Rating: 4.5 stars
215 Ratings
  • 5 star values: 149
  • 4 star values: 46
  • 3 star values: 16
  • 2 star values: 1
  • 1 star values: 3

A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!

Recipe Summary

prep:
20 mins
cook:
2 hrs
total:
2 hrs 20 mins
Servings:
8
Yield:
8 -10 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.

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  • Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.

  • Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.

Nutrition Facts

353 calories; protein 19.2g; carbohydrates 23.7g; fat 19.3g; cholesterol 76.1mg; sodium 1593.6mg. Full Nutrition
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