Recipe Background
Tex-Mex Meatball Soup really goes all in on the borderlands experience, and we're all about it! The meatballs are spicy and succulent, with plenty of aromatic herbs and even melty cheese packed in! The broth itself is zesty and savory, and it has just the right amount of spice! Tex-Mex Meatball Soup doesn't just help you shake off the winter heat; you'll be finding sip after sip of summer for yourself!
Tex-Mex Meatball Soup really goes all in on the borderlands experience, and we're all about it! The meatballs are spicy and succulent, with plenty of aromatic herbs and even melty cheese packed in! The broth itself is zesty and savory, and it has just the right amount of spice! Tex-Mex Meatball Soup doesn't just help you shake off the winter heat; you'll be finding sip after sip of summer for yourself!
Ingredients
For the meatballs:
- 1 1/2 pounds ground beef
- 1 cup Mexican cheese blend shredded
- 2 tablespoons fresh cilantro chopped
- 1 clove garlic minced
- 1 jalapeño finely chopped
- 1 large egg
- 1 teaspoon ground cumin
- kosher salt to taste
- ground black pepper to taste
- 1 tablespoon vegetable oil
For the soup:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- kosher salt to taste
- ground black pepper to taste
- 1 1/2 cups fresh or frozen corn
- 1 (28-ounce) can diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 bay leaf
- vegetable oil to taste
- 4 small corn tortillas sliced into thin strips
- 1 lime juiced
- fresh cilantro leaves to taste, for garnish
Directions
- In a medium bowl, add the beef, the cheese, 2 tablespoons of the cilantro, 1 clove of the minced garlic, the jalapeño, the egg, 1 teaspoon of the cumin, the salt, and the black pepper and using your clean hands, mix until just combined. Be careful not to overwork the meat mixture.
- Form the meat mixture into 1-inch meatballs.
- In a large skillet over medium-high heat, heat 1 tablespoon of the vegetable oil.
- Add the meatballs in a single layer to the hot oil and cook, while turning the meatballs occasionally, until the meatballs are seared on all sides, about 2 minutes per side.
- Transfer the meatballs to a plate.
- In a large pot over medium heat, add the extra-virgin olive oil.
- Add the onions and the red bell peppers to the hot oil and cook, while stirring, until softened, about 5 minutes.
- Add the remaining garlic cloves, the chili powder, the oregano, and the remaining cumin to the onion mixture and cook, while stirring, until fragrant, about 1 minute.
- Season the onion mixture with the salt and the black pepper.
- Add the corn, the tomatoes and their juices, the chicken broth, and the bay leaf to the onion mixture and stir to combine into a soup mixture.
- Bring the soup mixture to a boil.
- Reduce the heat to a simmer and add the meatballs to the soup mixture.
- Allow the soup to simmer until it has reduced slightly and the meatballs reach an internal temperature of 160 degrees F, about 15-20 minutes.
- In a large skillet over medium heat, heat enough of the extra vegetable oil to create an 1/8-inch depth.
- Once the oil is shimmering, add the tortilla strips and cook in batches, while stirring occasionally, until they are golden and crisp, about 2-3 minutes.
- Transfer the fried tortilla strips to a paper-towel-lined plate and immediately season them with the salt.
- Remove and discard the bay leaf from the soup mixture.
- Add the lime juice to the soup mixture and stir to combine.
- Serve the soup with the fried tortilla strips and the extra cilantro.
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