Tortilla Ball Soup

  • 7 6" corn tortillas, torn into small bits
  • 1/2 cup milk
  • 1/4 cup light cream
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 1 egg
  • 1/2 cup cheddar cheese, shredded
  • salt
  • cracked pepper
  • canola oil
  • 3 cups chicken stock
  • 2 tbsp tomato paste
  1. Soak the tortilla shreds in 1/4 cup of milk for 5 minutes or until it is softened.
  2. Puree in a food processor with the onion, garlic, and the egg.
  3. Combine with the cheese and season with salt and pepper.  Shape into 1" balls.
  4. Pan-fry the balls in hot canola oil until golden.
  5. In a large sauce pan, comvine the stock with 1/4 cup of milk and the cream.  Heat through.
  6. Stir in the tomato paste.  Season to taste.
  7. Add the hot tortilla balls.
  8. Serve.

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