Tortilla Soup
Seven 6 inch corn tortillas
1/4 cup milk
1/4 cup chopped onion
1 egg
1/4 tsp dried marjoram, crushed
1/4 cup shredded cheddar cheese
Cooking oil for shallow frying
1/2 cup chopped onion
|
|
1 large carrot, finely chopped
1 clove garlic, minced
2 Tbsp. margarine or butter
3 cups chicken broth
1 cup tomato juice
1/4 tsp dried marjoram, crushed
|
|
Soak tortillas in milk until softened. Process half the tortillas with milk in blender container until
smooth. Add remaining tortillas, 1/4 cup onion, egg and 1/4 tsp. marjoram. Cover; blend until smooth.
Combine tortilla mixture and cheese. Shape into balls, using about 1 Tbsp. mixture for each. In skillet
heat 1/2 inch of cooking oil. Fry balls in hot oil 1 1/2 minutes or until brown, turning once. Drain on
paper towels.In large saucepan cook 1/2 cup onion, carrot and garlic in margarine until tender. Add broth,
tomato juice and 1/4 tsp. marjoram. Bring to boil. Simmer, covered, 10 minutes. Add tortilla balls to
soup, simmer an additional 5 mins. Serve.
|
|