Nov 12, 2006
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
- Soak the tortilla shreds in 1/4 cup of milk for 5 minutes or until it is softened.
- Puree in a food processor with the onion, garlic, and the egg.
- Combine with the cheese and season with salt and pepper. Shape into 1" balls.
- Pan-fry the balls in hot canola oil until golden.
- In a large sauce pan, comvine the stock with 1/4 cup of milk and the cream. Heat through.
- Stir in the tomato paste. Season to taste.
- Add the hot tortilla balls.
- Serve.
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