Mexican Style Tortilla Ball Soup RECIPE Sopa de Bolitas de Tortilla

I am sure this beautiful rich and creamy-cheesy soup with tortilla balls came about by some CLEVER frugal cook, trying to use up leftover tortillas.
It is fantastic

Makes 4-6 servings

7 x6 inch corn tortillas
1/4 cup milk ( nut milk is fine)


1 cup minced onion or 1/2 cup minced cilantro
2 cloves garlic smashed and minced
1 large egg beaten
1/2 tsp crushed dried oregano
1/4 cup shredded sharp cheese ( Cheddar, Monterey Jack)
1/2 tsp salt
1/4 tsp ground black pepper

oil for frying

4 cups good vegetable stock
2 cups grated melting cheese (Mozzarella, Cheddar, Monterey Jack, Cheshire)
1/2 cup plain yogurt OR pouring cream
2 tbsp tomato paste

minced cilantro for garnish

Tear the tortillas and place in a bowl  & cover with the milk ..allow to soak for 6-8 mins or until softened.
Place the milk mix in a blender and add the onions, garlic, egg & herbs, blend until smooth, thick paste.
Pour into a medium bowl and add the shredded cheese, salt and pepper.
Using a tablespoon shape into 18 x 1 inch balls.
Fry in hot oil, 1/2 inch deep for 2-3 mins until golden brown on all sides.
Drain on wire rack or kitchen paper.

In a sauce pan, heat 2 1/2 cups stock and add the yogurt/cream, to heat through.
Mix the remaining stock with the tomato paste to a smooth liquid and gently add to the creamy stock. Blend well then remove from heat.
Gently fold in the grated cheese.
Check seasoning adding salt & pepper as needed.
Sprinkle with chopped cilantro, add the tortilla balls.  Serve in warmed bowls with wedges or lemon/limes