Meatball Tortilla Soup

It will be Thanksgiving in just a few short days!  I have a houseful of family already.  My three grown sons and their families are here for a week...and that means, cooking, cooking, cooking.

Everybody loves soup and I especially love a good tortilla soup,  (and I've made many) so I found this one by Ree Drummond, the Pioneer Woman and thought I'd give it a try, since it is combing two of my favorite soups--Tortilla and Albondigas.

This was a good soup, we all enjoyed it and I would definitely make it again, but I have just one issue with a lot of Tortilla soups---they say to put the corn tortillas in and they will 'soften'.   I prefer  my tortilla strips to be fried and crispy, but that's just me.

I didn't fry these because the  recipe didn't say to do so, but I will next time.

By the way,  I have 3 little 4 year olds running around my house...and a 10 month old baby....and an 11 year old dropping in every so often.

Lots of grandkids, lots of fun.

On Thursday we, as a family are doing the Turkey Trot---a 5k run/walk  which takes place downtown.  We're going to wear turkey hats with googly eyes made by the kids.

At least Granddad and I are---their parents are a little hesitant about this.

I'll let you know how it turns out.

Meatball Tortilla Soup

Ree Drummond

Meatballs

1 pound ground beef

1/2 cup pepper Jack cheese

2 tablespoons fresh parsley, minced

1 egg, beaten

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 cup seasoned panko or other breadcrumbs

Juice of 1 lime (about 1 tablespoon juice)

Soup

1 half-stick (4 tbsp.) Land O Lakes® Salted Butter

1/2 large onion, diced

2 ears corn, kernels sliced off (or you can use 1 1/2 cups frozen corn kernels)

1 red bell pepper, seeded and diced

6 cups low sodium beef broth

1 14-ounce can diced tomatoes with chilies

1 4-ounce can tomato paste

1/2 teaspoon salt (more to taste)

1/4 teaspoon chili powder

1/4 teaspoon cumin

1 14.5 ounce can black beans, drained and rinsed

6 6-inch corn tortillas

Fixins

Sour cream

Avocado

Extra grated pepper Jack cheese

Cilantro leaves

Combine all meatball ingredients and mix well. Shape into small balls (about 24 total) and chill for 30 minutes.

After chilling, heat 2 tablespoons butter over medium heat in a heavy pot. Briefly brown meatballs in three batches, then remove to a plate.

Add 2 more tablespoons butter to pan and allow to melt. Add onions, garlic, corn, and bell pepper and stir to cook for 2 to 3 minutes. Add beef stock, canned tomatoes with chilies, tomato paste, chili powder, cumin and salt. Bring to a boil, allow to boil for 3 minutes, then reduce the heat to a simmer. Add the beans, and then place the meatballs back into the pot. Cover and simmer 15 to 20 minutes until meatballs are done all the way through. Taste and adjust seasonings as needed.

Cut tortillas into thin strips. When the soup is ready, stir the strips into the soup (they will soften).

Serve the soup with a dollop of sour cream, a slice of avocado, a little grated cheese, and a few cilantro leaves.