Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Mexican Potato Meatball Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1799g | |
| Calories 680 | |
| Calories from Fat 16 | 2% |
| Total Fat 1.92g | 2% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1652mg | 69% |
| Potassium 4785mg | 137% |
| Total Carbs 153.55g | 41% |
| Dietary Fiber 27.7g | 92% |
| Sugars 29.94g | 20% |
| Protein 20.04g | 32% |
Ingredients Convert Measures
- 2 (10 1/2 ounce. each) cans beef consomme
- 1 (8 ounce.) can tomato sauce
- 2 c. water
- 4 med. potatoes (about 1 1/2 lbs.)
- Mexican meatballs (recipe below)
- 4 carrots, halved lengthwise and cut into 1 1/2 inch pcs
- 2 stalks celery, cut into 1 inch pcs
- 2 green onions, sliced
Directions
- In 4 qt kettle, combine consomme, tomato sauce and water. Cover, bring to a boil. Add in potatoes; simmer 10 min. Drop in prepared meatballs and carrots; cook 10 min longer.
- Add in celery; continue to simmer till vegetables are tender, 10-15 min. Skim fat if necessary. Serve in shallow soup bowls. Garnish with green onions. Makes 4 main dish servings.
