Tortilla Taco Meatball Soup |
| Name: |
Patricia Lewis |
| Base: |
Shaw Air Force Base |
| Recipe: |
1 package Taco Seasoning Mix
4-6 Soft Tortillas
1 lb. ground beef
1 carton Lower Sodium Chicken Broth
2 cans diced tomatoes
1 can white or navy beans drained
1 can light or dark red kydney beans drained
1/2 cup onion
1/2 cup greeen peppers chopped
1/2 teaspoon salt
1/2 black pepper
Mix meatballs with salt and pepper, roll into golf ball size meatballs.
Combine chicken broth, canned tomatoes, and beans in a large saucepan. Bring to a boil and add taco seasoning mix. Stir well. Spoon meatballs into soup mixture, adding onions and green peppers slowly to mixture. Turn heat to medium and add shredded tortillas. (I cut mine to ribbbon size). Stir well. Cook for 15 minutes. Serve with a slice of avacado and a dollop of sour cream.
Good with a side salad and warm rolls. |
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