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