Albondigas Soup

By amt2mf

Nutritional Information: calories 368, total fat 18g, saturated fat 4g, cholesterol 85mg, sodium 479mg, carbohydrates 33g, fiber 4g, protein 22g

Ingredients

• 1 c diced onion
• 2 T olive oil
• 4 cloves garlic, minced
• 2 t chili powder
• 2 c beef broth
• 2 c water
• 2 corn tortillas, chopped
• 1 c halved grape tomatoes, divided
• 1 12 c fresh or frozen corn kernels
• 2 c sliced button mushrooms
• 1 recipe mini-bacon meatballs, thawed
• salt
• black pepper
• fresh lime juice
• 2 T fresh cilantro
• sour cream

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

1. Saute onion in oil in a large pot over med heat until softened, about 5 min. Add garlic and chili powder; cook 1 min.

2. Add broth, water, tortillas, and 1/2 c tomatoes. Simmer soup 5 min.

3. Puree soup in a blender and return to the pot. Skim off any tomato skins and add remaining tomatoes, corn, mushrooms, and meatballs. Simmer soup over med-low heat for 5 min. Season with salt, pepper, and lime juice before serving.

4. Ladle soup into bowls and garnish each serving with cilantro and sour cream.