Sunday, January 8, 2012

SPICY Tortilla Meatball Soup

Here in Central New York we really haven't had much winter (I will probably eat my words in February & March) but if it gets cold this tasty soup is sure to get you through a chilly night.


2 jalapeno peppers
1 red  bell pepper
1/2 bag of frozen corn (or use 2 ears of corn on the cob)
4 corn tortillas (6 inch) cut into 1/2 inch strips.
3/4 tsp kosher salt
6 cloves minced garlic
1/3 C Japanese breadcrumbs (panko)
1 lb ground sirloin
1 large egg
1 chipotle chile (canned in adobo sauce) minced
1 T olive oil
2 C onion chopped
2 C red potato cubed
1 C sliced carrots
3 C chicken broth (can use low fat low sodium if desired)
2 C water
1/2 C shredded Monterey Jack cheese
1/4 C extra sharp cheddar cheese
1/2 fresh cilantro chopped


1. Preheat your oven's broiler.
2. Cut jalapenos and bell pepper in half and remove seeds.
3. Place halves skin side up on a foil lined baking sheet.
4. If using fresh corn from the cob, place on sheet as well.
5. Broil vegetable for 4-6 minutes until blackened (turn corn once).
6. Place peppers in a paper bag, fold, and seal.
7. After letting sit for 15 minutes peel peppers and mince jalapenos and chop bell pepper.
8. Cut corn off cob and set aside.
9. Cut tortillas into strips and place in one layer on a baking sheet lightly sprayed with cooking spray.
10. Broil for about 2 minutes and turn then another minute or until lightly browned.  Set aside.

11. Combine 1/4 tsp salt, 1 clove of garlic, panko, ground sirloin, 1 large egg lightly beaten, & 1 chipotle.
12. Gently mix ingredients until just combined.
13. Shape the meat mixture into meatballs, should make about 24, 2 T meatballs.

14. Place Dutch oven on medium-high heat adding oil and swirling until coated.
15. Add meatballs and saute about 8 minutes turning so they are brown on all sides and remove.
16. Add onions, potatoes, and carrots to pan and saute about 5 minutes, stir occasionally.
17. Add remaining garlic cloves cooking for 1 minute, stir constantly.
18. Add peppers, chicken broth, and water and bring to a boil.
19. Reduce heat and simmer for 20 minutes or until the vegetables are almost tender.
20. Return meatballs to pan and add remaining salt and corn.
21. Return to simmer and cook an additional 10 minutes or until the meatballs are cooked through.

22. Ladle into bowls and top each with mixture of cheeses, fresh cilantro, and lastly tortilla strips.

This soup is very spicy so you may want to adjust how much of the jalapeno and chipotle in adobo you add.  We found that once we ate the leftovers the flavors had matured and the heat had mellowed still giving the soup great flavor and a nice kick but not overwhelming for those with less heat tolerance.  Perhaps you might want to make the soup, let it sit overnight, and serve it the next day.

~ The Moose's Lodge

1 comment:

  1. I love African recipes. What a beautiful and intriguing continent. 'Will definitely try this Kenya recipe. Thanks so much :)


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