This is one of my favorite soups - any time of the year! It is a lot of prep but well worth the effort! It is a very healthy soup too as it is full of yummy vegetables and we all know that chicken broth is good for what ails us! Serve it with a dollop of Colby/Monterrey Jack, colorful tortilla strips, and a mint leaf on top! Mama Mia! Please give it a try and I think you will fall in love with it just as we all have!
1MIX FIRST SET OF INGREDIENTS ABOVE THE "SOUP" LIST. (AS PREPPING INGREDIENTS USED IN BOTH MEATBALLS AND THE SOUP, I DO BOTH AT SAME TIME, I.E. MINCED SOME CARROT FOR THE MEATBALLS WHILE SLICING OTHER FOR THE SOUP.)
2MEATBALLS MAY BE BROWNED IN LITTLE OLIVE OIL OR BAKED IN THE OVEN AT 400 DEGREES UNTIL DONE. (I MAKE DOUBLE AND FREEZE 2ND BATCH FOR THE NEXT TIME.) SET ASIDE.
3POUR CHICKEN BROTH, ROTEL & TOMATOES INTO LARGE SOUP PAN AND BRING TO A BOIL. BEGIN ADDING VEGETABLES AND KEEP SOUP SIMMERING.
4ADD MEATBALLS AND SQUEEZE THE LIME JUICE INTO THE SOUP. ADD SALT AND PEPPER TO TASTE. SIMMER FOR 30 TO 45 MINUTES.
5SERVE IN BOWLS WITH TOPPING OF COLBY/MONTERREY JACK AND/OR DOLLOP OF SOUR CREAM WITH TORTILLA CHIPS ON THE SIDE! ENJOY!!!!