MEXICAN MEATBALL SOUP

MEXICAN MEATBALL SOUP


1 pound ground beef
2 scallions, chopped
1 cup tortilla chips, crushed, plus more for serving
¼ cup chopped fresh cilantro, plus sprigs for serving
½ teaspoon ground cinnamon
kosher salt and black pepper
3 cups mild jarred salsa (about 1-1/2 jars, each 16-oz.)
1 avocado, cut into pieces


Heat broiler. In a bowl, combine the beef, scallions, cumin, 1/2-teaspoon salt, and ¼ teaspoon pepper. Shape the mixture into 1-inch balls (about 24) and place on a broilerproof-baking sheet, Broil until beginning to brown, 5-6 minutes.

Meanwhile, in a blender, puree the salsa with 1-cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil. Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.

Serve the soup with the avocado, cilantro sprigs, and tortilla chips, if desired.

TIP the soup (including the meatballs) can be made and refrigerated up to 2 days in advance.


Yield: 4 servings.