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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Spicy Meatball Soup |
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Serves: 6 Print this RecipeServing Size: 1 1/2 cup Debra Freeman - Jefferson, Maryland Bake-Off® Contest 36, 1994 Prize Winner Cilantro, cumin and salsa flavor this spicy Mexican soup. Serve it with flour tortillas. MEATBALLS 1 pound extra-lean ground beef 1 (11-ounce) can vacuum-packed whole kernel corn, drained 1/3 cup hot picante salsa 1/2 cup thinly sliced green onions with tops 2 tablespoons chopped fresh cilantro 1/2 to 1 teaspoon salt 1 teaspoon cumin 1 teaspoon finely chopped garlic 1 egg white SOUP 1 (28-ounce) can whole tomatoes, undrained, cut up 1 (15 1/2-ounce) can dark or light red kidney beans, drained 1 cup beef broth 2/3 cup hot picante salsa 2 tablespoons chopped fresh cilantro 1 cup chopped green bell peppers 1 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon finely chopped garlic 1/4 cup chopped fresh cilantro, if desired (TOPPING) 1/4 cup chopped green onions with tops, if desired (TOPPING) 1/4 cup dairy sour cream, if desired (TOPPING) In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set. In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings. Nutrition Per Serving (1 1/2-cup): Calories 330; Protein 24g; Carbohydrate 31g; Fat 12g; Sodium 1510mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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