Trouble With Toast

Recipe: Mexican Meatball Soup | April 29, 2010

This recipe had all the trappings of a weeknight success story – it was simple, it didn’t require a ton of ingredients (and most of them were already in the fridge or pantry), and it utilized flavors that my husband and I both enjoy.  I was also optimistic since the idea came from Real Simple, which is usually a good source for easy dinners.

Well, the idea was a lot better than the actual end product.  The meatballs were pretty tasty, but the soup…well, it tasted like pureed salsa (which is not a good thing).  Perhaps if you subbed chicken stock for the water it might balance the flavors – but overall, I feel like there are definitely better soup recipes out there.

  • 1 pound ground beef
  • 2 scallions, chopped
  • 1 cup tortilla chips, crushed, plus more for serving
  • 1/4 cup chopped fresh cilantro, plus sprigs for serving
  • 1/2 teaspoon ground cumin
  • kosher salt and black pepper
  • 3 cups mild jarred salsa (about 1 1/2 jars, each 16 ounces)
  • 1 avocado, cut into pieces

Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, cilantro, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Shape the mixture into 1-inch balls (about 24) and place on a broilerproof baking sheet. Broil until beginning to brown, 5 to 6 minutes.

Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil. Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.

Serve the soup with the avocado, cilantro sprigs, and tortilla chips, if desired.


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