Tex-Mex Meatball Soup Kit

Ingredients

• 1 medium Onion (diced)
• 1 large Red Bell Pepper (diced)
• 1 large Poblano Pepper (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Chili Powder (regular chili powder)
• 2 tablespoons Ancho Chili Powder (smoky flavor)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Adobo Sauce (from canned chipotle peppers)
• 1 can (14.5 oz) Diced Tomatoes with Green Chilies (drained lightly)
• 1 can (4 oz) Chopped Green Chilies (drained)
• 6 cups Low‑Sodium Chicken Broth (store‑bought or homemade)
• 1 pound Frozen Meatballs (store‑bought, keep frozen until added)
• 2 tablespoons Lime Juice (freshly squeezed)
• 8 ounces Didini Pasta (or small alphabet pasta) (pre‑cooked al dente, keep refrigerated)
• 1 cup Sour Cream (for serving)
• 1 cup Cotija Cheese (crumbly, for topping)
• 0.5 cup Cilantro (chopped, stems wrapped in damp paper towel)
• 1 whole Lime Wedge (cut into wedges for serving)

Instructions

1. Prep Vegetables

   Dice the onion, red bell pepper, and poblano pepper into ½‑inch pieces. Mince the garlic cloves.

   Time: PT10M

2. Sauté Aromatics

   Heat 2 tbsp oil in the large pot over medium heat. Add the diced onion, red bell pepper, and poblano pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook 1 more minute.

   Time: PT5M

   Temperature: medium heat

3. Add Spices

   Stir in the regular chili powder, ancho chili powder, salt, black pepper, and adobo sauce. Cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: medium heat

4. Add Tomatoes and Chilies

   Add the canned diced tomatoes with green chilies and the drained chopped green chilies. Mix well and cook for 2 minutes.

   Time: PT2M

   Temperature: medium heat

5. Add Broth and Bring to Boil

   Pour in the low‑sodium chicken broth, stir, and increase heat to bring the soup to a rolling boil.

   Time: PT5M

   Temperature: high heat

6. Add Frozen Meatballs

   Add the entire bag of frozen meatballs directly into the boiling soup. Reduce heat to a gentle simmer and cook for 10 minutes, allowing the meatballs to heat through and release flavor.

   Time: PT10M

   Temperature: simmer

7. Finish with Lime Juice

   Stir in the fresh lime juice, taste, and adjust seasoning if needed. Remove from heat.

   Time: PT1M

8. Cool for Storage (Optional)

   Allow the soup to cool to room temperature (about 15 minutes) before transferring to airtight containers for refrigeration or freezing.

   Time: PT15M

9. Assemble Soup Kit

   Portion the pre‑cooked Didini pasta, sour cream, cotija cheese, chopped cilantro, and a lime wedge into individual storage bags or containers. Label and refrigerate.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

20g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Onion: shallot
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Poblano Pepper: anaheim pepper
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Chili Powder: cajun seasoning
• Instead of Ancho Chili Powder: chipotle powder (1 tbsp)
• Instead of Adobo Sauce: chipotle in adobo (1 tbsp)
• Instead of Diced Tomatoes with Green Chilies: fresh diced tomatoes with jalapeños
• Instead of Chopped Green Chilies: fresh chopped jalapeños (2 tbsp)
• Instead of Low‑Sodium Chicken Broth: vegetable broth, turkey broth
• Instead of Frozen Meatballs: ground beef meatballs (fresh)
• Instead of Lime Juice: bottled lime juice (1 tbsp)
• Instead of Didini Pasta (or small alphabet pasta): orzo, small shells
• Instead of Sour Cream: Greek yogurt
• Instead of Cotija Cheese: feta, parmesan
• Instead of Cilantro: parsley

Equipment Needed

• Large Soup Pot (6‑qt)
• Cutting Board
• Chef’s Knife
• Wooden Spoon or Ladle
• Measuring Cups and Spoons
• Citrus Juicer (optional) (optional)
• Storage Bags or Containers (for kit)
• Colander (for draining pasta) (optional)

Critical Steps — Do Not Skip

• Sauté the vegetables until softened to develop flavor
• Simmer the frozen meatballs long enough to heat through
• Add lime juice at the very end for bright acidity

Chef Tips from the Video

• Use low‑sodium broth so you can control the salt level
• Freshly squeezed lime juice gives a brighter flavor than bottled
• For extra smoky depth, add a dash of smoked paprika with the chili powders

Troubleshooting

Storage

Refrigerator: Soup up to 3 days; toppings up to 5 days in separate containers

Freezer: Soup freezes well for up to 2 months; do not freeze sour cream or cheese toppings

Room temperature: Do not store soup at room temperature for more than 2 hours

Make-Ahead Tips

• Store soup and toppings separately; reheat soup on the stove until steaming hot before adding toppings
• If freezing, thaw overnight in the refrigerator before reheating
• Pre‑cook pasta al dente so it retains texture after reheating