Tortilla Meatball Soup
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- Yield: 4 servings
Ingredients
- 1teaspoon canola oil
- 1medium onion, chopped
- 1tablespoon ground cumin
- 1can (14-oz.) reduced-sodium beef broth
- 2cups water
- 8ounces lean ground beef
- 1can (15-oz.) pinto beans, rinsed and drained
- 1can (14-oz.) no-salt-added, diced tomatoes, undrained
- 1cup frozen corn
- 1tablespoon fresh lime juice
Instructions
- Heat oil in large stockpot over medium heat. Add onion: cook until tender, stirring occasionally, 3 to 5 minutes. Add cumin; cook and stir 1 minute. Pour in beef broth and water. Increase heat to high.
- Pinch ground beef into teaspoon-sized 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. Stir in beans, tomatoes and corn: cook until thoroughly heated. Stir in lime juice and serve with chopped fresh cilantro, reduced-fat cheddar cheese, nonfat plain yogurt, or seeded and chopped jalapenos, if desired.
Nutritional Info *per serving
- Calories 340
- Fat 12g
- Cholesterol 55mg
- Sodium 440mg
- Carbohydrate 33g
- Fiber 8g
- Protein 27g
