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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

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.