Tortilla Meatball Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Published: 9/17/2020

A soup brimming with veggies, lean meat, whole grain corn and low-fat dairy.

30 min Cook: 30 min
Serves: 4 Save

Ingredients (15)

Soup

  • 1 tsp Canola Oil
  • 1 Onion
  • 1 T Ground Cumin
  • 14 oz Low Sodium Beef Broth
  • 2 cup Water
  • 8 oz Lean Ground Beef
  • 15 oz Canned Pinto Beans
  • 14 oz No Salt Added, Canned Diced Tomatoes
  • 1 cup Frozen Corn Kernels
  • 2 T Fresh Lime Juice

Toppings

  • ¼ cup Chopped Cilantro
  • 3 oz Reduced Fat Cheddar Cheese
  • 6 oz Nonfat Plain Yogurt
  • 1 Jalapeño Pepper
  • ½ cup Tortilla Chip Strips (optional)
  • or 2 Corn Tortillas

Directions

  1. Heat oil in large stockpot over medium heat. Add onion; cook until onion is tender, stirring occasionally, 3 to 5 minutes. Add cumin; cook and stir 1 minute. Pour in beef broth and water; increase heat to high.

  2. While water comes to a boil, pinch ground beef into teaspoon-sized free-formed meatballs and place on a plate. When soup is boiling, slide in meatballs. Stir well, and simmer until meat is cooked through, 3 to 4 minutes. 

  3. Stir in beans, tomatoes and corn; cook until heated through. Stir in lime juice and serve with toppings.

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