Mexican Meatball Soup
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Mexican Meatball Soup
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Meatballs:
- 1 lb ground turkey
- 2 green onions chopped finely
- 2 tbsp fresh cilantro chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp Coriander
- 1 clove of garlic minced
- sea salt and freshly ground pepper to taste
- 2 crisp corn tostada shells pulsed in a food processor until crumbled
- 1 tbsp olive oil
Soup:
- 2 cups fresh salsa see link above for recipe
- 2 chipotle peppers in their adobo sauce
- 2 tbsp tomato paste
- 1 quart chicken stock
- Sea Salt and Freshly Cracked Pepper to taste
Serving:
- 1 avocado diced
- cotija cheese crumbled, for garnish
- fresh cilantro chopped
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Instructions
- Make the meatballs by combining the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, sea salt, and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.
- Cook the meatballs by heating the oil in a large Dutch oven over medium-high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.
- Make the soup by blending the salsa and chipotle peppers in a blender or food processor. Pulse until smooth and well combined.
- In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon.
- Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat, and simmer for about 20-30 minutes. Taste and season with sea salt and freshly cracked black pepper, to taste.
- Serve the soup by ladling it into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.
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