Albondigas Soup

Albondigas Soup
Albondigas Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup diced onion

  • 2

    tbsp olive oil

  • 4

    cloves garlic, minced

  • 2

    tsp chili powder

  • 2

    cups low-sodium beef broth

  • 2

    cups water

  • 2

    corn tortillas (8-inch)

  • 1

    cup grape tomatoes, halved, divided

  • 1-1/2

    cups fresh or frozen corn kernels

  • 2

    cups sliced button mushrooms (8-oz)

  • 1

    recipe Mini-Bacon Meatballs, thawed

  • Salt, black pepper, and fresh lime juice to taste

  • 2

    tbsp fresh cilantro leaves, torn

  • Sour Cream

Directions

Saute onion in oil in a large pot over medium heat until softened, about 5 minutes Add garlic and chili powdere; cook 1 mihute. Add broth, water, tortillas, and 1/2 cup tomatoes. Simmer soup 5 minutes. Puree soup in a blender and return to pot. Skim off any tomato skins and add remaining tomatoes, corn, mushrooms, and meatballs. Simmer soup over medium-low heat for 5 minutes. Season soup eith salt, pepper and lime juice, Ladle soup into bowls and garnish each serving with cilantro and sour cream.

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