Mexican

Tortilla Meatball Soup is for Lunch.

Tortilla Meatball Soup takes 43 minutes to prepare.

Tortilla Meatball Soup takes 45 minutes to cook.

Tortilla Meatball Soup makes 6 servings.

The ingredients for Tortilla Meatball Soup are:

*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)
Sweet Corn, Fresh, 1 cup (remove)
Corn Tortillas, 4 tortilla, medium (approx 6" dia) (remove)
*Cooking Spray, Pam Cooking Spray, 27 gram (remove)
*Diamond Crystal - Kosher Salt, .75 tsp (remove)
Garlic, 6 clove (remove)
**Dynasty Japanese Style Bread Crumbs, Panko, 0.5 cup (remove)
*Lean Ground Sirloin 10% Fat, 16 oz (remove)
Egg, fresh, 1 large (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
*fresh onion, 2 cup (remove)
*Potato, raw, 2 cup diced (remove)
Carrots, raw, 1 cup, strips or slices (remove)
Chicken Broth or Bouillon, 3 cup (8 fl oz) (remove)
Water, tap, 2 cup (8 fl oz) (remove)
*Colby and Monterey Jack Cheese shredded, .5 cup (remove)
Cheddar Cheese, .25 cup, diced (remove)

Here is how you make Tortilla Meatball Soup:

Broil bell pepper and corn until blackened. Put pepper in paper bag for 15 minutes. Remove from bag peel and chop. Cut tortillas into strips and broil until brown (3 minutes)Combine salt through egg. Form into 24 meatballs. Add oil to Dutch oven and brown meatballs. Remove from pan add onion, potatoes and carrot. cook 1 minute. Add pepper, broth and 2 cups water. Bring to boil and simmer 20 minutes. Return meatballs to pan, salt and corn. simmer 10 minutes. Serving Size: 1 1/2 CupNumber of Servings: 6Recipe submitted by SparkPeople user VICKIMN.

The nutritional information for Tortilla Meatball Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 384.2

• Total Fat: 16.5 g
• Cholesterol: 86.0 mg
• Sodium: 1,069.4 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 5.1 g
• Protein: 25.2 g

Tortilla Meatball Soup is Mexican cuisine.