turn off heat, and stir in lime juice before serving in bowls with lots of toppings.
