Tortilla Meatball Soup
- Yield: 4 servings
- Cook: 30 minutes
Ingredients
- 1teaspoon canola oil
- 1medium onion, chopped (about 1 cup)
- 1tablespoon ground cumin
- 1-- (14-ounce can) reduced-sodium beef broth
- 2cups water
- 8ounces lean ground beef, pinched into teaspoon-sized free-form meatballs
- 1-- (15-ounce) can pinto beans, drained, rinsed
- 1-- (14-ounce) can diced tomatoes, undrained
- 1cup frozen corn
- 2tablespoons fresh lime juice
- -- Toppings:
- 1/4cup chopped fresh cilantro
- 1cup (4 ounces) reduced-fat Cheddar cheese
- 6ounces low-fat plain yogurt
- 1-- jalapeno pepper, seeded and chopped
- -- Tortilla chips or homemade baked tortilla strips (optional)
Instructions
- 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. 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. Stir in beans, tomatoes and corn; cook until heated through. Stir in lime juice and serve with toppings.
Recipe by Serena Ball
Nutritional Info *per serving
- Calories 435
- Fat 19g
- Cholesterol 69mg
- Sodium 1141mg
- Carbohydrate 38g
- Fiber 8g
- Protein 28g