This Mexican soup will keep you warm and satisfy your appetite for hours. I made it yesterday and was hardly able to keep it away from my husband to take pictures for my blog. 😉 I don’t know what part of the world you are at right now but it is frigid in New Jersey since the last couple of days. I don’t think I have ever experienced these low temperatures in Jersey yet. Yesterday when I woke up we had 5°F which is -15°C.
I know that some of you are used to those low temperatures and don’t understand what’s a big fuss ?!? 😉 Growing up in Poland I experienced many cold winters myself and, I don’t know about you but I can never get used to it. I would rather sweat right now than freeze 😦 . For some reason though, in the United States, whenever there is a little snow or colder temperatures people start to panic. Few days before the snow storm came to Jersey, people were buying everything possible from the grocery stores and there were long lines everywhere, including the gas station. Once the snow fell down, all the schools and government agencies got closed and there was no one outside.
I guess it’s good to be precautions but sometimes I smile seeing that and remembering times where we had couple of feet of snow in Poland and we had to WALK to school no matter what 🙂
Getting back to the recipe, I’ve done a small survey asking few people what they like to eat in the cold weather and they all said SOUP 🙂
So today I’m presenting spicy,FULL OF FLAVOR Mexican Soup with turkey meatballs. The idea for this soup came from my aunt. She said she made it for her family and everyone loved it. Her description sounded delicious so since I didn’t get to try it, I decided to make it myself 🙂
Ingredients for 4-5 appetites:
For the meatballs
- 1 pound ground turkey or chicken
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp. of natural yogurt
- ½ cup breadcrumbs
- 3-4 tbsp. of olive oil (or any other oil for frying)
For the soup
- 1 tomato
- ½ onion
- 1 garlic clove
- 1 green bell pepper
- 1 jalapeno ( you can remove seeds and ribs if you don’t want the soup too spicy)
- 1 cup of black beans with water (7 oz)
- 1 cup corn with water (7 oz)
- 1 tsp. paprika
- ½ cup tomato sauce
- Salt and pepper to taste
NOTE : You can also use a store bought salsa instead of the tomato, pepper, onion and garlic. Great if you’re short on time. Canned tomatoes instead of the fresh one will work as well. Just don’t add any tomato sauce if you’re using canned tomatoes.
- Tortilla chips (optional)
- 2 tbsp. sour cream (optional)
- Handful of Cilantro for garnish
Combine ground meat with chopped onion, yogurt, finely chopped garlic, salt and pepper and mix well
Form small, bite size meatballs and cover them with breadcrumbs
Cover the pan with the olive oil and fry the meatballs In batches until nicely browned (they don’t need to be cooked through as they will cook in the soup)
Take the meatballs out and set aside on the paper towel
Add tomato, pepper, onion and garlic to the food processor and pulse couple of times. We want to get a paste of a salsa consistency (or you can use a store bought salsa)
Processed vegetables return to the pan that we used to fry the meatballs. Turn the heat to medium low and fry for 5-6 minutes to cool out the rawness from the vegetables
Transfer the mixture to a larger pot where we’re going to cook the soup. Add salt and pepper to taste.
Add the meatballs, corn, black beans, tomato sauce, salt and pepper to taste and mix well
Add 2 cups of water and bring the whole thing to a boil
Once the soup starts boiling lower the heat and cook for 10-15 minutes. Check for the salt!
Sprinkle with cilantro and serve with some crashed tortilla chips and a dollop of sour cream
Thanks for reading 🙂 And if you read it please take a minute to leave a comment under this post! It means a lot!!! I would love to hear from you 🙂