“A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!” - by Kathy Nelson
Ingredients
Adjust Servings
Original recipe yields 8 -10 servings
Directions
- Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.
- Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.
- Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.
Nutrition
Amount Per Serving (8 total)
- Calories
- 353 cal
- 18%
- Fat
- 19.3 g
- 30%
- Carbs
- 23.7 g
- 8%
Based on a 2,000 calorie diet
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Reviews (151)
Rate This Recipe
"Tip for making meatballs: roll meat mixture out like a snake, and cut off same sized pieces. Use a colander to roll meat pieces around, this will make them round. Perfect, same-sized meatballs everyti..." See moreme! "
ADLEVINE
"The secret of this soup is GREEN CHILE SALSA which was in the original recipe I used in 2002 from this site. This has been rewriten and changed to just salsa. Be sure to use the green salsa. It mak..." See morees this soup. (My original review follows) --- This wonderful soup was good to the last drop. I served it to 9 people the first time I made it and everyone asked for the recipe. Will make this again real soon!"
DesertBorn54
"There seems to be a little confusion over the term "green chili salsa." When I submiatted the recipe, I used the term to mean salsa made with green chilis like Anaheims or jalapenos, not red chilis. ..." See more I use Pace salsa, mild or medium, or a similar brand. Hope this helps, Kathy"
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