I wish I could claim full credit for something this easy and delicious, but the inspiration for this recipe came from Real Simple Magazine, April 2010. Our entire family found this soup to be more delicious than Taco Soup, which has long been one of our favorites.
1 pound ground sausage
1 cup tortilla chips, crushed (plus more for serving)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups mild salsa (about 1 1/2 16-ounce jars)
1 avocado, cut into pieces
tortilla chips
cilantro
Mexican crumbling/melting cheese
sour cream
Combine sausage, tortilla chips, cumin, salt, and pepper. Shape into 1-inch balls (about 24). These can be cooked on a broiler pan in the oven on broil for 5-6 minutes OR on a foil-lined baking pan in the toaster oven on 350 for about 10 minutes. I like to turn the meatballs once and bake them until they are nicely browned.
In a blender (or in the large saucepan with an immersion blender), puree the salsa and one cup water. In a large saucepan, add two cups water to salsa puree and bring to a boil. Add the cooked meatballs, reduce the heat, ad simmer until cooked through, 2 to 4 minutes.
Serve with avocado, cilantro, chips, cheese, and sour cream, if desired.
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