Best 2 Tortilla Meatball Soup Recipes

In this guide, you'll discover a selection of the most appetizing and comforting tortilla meatball soup recipes. This satisfying soup is a delightful blend of tender meatballs immersed in a rich, flavorful broth, along with the addition of soft tortilla strips that elevate the dish with their unique texture. Whether you prefer a classic version or a recipe with a modern twist, this collection offers something for every palate. So, gather your ingredients and prepare to embark on a culinary journey, creating a delicious and heartwarming soup that will become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN TORTILLA MEATBALL SOUP

Mexican Tortilla Meatball Soup image

I got this out of a Sara Moulton cookbook. I have made this several times especially in the winter when soup is my favorite way to warm up.

Provided by DebbiF

Categories Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 lbs lean ground beef
3 tablespoons chopped cilantro
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon hot sauce
salt and pepper
2 medium onions, chopped (about 2 cups)
4 cloves garlic, minced
4 tablespoons vegetable oil
2 (4 ounce) cans green chilies, chopped
2 (15 ounce) cans Italian-style stewed tomatoes, chopped,reserving the juice
8 cups chicken stock
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon hot sauce, to taste
1/2 cup all-purpose flour
1 cup chicken stock
salt and pepper

Steps:

Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
Form into 1-ounce balls.
Heat oil in skillet over moderate heat.
Cook until brown on all sides, about 5 minutes.
Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
Add onions and garlic and cook for 5 minutes over low heat until translucent.
Add chiles and cook 2 minutes.
Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
Simmer for 15 to 20 minutes.
In a small bowl, combine flour and chicken stock.
Whisk into soup.
Bring back to a boil.
Reduce heat and simmer for 5 minutes.
Add meat balls and simmer an additional 5 minutes.
Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.

TORTILLA MEATBALL SOUP

TORTILLA MEATBALL SOUP image

Categories Soup/Stew Beef

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 jalapeño peppers 1 red bell pepper 2 ears corn on the cob 4 (6-inch) corn tortillas
cut into 1/2-inch-thick strips Cooking spray 3/4 teaspoon kosher salt
divided 6 garlic cloves
minced and divided 1/3 cup panko (Japanese breadcrumbs) 1 pound ground sirloin 1 large egg
lightly beaten 1 chipotle chile
canned in adobo sauce
minced 1 tablespoon olive oil 2 cups chopped onion 2 cups (3/4-inch) cubed red potatoes 1 cup (1/2-inch-thick) slices carrot 3 cups fat-free
lower-sodium chicken broth 2 cups water 1/2 cup (2 ounces) shredded Monterey Jack cheese 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese 1/2 cup chopped fresh cilantro

Steps:

1. Preheat broiler. 2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside. 3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside. 4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each). 5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup.
Brown the meatballs before adding them to the soup: This will help to develop their flavor and prevent them from becoming dry.
Use a flavorful broth: A good-quality chicken or beef broth will add a lot of flavor to your soup. You can also use vegetable broth if you prefer.
Add plenty of vegetables: Vegetables add flavor, texture, and nutrients to your soup. Some good options include carrots, celery, onions, tomatoes, and potatoes.
Season your soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of red pepper flakes for a little heat.
Serve with your favorite toppings: Some popular toppings for tortilla meatball soup include shredded cheese, sour cream, avocado, and cilantro.

Conclusion:

Tortilla meatball soup is a delicious, hearty, and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover tortillas and ground beef. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.