What’s for dinner: Mexican Meatball Soup

The Mister and I made this easy recipe from Real Simple for dinner the other night, and it was awesome!

Image from Real Simple

Serves 4 
Hands-On Time: 25m 
Total Time: 25m


  • 1 pound ground beef
  • 2 scallions, chopped
  • 1 cup tortilla chips, crushed, plus more for serving
  • 1/4 cup chopped fresh cilantro, plus sprigs for serving
  • 1/2 teaspoon ground cumin
  • kosher salt and black pepper
  • 3 cups mild jarred salsa (about 1 1/2 jars, each 16 ounces)
  • 1 avocado, cut into pieces


  1. Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, cilantro, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Shape the mixture into 1-inch balls (about 24) and place on a broilerproof baking sheet. Broil until beginning to brown, 5 to 6 minutes.
  2. Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil. Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.
  3. Serve the soup with the avocado, cilantro sprigs, and tortilla chips, if desired.

*My alterations: I left the cilantro out since I don’t like it.

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