Tortilla Meatball Soup

  • 1 teaspoon canola oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 tablespoon ground cumin
  • 14 oz can reduced-sodium beef broth
  • 2 cups water
  • 8 oz lean ground beef
  • 15 oz can pinto beans, rinsed and drained
  • 14 oz can no-salt-added, diced tomatoes, undrained
  • 1 cup frozen corn
  • 2 tablespoons fresh lime juice
  • Toppings: chopped fresh cilantro, reduced-fat cheddar cheese, nonfat plain yogurt, seeded and chopped jalapenos


  1. Heat oil in a large stockpot over medium heat.
  2. Add onion; cook until tender, stirring occasionally, 3 to 5 minutes.
  3. Add cumin; cook and stir 1 minute.
  4. Pour in beef broth and water; increase heat to high.
  5. Pinch ground beef into teaspoon-sized meatballs and place on a plate. When soup is boiling, slide in meatballs.
  6. Stir well, and simmer until meat is cooked through, 3 to 4 minutes.
  7. Stir in beans, tomatoes, and corn; cook until thoroughly heated.
  8. Stir in lime juice and serve with toppings.

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