Bring This Tex-Mex Meatball Dish To Your Next Gathering

Tex Mex spicy soup

Are you looking for the perfect recipe for your next gathering? Look no further than this recipe for Tex-Mex meatball soup. It’s easy to make and delicious, making it the perfect meal for your next gathering.

Meatball Ingredients

Begin by gathering the ingredients for the meatballs. The recipe calls for:

  • 1 cup of shredded Mexican cheese
  • 1 clove of garlic, minced
  • 2 tablespoons of cilantro, freshly chopped
  • 1 jalapeno, finely chopped
  • 1 1/2 pounds of ground beef
  • Kosher salt
  • 1 large egg
  • 1 teaspoon of ground cumin
  • Black pepper, freshly ground
  • 1 tablespoon of vegetable oil

Soup ingredients

You’ll also need:

  • 1 tablespoon of extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 tablespoon of chili powder
  • 2 tablespoons of dried oregano
  • 2 tablespoons of ground cumin
  • Kosher salt
  • Black pepper, freshly ground
  • 1 1/2 cups of corn, fresh or frozen
  • 28-ounce can of diced fire-roasted tomatoes
  • 4 cups of low-sodium chicken broth
  • 1 bay leaf
  • Vegetable oil for frying
  • 4 small corn tortillas
  • Juice from one lime

Cut the tortillas into thin strips. Then, you’ll be ready to start cooking.

How to Make the Meatballs

First, you’ll need to tackle the meatballs. Take out a medium bowl and add the:

  • Ground beef
  • Cheese
  • Cilantro
  • Garlic
  • Jalapeno
  • Egg
  • Cumin
  • Salt
  • Pepper

Mix it together and form meatballs. Then, turn the burner to medium-high and heat up olive oil in a large skillet. Place the meatballs in the skillet, making sure they are a single layer, and sear the meatballs for two minutes. Flip them over and sear them for another two minutes before removing them from the skillet and putting them on a plate.

How to Make the Soup

Put a large pot on the stove and turn the burner to medium. Put some olive oil in the pot and heat it up before adding the pepper and onion. Then, cook it for about five minutes or until it’s soft. Next, you’ll need to add the:

  • Garlic
  • Chili powder
  • Oregano
  • Cumin

Cook it for a minute or so until you can smell the ingredients. Then, you’ll add:

  • Salt
  • Pepper
  • Corn
  • Tomatoes
  • Chicken broth
  • Bay leaf

Once everything is in the pot, bring it to a boil and then reduce the heat to bring it to a simmer. Then, put the meatballs in the pot and continue to simmer for another 15-20 minutes. You’ll know it’s ready when the soup has reduced a bit.

How to Make the Tortillas

Put a large skillet on the stove and turn the burner to medium. Then, add a layer of vegetable oil and let it heat up before placing the tortilla strips in the skillet. You won’t be able to add them all at once, so work in batches, putting a few in at a time. Take them out of the skillet when they are crisp and golden, which is normally around two to three minutes.

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Add the Finishing Touches

It’s almost time to eat, but you need to add some finishing touches. First, take out the bay leaf that’s in the soup. Then, put the lime juice in the soup. Finally, put the soup in some bowls and add the tortilla strips. If you want to dress it up a bit, you can garnish it with avocado and some additional cilantro.

Are you getting hungry just thinking about this soup? It’ll be done in less than two hours, so you can serve it for dinner tonight.