Mexican Meatball and Salsa Soup

Langkah-langkah

1. Preheat oven to 400°F.
2. In a medium bowl, combine the tortilla strips and oil; toss well to coat. Arrange in a single layer on a rimmed baking sheet; bake for 10 minutes, or until crisp and brown, stirring once. Set aside.
3. In a medium bowl, combine the ground beef, rice and next 5 ingredients; shape the mixture into 24 (1-inch) meatballs. Place on a broiler pan or rimmed baking sheet; bake at 400℉ for 10 minutes.
4. Place a Dutch oven coated with cooking spray over medium-high heat. Add the onion, celery, and carrot; sauté 4 minutes. Add the garlic and sauté for about 1 minute. Add the salsa, water and broth; bring to a boil. Add the rice and meatballs; cover, reduce heat, and simmer 20 minutes or until the rice is tender and the meatballs are done. Stir in the corn; cook 1 minute or until thoroughly heated. Add in more chicken broth if you feel like the soup needs more liquid.
5. Spoon into bowls; sprinkle with cheese and tortilla strips.