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A vacation in Mexico- in your mouth. Not too spicy, so it is for the whole family, this assembly required soup is ridiculously tasty and will leave you wanting more.
Mexicali Meatball Soup
INGREDIENTS
1 pound ground beef
2 scallions, chopped
1 cup tortilla chips, crushed, plus more for serving
1/4 cup chopped fresh cilantro, plus sprigs for serving
1/2 teaspoon ground cumin
kosher salt and black pepper
3 cups mild jarred salsa (about 1 1/2 16-ounce jars)
1 avocado, cut into pieces
Instructions
Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, chopped cilantro, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Shape the mixture into 1-inch balls (about 24) and place on a broiler proof baking sheet. Broil until beginning to brown, 5 to 6 minutes.
Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil.
Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.

For serving, have tortilla chips, avocado, cilantro sprigs, cheese, green onion and sour cream out in bowls. I put the chips and cheese on the bottom of my bowl before adding the soup, and then topped with green onion, sour cream, cilantro and avocado.
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RECIPE FACTS

Servings: 6-8

Nutritional information per serving

Approx. 340 Calories

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