Meatball Tortilla Soup



1 pound ground beef

1/2 cup Pepper Jack cheese

2 tablespoons fresh parsley, minced

1 large Land O Lakes® 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

1 (about 1 tablespoon juice) lime, juiced


1 Half Stick (1/4 cup) Land O Lakes® Butter

1/2 large onion, diced

2 ears corn,  kernels sliced off

1 red bell pepper, seeded, 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

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1 (14.5-ounce) can black beans, drained, rinsed

6 (6-inch) corn tortillas


Sour cream


Grated Pepper Jack cheese

Cilantro leaves


 *Substitute 1 1/2 cups frozen corn kernels.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    Add 2 more tablespoons butter to pan and allow to melt. Add onions, garlic, corn and bell pepper and stir to cook for 2-3 minutes. Add beef stock, canned tomatoes with chilies, tomato paste, salt, chili powder, and cumin. 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 15-20 minutes until meatballs are done all the way through. Taste and adjust seasonings as needed.

  4. STEP 4

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

  5. STEP 5

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

  6. STEP 6

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



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