Tortilla Meatball Soup

Tortilla Meatball Soup
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Cook: 30 minutes


1teaspoon canola oil
1medium onion, chopped (about 1 cup)
1tablespoon ground cumin
1 (14-ounce can) reduced-sodium beef broth
2cups water
8ounces lean ground beef, pinched into teaspoon-sized free-form meatballs
1 (15-ounce) can pinto beans, drained, rinsed
1 (14-ounce) can diced no-salt-added tomatoes, undrained
1cup frozen corn
2tablespoons fresh lime juice
1/4cup chopped fresh cilantro
3/4cup (3 ounces) reduced-fat Cheddar cheese
6ounces nonfat plain yogurt
1 jalapeno pepper, seeded and chopped
Tortilla chips or homemade baked tortilla strips (optional)


  1. 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.

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Nutritional Info *per serving

  • Calories 340
  • Fat 12g
  • Cholesterol 55mg
  • Sodium 440mg
  • Carbohydrate 33g
  • Fiber 8g
  • Protein 27g