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Southwest Fajita Meatball Soup

4 star rating
 

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Submitted by: mshivers60

 

This great soup combines a great spicy meatball and a great soup with a kick for a great meal for the mexican lovers out there.
 

Ingredients

  • 1 lb. lean ground beef
  • 1 egg
  • 1/4 cup mild salsa, pureed
  • 3/4 cup plain bread crumbs
  • 1 teaspoon fajita seasoning
  • 1/2 teaspoon onion powder
  • 1/4 cup canola oil
  • 3 cups beef broth
  • 1 (15.5 oz.) can black beans, rinsed and drained
  • 2 cups frozen whole kernel corn, thawed
  • 1 (4 oz.) can diced green chilies
  • 1 (14 oz.) can diced tomatoes and green chilies
  • 1 (8 oz.) can tomato sauce
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked sweet paprika
  • Garnish:
  • 1/2 cup finely chopped cilantro leaves

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Method

For meatballs, using hands, work first six ingredients together in a large bowl. Shape into 1-inch balls. Heat oil in a large skillet over medium-high heat. Brown meatballs on all sides in oil, while turning. Remove from skillet and drain on paper towels. Meanwhile, stir remaining ingredients together in a 3-4 quart pot. Bring to a boil over medium-high heat. Reduce heat to medium. Gently stir in meatballs. Reduce heat to low. Simmer for 15-20 minutes. Ladle into bowls. Sprinkle tops with chopped cilantro.

 

Notes: This healthy and hearty soup may be low in fat and low in calories, but it is high in great Tex-Mex flavor! It?s quick, easy to prepare, and a complete meal in one bowl. Serve with reduced fat crackers or baked tortilla chips.

 

Number of Servings: 6

 

Submitted by: mshivers60 ()

 

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