South of the Border Soup

South of the Border Soup

"Cooking and creating new recipes is a favorite pastime of mine. As a matter of fact, this is an original recipe, which earned my first place in the Wisconsin Beef Cookoff some years ago. - Lynn Ireland, Lebanon, Wisconsin"
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50 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.


  • To make dry bread crumbs, arrange bread slices, on a baking sheet. Bake at 300 degrees F until completely dry and golden; cool. Place in a resealable plastic bag; crush with a rolling pin. Season with salt, pepper and dried herbs if desired. One slice of bread yields about 1/3 cup dry crumbs.

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Read all reviews 3
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The kids loved it. I used taco meat (leftovers), black beans, diced tomatoes, chopped green chilis. Not too spicy for the kids, but enough for me. As always, better to serve with sourcream an...

Soup was good. Added thai chili sauce which added more flavor

I should have made the meatballs smaller. My husband added hot sauce, but he adds it to almost everything.

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