Mexican Meatball and Salsa soup
2 (6-inch) corn tortillas, cut into 20 1/4-inch strips
1/2 tsp vegetable oil
1/2 cup uncooked long-grain rice, divided
1 pound ultra-lean ground beef
1 Tbsp dried parsley flakes
1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
Cooking spray
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/4 cup thinly sliced carrot
1 garlic clove, minced
2/3 cup salsa
1/2 cup water
2 (10-1/2-ounce) cans low-salt chicken broth
1/2 cup frozen whole-kernel corn
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1. Preheat oven to 400 degrees.
2. Combine tortilla strips and oil; toss well to coat. Arrange in a single layer on a jelly-roll pan; bake
at 400 degrees for 10 minutes or until crisp and brown, stirring once. Set aside.
3. Combine 1/4 cup rice, ground beef, and next 5 ingredients (beef through pepper) in a bowl; shape
mixture into 24 (1-inch) meatballs. Place on a broiler pan; bake at 400 degrees for 10 minutes.
4. Place a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery,
and carrot; saute 4 minutes. Add garlic; saute 1 minute. Add salsa, water, and broth; bring to a boil.
Add 1/4 cup rice and meatballs; cover, reduce heat, and simmer 20 minutes or until rice is tender
and meatballs are done. Stir in corn; cook 1 minute or until thoroughly heated.
5. Spoon into bowls; sprinkle with cheese and tortilla strips. Yield: 4 servings (serving size: 1-1/2
cups soup, 2 tablespoons cheese, and 5 tortilla strips).
Yield: 4 servings
Nutritional Information: CALORIES 368 (29% from fat); FAT 12g (sat 4.8g, mono 3.8g, poly
1.1g); PROTEIN 30.6g; CARB 37.7g; FIBER 3.3g; CHOL 81mg; IRON 2.8mg; SODIUM
679mg; CALC 181mg
SOURCE: Cooking Light YEAR: 1997 ISSUE: June PAGE: 170
Submitted by sooz
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