ALBONDIGAS SOUP

By LindaW1955

Ingredients

• 1 cup diced onion
• 2 tablespoons olive oil
• 4 medium garlic clove -- minced
• 2 teaspoons chili powder
• 2 cups low-sodium chicken broth
• 2 cups water
• 2 6-inch corn tortillas -- torn into pieces
• 1 cup chopped tomatoes
• 1 1/2 cups frozen corn kernels -- (or fresh)
• 2 cups chopped zucchini -- (or sliced mushrooms)
• 3/4 teaspoon ground cumin
• Mini-Bacon Meatballs
• 1/4 cup light sour cream
• 3 tablespoons skim milk
• 2 tablespoons fresh cilantro -- chopped

Details

Preparation time 30mins

Preparation

Step 1

Saute onion in oil in a large pot over medium heat, stirring often, until softened. Add garlic and chili powder and cook & stir for another minute.

Add broth, water, torn tortillas, and 1/2 cup of the tomatoes. Bring to a boil, lower heat, and simmer for 5 minutes.

Puree soup in blender and return to pot (or use hand-blender). Add remaining tomatoes, corn, zucchini, cumin, and meatballs. Simmer for an additional 5 minutes. Season soup to taste with salt and pepper (and lime juice,if desired).

Mix sour cream and milk in a small bowl.

Serve soup garnished with thinned sour cream and chopped cilantro.