Mexican Meatball Soup
Servings 8
Equipment
- Food Processor (for tostada shell)
- Dutch oven
- Blender or Food Processor
Ingredients
Meatballs:
- 1 lb ground turkey
- 2 green onions chopped finely
- 2 tbsp fresh cilantro chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp coriander
- 1 clove of garlic minced
- Sea salt and freshly ground pepper to taste
- 2 crisp corn tostada shells pulsed in a food processor until crumbled
- 1 tbsp Olive oil
Soup:
- 2 cups fresh salsa see link above for recipe
- 2 chipotle peppers in their adobo sauce
- 2 tbsp tomato paste
- 1 quart chicken stock
- Sea salt and freshly cracked pepper to taste
Serving:
- 1 avocado diced
- Cotija cheese crumbled, for garnish
- Fresh cilantro chopped
Instructions
- Make the meatballs by combining the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, sea salt, and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.
- Cook the meatballs by heating the oil in a large Dutch oven over medium-high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.
- Make the soup by blending the salsa and chipotle peppers in a blender or food processor. Pulse until smooth and well combined.
- In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon.
- Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat, and simmer for about 20-30 minutes. Taste and season with sea salt and freshly cracked black pepper, to taste.
- Serve the soup by ladling it into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.