Rancho Meatball Tortilla Soup
Ingredients
- ¾ lb ground beef
- ¼ cup crushed tortilla chips
- 1 egg yolk, lightly beaten
- 1 (1-oz) envelope rancho taco seasoning mix, divided
- 3 cups low-sodium chicken broth
- 1 (8-ounce) can tomato sauce
- 1 cup frozen yellow corn, thawed
- ¾ cup shredded Cheddar cheese, divided
Instructions
- Preheat oven to 400˚F. Stir together beef, crushed tortilla chips, egg yolk, and 1 Tbsp seasoning mix. Shape mixture into 1-inch meatballs. Place on a lightly greased rack over a rimmed baking sheet. Bake 15 minutes.
- Meanwhile, bring broth, tomato sauce, and remaining seasoning mix to a boil in a Dutch oven over medium-high heat. Reduce heat, and simmer 10 minutes.
- Add meatballs and corn; simmer 15 minutes. Gradually stir in ½ cup cheese.
- Divide soup among 2 bowls. Top soup with remaining cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
766
|
766
|
| Fat (g) | 42 | 42 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 50 | 50 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 1850 | 1850 |
Kid-Friendly Meal Plan
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