Mexican Noodle Soup w/ Meatballs - Innit

Ingredients

4 Servings

Meat & Seafood

  • Premade Store Purchased Meatballs 8

Canned/Bottled Goods

  • Vegetable Stock 4 cups

  • Canned Crushed Tomatoes 1/2 lb

Produce

  • Red Bell Pepper 1

  • Cilantro 4 sprigs

  • Limes 2

  • Garlic Clove 4 cloves

  • Yellow Onion 1

Spices

  • Kosher Salt 1 pinch

  • Ground Cumin 2 Tbsp

  • Chili Powder 2 Tbsp

  • Dried Oregano 2 Tbsp

Dry Goods

  • Egg Noodles 2 1/2 cups

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Preparation

  1. Prepare Vegetables

    Prepare ingredients.

    • 1/2, diced Yellow Onion
    • 1, diced Red Bell Pepper
    • 4 cloves, chopped Garlic Clove
    • 1, halved Lime
  2. Build The Soup

    In medium pot, sauté the onion, oregano, cumin, chili, garlic & bell pepper in oil over medium heat for 2 minutes. Add the stock & tomatoes. Simmer for 8 minutes. Season with lime juice & salt according to taste.

    • 2 Tbsp Extra Virgin Olive Oil
    • 2 Tbsp Dried Oregano
    • 2 Tbsp Ground Cumin
    • 2 Tbsp Chili Powder
    • 4 cups Vegetable Stock
    • 1/2 lb Canned Crushed Tomatoes
    • 1 pinch Kosher Salt
  3. Add Egg Noodles

    Add noodles to soup, stir. Let simmer for 6 minutes or until tender.

    • 2 1/2 cups, dry Egg Noodles
  4. Add Meatballs

    Add meatballs to the soup and heat through.

    • 8, fresh or frozen, small Premade Store Purchased Meatballs
  5. Serve

    Prepare lime and cilantro. Ladle soup into bowls, garnish with cilantro & a lime wedge.

    • 1, quartered Lime
    • 4 sprigs, leaves picked Cilantro

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 490 kcal  
Total Fat 24.0 g 31%
Total Saturated Fat 7.0 g 34%
Unsaturated Fat 17 g  
Low Cholesterol 65 mg 22%
Sodium 1000 mg 45%
Total Carbohydrate 49 g 18%
Fiber Total Dietary 8 g 29%
Sugars Total 13 g  
Good Source: Protein 21 g 43%
Excellent Source: Vitamin C 68 mg 80%
Calcium Ca 178 mg 15%
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By Innit Culinary Team