TintiTypes

Cynthia's Tortilla and Meatball Soup

SOPA DE TORTILLA Y ALBONDIGAS 

Note: This is a wonderfully hearty soup. It is a one dish meal. A real treat anytime, but especially on a cool evening. One of the joys of soup is that they are not an exact science, so feel free to experiment and add more or less of any of the ingredients listed. Remember, you are the cook and it is your kitchen.

Yield: 6 to 8 servings

INGREDIENTS

1 large onion – diced
1 medium sized zucchini – sliced into 1/8 inch pieces and quartered (large dice)
3 carrots – large dice
5 TBS. extra virgin olive oil
4 to 5 cups beef broth (3 cans)
2 cups water
1 bunch cilantro – some for cooking with the soup and some to put over soup when serving
Juice from 2 or 3 limes – depending on the size
Zest from one lime
1 package frozen Armour Original Meat Balls
1 ½ cups frozen or fresh corn kernels
1 – 15 oz. can diced tomatoes – may use fire roasted diced tomatoes too
1 – 15 oz. can tomato sauce
Salt & pepper to taste
½ tsp. oregano
20 corn tortillas cut into ½ inch slices
1 ½ cups canola or vegetable oil
1 cup shredded cheddar cheese – I like the white cheddar
 

PREPARATION

In large (5 quart) pot or Dutch oven heat the olive oil, add the onions, sauté for one to two minutes, add the carrots, sauté for another couple of minutes.
Add the zucchini and sauté for another 5 minutes.
Add the lime zest, ½ of the lime juice, diced tomatoes, tomato sauce, beef broth, water, oregano, ½ of the cilantro, salt and pepper (remember that it is always better to add less salt and pepper at first since you can adjust the seasoning afterwards).
Cook for about 15 minutes.
Add the meatballs and the frozen corn kernels. Cook for another 10 to 15 minutes.
Right before serving add the other half of the lime juice.
Taste before serving to see if any of the seasonings need adjusting.

While the soup is cooking, in a heavy tall sauce pan, warm up the vegetable oil. Heat should be on medium, no hotter than that otherwise you will burn the tortilla chips. When oil is hot, fry tortilla chips in batches of no more than about eight strips at a time. Remove chips to a paper towel lined plate and salt them while they are still hot.

Ladle soup into bowls and add some cheese and a few broken up tortilla chips and cilantro on top. Serve the remainder of the cheese and chips on the side.

Enjoy

Cynthia's Taco Salad - a TintiTypes Recipe

This recipe is great as a meal, as a dish to take to a potluck, or for a summer party or picnic. It is easy, colorful, and tasty.

 

INGREDIENTS

1 to 1 ½ lb. ground sirloin or chuck
2 tbls. taco seasoning mix
1/2 tsp. cumin
salt & fresh ground pepper - to taste

3 tomatoes – coarsely diced (in winter use Roma tomatoes)
1 onion (red onion would be great too) – diced
1 cup shredded cheddar or Colby jack cheese
1 head of iceberg lettuce or romaine lettuce – or combination of both
¼ to ½ cup salsa - mild or hot, depending on your preference
1 small bottle of French dressing – (about one cup)
¼ cup chili sauce 
2 cans red kidney beans (15 oz cans)– drained and rinsed

1 package Frito chips
jalapeno peppers or pepper flakes - optional

 

PREPARATION

Saute the onion until tender.  Take out of pan.  Brown meat.  Add the salt, pepper, cumin and taco seasoning. 

Add the onions, diced tomatoes, salsa, French dressing, chili sauce, and beans. Let cool.   

Refrigerate for at least one to two hours.  It may also be made the day ahead and refrigerated.

If you are serving this for a large crowd you can mix all the above together and put in the frito chips at the last minute. 

I like to layer the salad if I am serving it individually.  It makes for a nicer presentation and also you can save the meat mixture to have for the following day.   To do this,  put lettuce on plate, then spoon some of the meat mixture on top of the lettuce, put cheese on top of this and then sprinkle some of the frito chips on top of it all. 

Note: If you like heat, serve jalapenos or pepper flakes on the side, or mix in with the rest of the ingredients.