Ingredients
Scale
- 1/2 to 3/4 of a recipe of Mexican porcupine meatballs – recipe here (use more or less meatballs, depending on how meaty you want your soup)
- 1 cup Fire Roasted Enchilada sauce – recipe here … or your favorite enchilada sauce)
- 3 cups chicken or beef broth (I used chicken broth)
- 8 oz. frozen spinach
For topping:
- Shredded Mexican blend of cheeses & fresh cilantro leaves or parsley
- Optional, for a little more “kick”: jalapenos, hot sauce or Sriracha
Instructions
- Set your meatballs in a saucepan or soup pot.
- Add the enchilada sauce and broth and cook over medium heat till hot and bubbly. Add the spinach and cook until the spinach is hot. If your enchilada sauce isn’t very spicy and you want your soup to have a bit more “kick”, add some jalapenos, hot sauce or Sriracha.
- Serve hot in bowls with shredded cheese and cilantro or parsley leaves for garnish. If the heat of the soup doesn’t melt the cheese, I’d recommend microwaving your bowl for a minute or so to get it good and melty 🙂