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.
Spicy Meatball Soup
- Prep Time 45 min
- Total 1 hr 45 min
- Servings 6
- Ingredients 21
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
Make With
Progresso Broth
Instructions
-
Step1In 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.
-
Step2In 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
330
Calories
12g
Total Fat
24g
Protein
31g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Total Fat
- 12g
- 18%
- Sodium
- 1510mg
- 63%
- Total Carbohydrate
- 31g
- 10%
- Protein
- 24g
% Daily Value*:
Exchanges:
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