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Spicy Meatball Soup

  • Prep 45 min
  • Total 1 hr 45 min
  • Servings 6

With cilantro, cumin and salsa flavor, this spicy Mexican soup knows how to impress, whether it’s for guests or an easy weeknight dinner. From Debra Freeman, Pillsbury Bake-Off® Contest 36. MORE + LESS -

Ingredients

Meatballs

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

Soup

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
2
tablespoons chopped fresh cilantro
1
cup chopped green bell pepper
1
teaspoon cumin
1
teaspoon chili powder
1/2
teaspoon finely chopped garlic

Toppings, if desired

1/4
cup chopped fresh cilantro
1/4
cup chopped green onions with tops
1/4
cup dairy sour cream

Steps

Hide Images
  • 1
    In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
  • 2
    In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
% Daily Value
Total Fat
12g
18%
Sodium
1510mg
63%
Total Carbohydrate
31g
10%
Protein
24g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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