Name: Tex-Mex Meatball Soup
Prep time: 30 min
Total time: 1 h 50 min
Yield: 10 serving(s)
Ingredients: 1 1/2 lb. ground beef; 1 c. shredded Mexican cheese; 2 tbsp. freshly chopped cilantro, plus more for garnish; 1 cloves garlic, minced; 1 jalapeño, finely chopped; 1 large egg; 1 tsp. ground cumin; Kosher salt; Freshly ground black pepper; 1 tbsp. vegetable oil; 1 tbsp. extra-virgin olive oil; 1 medium onion, chopped; 1 red bell pepper, chopped; 4 cloves garlic, minced; 1 tbsp. chili powder; 2 tsp. dried oregano; 2 tsp. ground cumin; Kosher salt; Freshly ground black pepper; 1 1/2 c. fresh or frozen corn; 1 (28-oz.) can diced fire-roasted tomatoes; 4 c. low-sodium chicken broth; 1 bay leaf; Vegetable oil, for frying; 4 small corn tortillas, sliced into thin strips; Juice of 1 lime

Step 1Make meatballs: In a medium bowl, combine ground beef, cheese, cilantro, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.

Step 2In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.

Step 3Make soup: In a large pot over medium heat, heat olive oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic, chili powder, oregano, and cumin and cook until fragrant, about 1 minute more. Season with salt and pepper.

Step 4Add corn, tomatoes, chicken broth, and bay leaf and bring to a boil. Reduce to a simmer. Add meatballs and let cook until soup has reduced slightly, 15 to 20 minutes.

Step 5While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a 1/8" layer of vegetable oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2 to 3 minutes. Transfer to a paper towel–lined plate and immediately season with salt.

Step 6Remove bay leaf from soup and add lime juice. Ladle soup into bowls and top with tortilla strips, avocado, and cilantro.