Spicy Meatball Soup
With cilantro, cumin and salsa flavor, this spicy Mexican soup knows how to impress, whether it’s for guests or an easy weeknight dinner.
Ingredient
- 1 lb. extra-lean ground beef
- 1 (11-oz.) can vacuum packed whole kernel corn, drained
- 1/3 cup hot picante salsa
- 1/2 cup thinly sliced green onions with tops
- 2 tablespoons chopped fresh cilantro
- 1/2 to 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon finely chopped garlic
- 1 egg white
- Soup
- 1 (28-oz.) can whole tomatoes, undrained, cut up
- 1 (15.5-oz.) can dark or light red kidney beans, drained
- 1 cup beef broth
- 2/3 cup hot picante salsa
- 2 tablespoons chopped fresh cilantro
- 1 cup chopped green bell pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon finely chopped garlic
- Toppings, if desired
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions with tops
- 1/4 cup dairy sour cream
Direction
- In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
- In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.
