Mexican Meatball Soup | Ortega
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Prep: 4 Mins Cook: 25 Mins
Photo: Courtesy Beef Industry Council.
Photo: Courtesy Beef Industry Council.

Mexican Meatball Soup

Ingredients

  •  1 pound lean ground beef
  •  1 can (16-oz.) stewed tomatoes, broken up
  •  1 can (13 3/4-oz) ready-to-serve beef broth
  •  1/2 cup ORTEGA Salsa - Homestyle Recipe (Mild)
  •  3/4 tsps. ground coriander
  •  3/4 tsps. cumin
  •  1/2 teaspoon salt
  •  2 medium zucchini, thinly sliced
  • 1 pound lean ground beef
  • 1 can (16-oz.) stewed tomatoes, broken up
  • 1 can (13 3/4-oz) ready-to-serve beef broth
  • 1/2 cup ORTEGA Salsa - Homestyle Recipe (Mild)
  • 3/4 tsps. ground coriander
  • 3/4 tsps. cumin
  • 1/2 teaspoon salt
  • 2 medium zucchini, thinly sliced

Directions

Heat tomatoes, broth and salsa to a boil in large saucepan over high heat. Reduce heat; simmer, uncovered, 25 minutes. Meanwhile, combine ground beef with coriander, cumin, and salt, mixing lightly but thoroughly. Pinch off 1-inch pieces of beef mixture to make about 32 free-form meatballs; cook in heavy nonstick skillet over medium-heat, shaking pan occasionally to brown meatballs evenly. As meatballs are browned, add to tomato mixture. Add zucchini during last 10 minutes of cooking time. Garnish with chopped fresh cilantro and serve with corn bread, if desired.
Heat tomatoes, broth and salsa to a boil in large saucepan over high heat. Reduce heat; simmer, uncovered, 25 minutes. Meanwhile, combine ground beef with coriander, cumin, and salt, mixing lightly but thoroughly. Pinch off 1-inch pieces of beef mixture to make about 32 free-form meatballs; cook in heavy nonstick skillet over medium-heat, shaking pan occasionally to brown meatballs evenly. As meatballs are browned, add to tomato mixture. Add zucchini during last 10 minutes of cooking time. Garnish with chopped fresh cilantro and serve with corn bread, if desired.
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