Mexican Tomato Soup

A dash of chili powder gives this tomato, meatball and pasta soup just a hint of spiciness.

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  • Makes: 6 servings
  • Makes: 6 1/2 cups
  • Prep: 25 mins
  • Cook: 30 mins

Mexican Tomato Soup

Directions

  1. Combine beef, water, salt, and pepper; mix thoroughly and form into small balls. Dip in flour. Brown in small amount of fat.* Add remaining ingredients. Simmer 30 to 35 minutes. Season to taste.**

From the Test Kitchen

*Tip:

After testing, we suggest using a 4- to 6-quart Dutch oven and browning the meatballs in 1 1/2 teaspoons olive oil. Before you add the remaining ingredients, remove the meatballs and drain off fat, reserving 1 tablespoon drippings in the dutch oven. Cook the onion and celery in the reserved drippings until tender, then return meatballs to the Dutch oven.

**Tip:

If desired, serve with grated Parmesan cheese.

Winner Info:

Leona Laabs Plymouth, WI March 1945 Soup

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Nutrition Facts (Mexican Tomato Soup)

  • Per serving:
  • 261 kcal ,
  • 15 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 54 mg chol. ,
  • 896 mg sodium ,
  • 16 g carb. ,
  • 2 g fiber ,
  • 7 g sugar ,
  • 16 g pro.
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