Best Spicy Meatball Soup
Best Spicy Meatball Soup recipe
Yield
12 servingsPrep
45 minCook
45 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meatballs | |||
| 1 | pound |
ground beef, extra lean
|
|
| 1 | can |
corn
drained |
*
|
| ⅓ | cup |
hot salsa
|
* |
| ½ | cup |
scallions, spring or green onions
thinly sliced, with tops |
|
| 2 | tablespoons |
cilantro
fresh, chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | large |
egg whites
|
|
| Soup | |||
| 1 | can |
tomatoes
undrained,, cut up |
*
|
| 1 | can |
red kidney beans
drained |
*
|
| 1 | cup |
beef stock
|
|
| ⅔ | cup |
hot salsa
|
* |
| 2 | tablespoons |
cilantro
fresh, chopped |
|
| 1 | cup |
green bell peppers
chopped |
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
garlic
minced |
|
| Toppings, optional | |||
| ¼ | cup |
cilantro
chopped, fresh |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
sour cream
dairy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meatballs | |||
| 453.6 | g |
ground beef, extra lean
|
|
| 1 | can |
corn
drained |
*
|
| 79 | ml |
hot salsa
|
* |
| 118 | ml |
scallions, spring or green onions
thinly sliced, with tops |
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 5 | ml |
salt
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
garlic
minced |
|
| 1 | each |
egg whites
|
|
| Soup | |||
| 1 | can |
tomatoes
undrained,, cut up |
*
|
| 1 | can |
red kidney beans
drained |
*
|
| 237 | ml |
beef stock
|
|
| 158 | ml |
hot salsa
|
* |
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 237 | ml |
green bell peppers
chopped |
|
| 5 | ml |
cumin
|
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
garlic
minced |
|
| Toppings, optional | |||
| 59 | ml |
cilantro
chopped, fresh |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
sour cream
dairy |
|
Directions
In large bowl, combine ground beef, ½ cup of the corn and remaining meatball ingredients; mix well. Shape into 1" balls; place on cookie sheet. Refrigerate 30 minutes, or until set.
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 meat is no longer pink. Garnish individual servings with toppings as desired.
