Taco ranch meatball soup
Even my pickiest eaters like this taco ranch meatball soup recipe. It's a simple, yet filling family dinner idea!
Ingredients
- 1-1/2 pound ground beef
- 1/2 cup crushed tortilla chips
- 1 egg beaten
- 2 tablespoons ranch seasoning
- 2 tablespoons taco seasoning
- 1 32-ounce carton chicken broth
- 1 15-ounce can crushed tomatoes
- 1 12-ounce bag frozen corn thawed
- 1 cup shredded cheddar cheese plus extra for topping if desired
Instructions
- Preheat the oven to 400-degrees (F).
- In a mixing bowl, combine the ground beef, crushed tortilla chips, beaten egg, 1 tablespoon of ranch seasoning and 1 tablespoon of taco seasoning.
- Form the meat mixture into 1-inch balls and place them on a rimmed baking sheet lined with non-stick aluminum foil or parchment paper.
- Bake the meatballs for 15 minutes.
- While the meatballs bake, put the chicken broth, tomatoes, 1 tablespoon of ranch seasoning and 1 tablespoon of taco seasoning into a pot over medium-high heat. Cover and cook for 10 to 15 minutes.
- Reduce the heat on the stove and add in the corn. Gradually add shredded cheese. Simmer, uncovered for 10 minutes.
- When the meatballs are finished, you can pat them dry and place them in the soup or move them to a plate covered with a paper towel to dry and serve separately. (One benefit of serving separately is it makes leftover meatballs easier to use for sandwiches!)
- Serve the soup with the meatballs and top with additional shredded cheese, if desired. Sour cream is also good with this soup. It pairs very well with cornbread.