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Mexican Meatball Soup




Source of Recipe


Internet


List of Ingredients




2 6-inch corn tortillas, cut into 1/4-inch strips
1/2 tsp. vegetable oil
1/2 cup uncooked long-grain rice, divided
1 lb. ultra-lean ground beef
1 Tbs. dried parsley flakes
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/4 cup thinly sliced carrot
1 clove garlic, minced
2/3 cup salsa
1/2 cup water
2 10.5-oz. cans low-salt chicken broth
1/2 cup frozen whole-kernel corn
1/2 cup (2 oz.) shredded reduced-fat Monterey Jack cheese


Recipe



Preheat oven to 400º.

Combine tortilla strips and oil; toss well to coat. Arrange in a single layer on a jelly-roll pan; bake at 400º for 10 minutes or until crisp and brown, stirring once. Set aside.

Combine 1/4 cup rice, ground beef, and next 5 ingredients (beef through pepper) in a bowl; shape mixture into 24 1-inch meatballs. Place on a broiler pan; bake at 400º for 10 minutes.

Place a large Dutch oven coated with cooking spray over medium-high heat. Add onion, celery, and carrot; sauté 4 minutes. Add garlic; sauté 1 minute. Add salsa, water, and broth; bring to a boil. Add 1/4 cup rice and meatballs; cover, reduce heat, and simmer 20 minutes or until rice is tender and meatballs are done. Stir in corn; cook 1 minute or until thoroughly heated.

Spoon into bowls; sprinkle with cheese and tortilla strips.