Mexican Tomato Soup with Cottage Cheese Balls
by Tarla Dalal
Added to 270 cookbooks
This recipe has been viewed 39691 times
That is Mexican! From red rajma, which is a characteristic ingredient of Mexican cuisine, to pungent garlic and crispy capsicum, the Mexican Tomato Soup with Cottage Cheese Balls features a variety of ingredients that team up well together. The addition of succulent cottage cheese balls and a garnish of grated cheese add to the heavenly flavour and texture of this soup, making it a treat beyond comparison.
- Combine the tomatoes and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Cool and blend in a mixer till smooth.
- Strain the mixture using a strianer and keep aside.
- Heat the oil in a deep non-stick pan,add the garlic and spring onion whites and greens and sauté on a medium flame for 2 minutes.
- Add the capsicum and sauté on a medium flame for 1 minute.
- Add the tomato mixture, sugar, rajma, chilli powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirirng occasionally. Keep aside.
- Combine all the ingredients in a deep bowl and mix well.
- Divdie the mixture into 12 equal portions and roll each portion into a ball.
- Heat the oil in a deep non-stick pan and deep-fry the balls till they turn golden brown in colour from both the sdies. Drain on an absorbent paper and keep aside.
- Just before serving, re heat the soup, add the cottage cheese balls, mix gently and cook on a medium flame for 2 minutes,while stirirng occasionally.
- Serve immediately garnsihed with cheese.
Nutrient values per serving
|Vitamin A||833.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||69.4 mg|
|Folic Acid||48.2 mcg|
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