Name: Mexican Meatball and Salsa Soup
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Ingredients: Two 6-inch corn tortillas, (cut into 20 (¼-inch wide) strips); ½ teaspoon vegetable or canola oil; 1 pound lean ground beef; ¼ cup uncooked long-grain rice; 1 tablespoon dried parsley; ½ teaspoon chili powder; ½ teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon pepper; ½ cup chopped onion; ½ cup thinly sliced celery; ¼ cup thinly sliced carrot; 1 medium garlic clove, (minced); ⅔ cup salsa; ½ cup water; Two 10.5-ounce cans low-salt chicken broth ((buy an extra can for possible use)); ¼ cup uncooked long-grain rice; ½ cup frozen whole-kernel corn; ½ cup (2 ounces) shredded reduced-fat Monterey Jack cheese

Mexican Meatball and Salsa Soup is a delicious and hearty soup recipe.

two white bowls of mexican meatball and salsa soup

Mexican Meatball and Salsa Soup

It’s time to try a different kind of soup– one that is unique in flavor– and one that you’d find as an option on a restaurant menu. Toss aside your chicken noodles and your clam chowders. It’s time to try this recipe for Mexican Meatball and Salsa soup!

🛒Ingredients needed:

tortillas
oil
lean ground beef
rice
dried parsley
chili powder
dried oregano
salt and pepper
onion and garlic
celery
carrot
salsa
low-sodium chicken broth
frozen corn
Monterey jack cheese

one white bowl of mexican meatball and sausage soup

✏️How to make Mexican Meatball and Salsa Soup:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

MAKE THE TORTILLA STRIPS:

Preheat oven to 400°F.
In a medium bowl, combine the tortilla strips and oil; toss well to coat. Arrange in a single layer on a rimmed baking sheet; bake for 10 minutes, or until crisp and brown, stirring once. Set aside.

MAKE THE MEATBALLS:

In a medium bowl, combine the ground beef, rice and next 5 ingredients; shape the mixture into 24 (1-inch) meatballs. Place on a broiler pan or rimmed baking sheet; bake at 400°F for 10 minutes.

MAKE THE SOUP:

Place a Dutch oven coated with cooking spray over medium-high heat. Add the onion, celery, and carrot; sauté 4 minutes. Add the garlic and sauté for about 1 minute. Add the salsa, water and broth; bring to a boil. Add the rice and meatballs; cover, reduce heat, and simmer 20 minutes or until the rice is tender and the meatballs are done. Stir in the corn; cook 1 minute or until thoroughly heated. Add in more chicken broth if you feel like the soup needs more liquid.
Spoon into bowls; sprinkle with cheese and tortilla strips.

➡️Recipe Tips:

This recipe can be made GLUTEN-FREE. Just make sure all ingredients being used are gluten-free brands.
You can make the tortilla strips and uncooked meatballs ahead of time. Just be sure to save the tortilla strips in an airtight container and store the meatballs in the refrigerator until ready to bake.
If you like things extra spicy, try using a “hot” salsa or add a few drops of Tabasco sauce.

✔️What to serve with Mexican Meatball and Salsa Soup:

I sometimes like to serve sour cream on the side for this soup. Its tart flavor and creamy texture can add a little kick!
I like to serve a simple Mixed Green Salad with this soup. This one features a honey lemon dressing.
Green Chile Cornbread is perfect served along with this delicious soup

two white bowls of meatball soup

★How to Store:

You’re unlikely to have leftovers, but if you do store in the refrigerator in a tightly covered container for up to three days. Enjoy leftovers for lunch and your workmates will be jealous!

❤️Why I love this recipe:

I love the hearty flavors in this soup, plus it has plenty of protein.
This soup can be considered a meal, not a side-dish or starter. (Even my “soup is not a meal” hubby agrees on this one!)
It’s perfect for a stormy winter night.