Yep, it is officially soup season. Not that I don’t eat soup year round, anyway. I was so happy with with the Armenian Meatball Soup I made this past spring that when I saw Mexican Meatball Soup a month later on Foodbuzz, it got bookmarked! And here we are, four months later, finally getting around to make it.
It was sort of a combination of the Armenian Meatball Soup and a Chicken Tortilla Soup and it was really really good and really really filling.
Mexican Meatball Soup
20 oz of ground turkey
1 1/2 cup bulghur, soaked in 1 1/2 cup water
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp oregano
Mix all the ingredients well and form walnut size meatballs. Set aside.
1 large onion, chopped
1 large bell pepper, diced
4 medium black Hungarian peppers, seeded and diced
Heat 2-3Tbs of olive oil in the bottom of a heavy based soup pot. Sauté veggies until tender.
3-4 garlic cloves minced
1 tsp oregano
1 tsp ground cumin
1 tsp red chili flakes (or to taste)
1-2 Tbs chili powder
1 drained can of black beans
1 drained can of corn
1 can of diced tomatoes
1 cup of salsa
10 cups of chicken broth or stock
Once liquid is added, bring soup to a boil. Once you have a rolling boil, drop meatballs in, one at a time, and boil for 15 minutes or until cooked through. Reduce heat to a simmer for another 10 minutes.
Garnish with sour cream, sliced jalapeno, or tortilla chips.