You are here: Home » Recipes » Tortilla Meatball Soup Tortilla Meatball Soup Recipe by Serena Ball, RD Yield 4 servings Prep Cook 30 minutes A soup brimming with veggies, lean meat, whole grain corn and low-fat dairy. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1 teaspoon canola oil1 medium onion, chopped (about 1 cup)1 tablespoon ground cumin1 (14-ounce can) reduced-sodium beef broth2 cups water8 ounces lean ground beef, pinched into teaspoon-sized free-form meatballs1 (15-ounce) can pinto beans, drained, rinsed1 (14-ounce) can diced no-salt-added tomatoes, undrained1 cup frozen corn2 tablespoons fresh lime juice Toppings:1/4 cup chopped fresh cilantro3/4 cup (3 ounces) reduced-fat Cheddar cheese6 ounces nonfat plain yogurt1 jalapeno pepper, seeded and chopped Tortilla chips or homemade baked tortilla strips (optional) Instructions Heat oil in large stockpot over medium heat. Add onion; cook until onion is tender, stirring occasionally, 3 to 5 minutes Add cumin; cook and stir 1 minute. Pour in beef broth and water; increase heat to high. While water comes to a boil, pinch ground beef into teaspoon-sized free-formed meatballs and place on a plate. When soup is boiling, slide in meatballs. Stir well, and simmer until meat is cooked through, 3 to 4 minutes. Stir in beans, tomatoes and corn; cook until heated through. Stir in lime juice and serve with toppings. For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes.