Ingredients
FOR THE MEATBALLS
1½ lb Ground Beef 80% is best
1 cup Mexican Cheese Blend
2 Tbsp Fresh Cilantro freshly chopped
1 Clove Garlic minced
1 Jalapeno Peppers finely chopped; remove seeds for milder heat
1 lg Egg
1 tsp Ground Cumin
1 Pinch Kosher Salt to taste
1 Pinch Black pepper to taste
1 Tbsp Vegetable Oil
FOR THE SOUP
1 Tbsp Extra-virgin olive oil
1 med Yellow Onion diced
1 Red Bell Pepper chopped and seeded- 4 Cloves Garlic minced
1 Tbsp Chili powder seasoning blend, not pure cayenne
2 tsp Dried Oregano- 2 tsp Ground Cumin ground
- Kosher Salt to taste
- Black Pepper to taste
1½ Cups Yellow Corn fresh or frozen is ok
1 28-oz can Fire-Roasted Tomatoes diced, with juices
4 Cups Chicken broth low sodium
1 Bay Leaf- ½ cup Vegetable Oil for tortilla strips; more if needed for a shallow layer in your skillet
4 sm Corn Tortillas sliced into thin strips
1 Lime juice of
Service
1 Avocado sliced- 2 Tbsp Fresh Cilantro chopped
Instructions
- Gently combine the beef, shredded cheese, 2 tablespoons cilantro, the meatball garlic, jalapeño, egg, 1 teaspoon cumin and the measured pinches of salt and pepper. Do not whisk the meat or taste the raw mixture. Shape into evenly sized meatballs about 1¼ inches across.1½ lb Ground Beef, 1 cup Mexican Cheese Blend, 2 Tbsp Fresh Cilantro, 1 Jalapeno Peppers, 1 lg Egg, 1 tsp Ground Cumin, 1 Clove Garlic
- Heat the tablespoon vegetable oil in a large skillet over medium-high heat. Brown the meatballs in batches for about 4–6 minutes total per batch, turning gently. Transfer to a plate; they are not fully cooked yet and must go straight into the soup to finish.1 Tbsp Vegetable Oil
- Heat the olive oil in a large soup pot over medium heat. Cook the onion and bell pepper for 5–7 minutes until softened. Stir in the soup garlic, chili powder, oregano and 2 teaspoons cumin for 30–60 seconds without burning the garlic.1 Tbsp Extra-virgin olive oil, 1 med Yellow Onion, 1 Red Bell Pepper, 4 Cloves Garlic , 1 Tbsp Chili powder, 2 tsp Dried Oregano, 2 tsp Ground Cumin
- Add the corn, the entire can of diced tomatoes with its juices, broth and bay leaf. Bring to a simmer, then carefully add the browned meatballs and any plate juices. Simmer gently for 15–20 minutes, until several of the largest meatballs reach 160°F at the center on a food thermometer. Continue cooking if needed; do not rely only on browning.1½ Cups Yellow Corn, 4 Cups Chicken broth, 1 Bay Leaf
- While the soup simmers, heat the separate frying oil in a small skillet over medium heat. Use enough for a shallow layer, adding more if your pan needs it. Fry the tortilla strips in small batches for 2–3 minutes until crisp, turning with tongs. Transfer to a paper-towel-lined plate and season lightly. Keep water away from the hot oil.4 sm Corn Tortillas, 1 Tbsp Vegetable Oil
- Remove and discard the bay leaf. Stir the lime juice into the soup, taste and adjust salt and pepper. Ladle into bowls and top with tortilla strips, avocado and the remaining 2 tablespoons cilantro. Use clean utensils and plates for cooked meatballs and finished food.1 Lime, 1 Avocado, 2 Tbsp Fresh Cilantro
Nutrition
Notes
Meatball doneness: Browning is only the first step. Finish the meatballs in the simmering soup until their centers reach 160°F. Keep their size consistent and do not taste the raw mixture.
Chili powder: Use a seasoning blend sold as chili powder, not an equal amount of pure cayenne. Remove the jalapeño seeds for milder heat if preferred.
Timing: Includes shaping, batch browning, cooking the base and simmering; frying tortilla strips can overlap the simmer. Pan size and meatball size affect the time.
Storage: Refrigerate soup promptly in shallow containers at 40°F or below and use within 3 days. Keep tortilla strips separate. Reheat leftovers to 165°F. Contains milk and egg; check broth, cheese and tortilla labels for other allergens.
Recipe context: Adapted from Lena Abraham’s Tex-Mex Meatball Soup at Delish, with clearer ingredient handling, timing and a thermometer check.
