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Meatball Tortilla Soup

by Ree Drummond March 01, 2013

"Meatballs are everywhere! It's true! You never know when you're going to bump into one of them. You could be walking down the street, minding your own business, when WHAM! There's a meatball. I love meatballs because you can serve them on toothpicks as appetizers, over pasta for a hearty meal, in a hoagie bun for a meatball sub...or sandwiched in between a small dinner roll for a quick bite."
30 min. prep time 50 min. total time
12 (1 cup) servings



1 pound ground beef
1/2 cup pepper Jack cheese
2 tablespoons fresh parsley, minced
1 egg, beaten
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 cup seasoned panko or other breadcrumbs
juice of 1 lime (about 1 tablespoon juice)


1 Half Stick (1/4 cup) Land O Lakes® Salted Butter
1/2 large onion, diced
2 ears corn, kernels sliced off (or you can use 1 1/2 cups frozen corn kernels)
1 red bell pepper, seeded and diced
6 cups low sodium beef broth
1 (14-ounce) can diced tomatoes with chilies
1 (4-ounce) can tomato paste
1/2 teaspoon salt (more to taste)
1/4 teaspoon chili powder
1/4 teaspoon cumin
1 (14.5-ounce) can black beans, drained and rinsed
6 (6-inch) corn tortillas


Sour cream
Extra grated pepper Jack cheese
Cilantro leaves


Combine all meatball ingredients and mix well. Shape into small balls (about 24 total) and chill for 30 minutes.

After chilling, heat 2 tablespoons butter over medium heat in a heavy pot. Briefly brown meatballs in three batches, then remove to a plate.

Add 2 more tablespoons butter to pan and allow to melt. Add onions, garlic, corn, and bell pepper and stir to cook for 2 to 3 minutes. Add beef stock, canned tomatoes with chilies, tomato paste, chili powder, cumin and salt. Bring to a boil, allow to boil for 3 minutes, then reduce heat to a simmer. Add beans, and then place meatballs back into pot. Cover and simmer 15 to 20 minutes until meatballs are done all the way through. Taste and adjust seasonings as needed.

Cut tortillas into thin strips. When the soup is ready, stir strips into soup (they will soften).

Serve soup with a dollop of sour cream, a slice of avocado, a little grated cheese, and a few cilantro leaves.


For step-by-step directions, go to Kitchen Conversations.

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