Tortilla Meatball Soup

If you can't find fresh corn on the cob, 

substitute 2 cups frozen corn kernels, and 

broil them with peppers. After making this 

Tortilla Meatball Soup,...more

Yield: Serves 6

Total: 1 Hour, 30 Minutes

• Preparation
• 2 jalapeño peppers
• 1 red bell pepper
• 2 ears corn on the cob
• 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
• Cooking spray 
• 3/4 teaspoon kosher salt, divided
• 6 garlic cloves, minced and divided
• 1/3 cup panko (Japanese breadcrumbs) 
• 1 pound ground sirloin
• 1 large egg, lightly beaten 
• 
  
• 1 chipotle chile, canned in adobo sauce, minced
• 1 tablespoon olive oil 
• 2 cups chopped onion 
• 2 cups (3/4-inch) cubed red potatoes
• 1 cup (1/2-inch-thick) slices carrot
• 3 cups fat-free, lower-sodium chicken broth 
• 2 cups water
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese 
• 1/2 cup chopped fresh cilantro

1. 1. Preheat broiler.
2. 2. Cut jalapeños and bell pepper in half lengthwise; discard 
3. seeds and membranes. Place pepper halves, skin sides up, on 
4. a foil-lined baking sheet. Arrange corn on baking sheet with 
5. peppers. Broil 4 to 6 minutes or until blackened, turning corn 
6. once. Place peppers in a paper bag; fold to seal. Let stand 
7. 15 minutes; peel. Mince jalapeños, and coarsely chop bell 
8. pepper. Cut corn kernels from cobs. Set aside.
9. 3. Place tortilla strips in a single layer on a baking sheet; lightly 
10. coat with cooking spray. Broil for 3 minutes or until golden brown, 
11. turning after 2 minutes. Set aside.
12. 4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the 
13. next 3 ingredients (through chipotle chile) in a large bowl, and 
14. gently mix until just combined. With moist hands, shape the meat 
15. mixture into 24 meatballs (about 2 tablespoons each).
16. 5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl 
17. to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown 
18. on all sides. Remove from pan. Add onion, potatoes, and carrot to 
19. pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic 
20. cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 
21. 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or 
22. until vegetables are almost tender, stirring occasionally. Return 
23. meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return 
24. to a simmer. Cook 10 minutes or until meatballs are done. Ladle 
25. 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons 
26. Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons 
27. cilantro. Top evenly with tortilla strips.

Julianna Grimes, Cooking Light
OCTOBER 2011