Albondigas Soup

This soup uses the Mini Bacon Meatballs found in the last recipe if you are following along chronologically.  This looks like a hearty fall/winter dinner but I eat soup year round and frankly it's supposed to be cool and damp this weekend.  I might get the chance to make it.

1 C. diced onion
2 tbsp. olive oil
4 cloves garlic, minced
2 tsp. chili powder
2 C. low sodium beef broth
2 C. water
2 corn tortillas, chopped
1 C. halved grape tomatoes
1 1/2 C. fresh or frozen corn kernels
2 C. sliced button mushrooms
1 recipe Mini Bacon Meatballs
Salt, black pepper and lime juice to taste
2 tbsp. torn fresh cilantro
Sour cream

Saute onion in oil in a large pot over medium heat until softened, about 5 minutes.  Add garlic and chili powder, cook 1 minute.

Add broth, water, tortillas and 1/2 C. tomatoes.  Simmer soup 5 minutes.

Puree soup in a blender and return to pot.  Skim off any tomato skins and add remaining tomatoes, corn, mushrooms, and meatballs.  Simmer soup over medium low heat for 5 minutes.  Season with salt, pepper, and lime juice before serving.

Ladle soup into bowls and garnish each serving with  cilantro and sour cream.

Makes about 7 1/2 cups (4ish servings)

Per 1 3/4 C. serving--> 368 calories, 18g. fat, 85mg. cholesterol, 479mg. sodium, 33g. carbs, 4g. fiber, 22g. protein