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Spicy Meatball Soup
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Impress with flavorful Mexican soup featuring cilantro, cumin, and salsa—a crowd-pleaser by Debra Freeman.
Ingredients:
  • 1 lb. extra-lean ground beef
  • 1 (11-oz.) can vacuum packed whole kernel corn, drained
  • 1/3 cup hot picante salsa
  • 1/2 cup thinly sliced green onions with tops
  • 2 tablespoons chopped fresh cilantro
  • 1/2 to 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon finely chopped garlic
  • 1 egg white
  • 1 (28-oz.) can whole tomatoes, undrained, cut up
  • 1 (15.5-oz.) can dark or light red kidney beans, drained
  • 1 cup beef broth
  • 2/3 cup hot picante salsa
  • 1 cup chopped green bell pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon finely chopped garlic
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped green onions with tops
  • 1/4 cup dairy sour cream
Instructions:
  • In a large bowl, mix together ground beef, 1/2 cup of corn, and the rest of the meatball ingredients until well combined. Shape the mixture into 1-inch balls and place them on a cookie sheet. Chill in the refrigerator for 30 minutes until firm.
  • In a 5-quart Dutch oven or stockpot, mix together the remaining corn and all soup ingredients. Bring to a boil over high heat. Lower the heat to low, gently add the uncooked meatballs. Simmer uncovered for 45 to 60 minutes until flavors meld and meatballs are cooked through. Serve each bowl with your favorite toppings.

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