Tortilla Meatball Soup

meatball soup
  • Yield: 4 servings


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


  1. 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.
  2. 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