Dinner
Sausage Meatball Soup
Short-cut sausage meatballs are paired with pantry basics and Mexican-inspired flavours, making this a weeknight winner. Use any sausage you like, but hot Italian or fresh chorizo varieties give this hearty soup a perfect hint of heat.
Updated
Ingredients
- 500 g fresh sausage (such a hot Italian or fresh chorizo)
- 2 Tbsp canola oil (30 mL)
- 1 green pepper, diced
- 1 red pepper, diced
- 1 onion, diced
- 2 tsp cocoa powder (10 mL)
- 1 tsp garlic powder (5 mL)
- 1 tsp dried oregano leaves (5 mL)
- 4 cups low-sodium chicken broth (1 L)
- 1 can black beans, drained and rinsed (540 mL)
- 1 cup salsa (250 mL)
- 1 cup frozen corn (250mL)
Directions
- Prepare little meatballs with fresh sausage by squeezing sausage meat out of casing, pinching it off in 1-inch (2.5 cm) pieces onto a sheet pan and set aside.
- Heat canola oil in a large pot over medium heat. Add peppers and onion and cook for 8 minutes, until vegetables are soft.
- Sprinkle cocoa powder, garlic powder, and oregano over vegetables and stir to combine. Pour in broth and bring to a simmer.
- Gently add sausage meatballs to broth and continue to simmer for 5 minutes.
- Add black beans, salsa, and frozen corn. Simmer for an additional 15 minutes, until meatballs are cooked through.
- Serve and garnish as desired.
Nutritional Analysis
| Calories | 482 |
|---|---|
| Total Fat | 24 g |
| Saturated Fat | 6.2 g |
| Cholesterol | 50 mg |
| Sodium | 1764 mg |
| Carbohydrates | 42.8 g |
| Fiber | 9.1 g |
| Sugar | 8.8 g |
| Protein | 28 g |
| Potassium | 1104 mg |
