MEXICAN TORTILLA MEATBALL SOUP
I got this out of a Sara Moulton cookbook. I have made this several times especially in the winter when soup is my favorite way to warm up.
Provided by DebbiF
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.
TORTILLA SOUP
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Combine the chicken legs and thighs, chicken stock, olive oil, garlic and chile in a pot over high heat. Season lightly with salt and bring just to a boil. Reduce to a simmer and cook until the chicken is cooked though, about 30 minutes.
- Meanwhile, put the tomatoes cut-side up on a baking sheet. Broil until tender and very caramelized, about 8 minutes.
- Remove the chicken from the soup and let cool slightly. Discard the skin and shred the meat.
- Add the tomatoes to the soup and simmer for 4 minutes, then blend the solids into the stock with an immersion blender. Add the shredded chicken back into the soup along with the onions. Simmer for another 4 minutes. Season with salt and pepper.
- Spoon the soup into bowls and garnish with tortilla strips, guacamole, cilantro and sour cream.
MEXICAN MEATBALL SOUP
Provided by Marcela Valladolid
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
- In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
- Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.
ITALIAN MEATBALL SOUP
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- To make the meatballs, add the ground beef, grated Parmesan, 3 tablespoons of the parsley, the lemon juice, ground oregano, garlic, egg, 1/4 teaspoon salt and 1/2 teaspoon ground pepper to a bowl and mix together well. Roll the mixture into 1-inch balls.
- In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown all sides, 3 to 4 minutes per batch. No need to cook them all the way as they'll go back into the soup later. Remove them with a slotted spoon and set aside.
- Now, grab some beef stock and pour it into a pot. Add some salt and pepper. Stir in the tomato paste--it adds so much yummy richness. Make a bouquet garni by adding the peppercorns, bay leaves and remaining 1/4 cup parsley to a piece of cheesecloth and tying it into a bundle using kitchen twine; drop it right into the soup. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
- Remove the bouquet garni, which now resembles a jellyfish with jaundice. Go ahead and discard it; it's lived a full life. Add the diced potatoes, carrots, celery and onions and the sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer long enough for the vegetables to get slightly tender and the meatballs to cook all the way through, another 20 minutes or so.
- You can sprinkle the soup with some freshly grated Parmesan if you'd like one last dose of decadence. Serve with crusty bread.
MEATBALL-TORTELLINI SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
- Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
- Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.
Nutrition Facts : Calories 474 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 147 milligrams, Sodium 1065 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 27 grams
MEATBALL SOUP
Make and share this Meatball Soup recipe from Food.com.
Provided by Karen From Colorado
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine egg, bread crumbs, cheese, parsley, onion, garlic salt and pepper in a medium bowl.
- Add ground beef and mix well.
- Form about 36 meat balls.
- Cook meatballs in a large skillet over med heat until no longer pink, turning occasionally to brown evenly.
- Drain fat from skillet or remove meat from skillet and set aside.
- Combine beans, beef broth, tomatoes, water, mushrooms and Italian seasonings in a large sauce pan.
- Bring to boil.
- Add pasta bows and then return to boil.
- Cover and reduce heat to simmer for 10 to 12 minutes or until pasta is tender.
- Stir in spinach and meatballs.
- Cook for 1 or 2 minutes more or just until spinach is wilted.
Nutrition Facts : Calories 337, Fat 12, SaturatedFat 4.2, Cholesterol 87.8, Sodium 1025.1, Carbohydrate 36.6, Fiber 6.6, Sugar 4.3, Protein 21.7
MEATBALL SOUP
Make and share this Meatball Soup recipe from Food.com.
Provided by Tonkcats
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to a boil in a large saucepan.
- Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
- Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 81.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.2, Sodium 375.1, Carbohydrate 16.2, Fiber 1.4, Sugar 2, Protein 2.9
MAGIC MEXICAN MEATBALL SOUP
Presto! Frozen cooked meatballs, canned beef broth and salsa are the magic ingredients that transform the traditional Mexican albondigas soup into a quick and easy, every day treat.
Provided by Lorac
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
- Remove cover, add corn and salsa and simmer until corn is tender.
- Ladle into soup bowls, top with cheese and chips.
Nutrition Facts : Calories 155.8, Fat 5.5, SaturatedFat 3.1, Cholesterol 14.8, Sodium 672.9, Carbohydrate 23.4, Fiber 3.5, Sugar 3, Protein 7.5
TURKISH MEATBALL SOUP
My grandmother came from Northern Cyprus, and she used to make this awesome soup which she called "terbiyeli corbasi". I unfortunately never got her recipe before she died but this is the closest thing to it I managed to come up with. It's kind of like Greek avogolemono with meatballs in it.
Provided by Semra22
Categories Lemon
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix beef, onion, rice, parsley, egg, allspice and salt and pepper to taste.
- Pinch off small pieces 1/2" in diameter, form into balls.
- Bring broth to a boil, add meatballs and salt and pepper to taste.
- Reduce heat, cover and simmer 45 minutes or till meatballs tender.
- Beat egg yolks with lemon juice.
- Add 1 cup hot broth and mix well, add to soup and mix.
- Remove from heat and garnish with parsley.
Nutrition Facts : Calories 164.4, Fat 6, SaturatedFat 2.3, Cholesterol 99.9, Sodium 121.5, Carbohydrate 9.3, Fiber 0.5, Sugar 0.9, Protein 18.9
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