Rating: 4 stars
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Just a bit of spicy chorizo sausage adds lots of flavor to the meatballs in this hearty Mexican soup. Dandelion greens, carrots and corn are colorful additions.

Carolyn Malcoun
Source: EatingWell Magazine, Soup Cookbook

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total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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  • Bring broth and water to a simmer in a Dutch oven over medium heat.

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  • Meanwhile, zest and juice 1 lime; reserve the juice. Break up chorizo in a large bowl. Mix in cornmeal, scallions, cilantro, egg, garlic, oregano, pepper and the lime zest. Add meat. Gently mix to combine (do not overmix). Using 1 tablespoon for each, make about 40 small meatballs.

  • Add greens, carrots and chipotle to taste to the simmering broth mixture, then add the meatballs. Simmer until the meatballs are cooked through and the vegetables are tender, 10 to 12 minutes. Stir in corn and cook until heated through, 1 to 2 minutes more. Stir in 2 tablespoons lime juice. Serve with lime wedges, if desired.

Tips

To make ahead: Prepare the meatballs (Step 2) and freeze airtight, uncooked, for up to 3 months. Defrost before proceeding with Step 3.

Nutrition Facts

390 calories; protein 31.3g; carbohydrates 24g; dietary fiber 4.4g; sugars 3.6g; fat 19.7g; saturated fat 7.2g; cholesterol 109.1mg; vitamin a iu 9458.5IU; vitamin c 28mg; folate 49mcg; calcium 153.8mg; iron 5.4mg; magnesium 74.3mg; potassium 958.1mg; sodium 441.4mg; thiamin 0.4mg.
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