Mexican Meatball Soup Recipe

This Mexican Meatball Soup is a hearty and satisfying meal that’s bursting with flavor! Tender meatballs, fluffy rice, and a medley of vegetables simmer in a rich and flavorful broth, creating a dish that’s perfect for chilly evenings or any time you crave a taste of Mexico.

Why You’ll Love This Recipe

• Flavorful: The combination of spices, vegetables, and tender meatballs creates a delicious and satisfying flavor profile.
• Hearty and filling: This soup is packed with protein, fiber, and healthy carbohydrates, making it a complete and satisfying meal.
• Easy to make: This recipe is simple to follow and comes together in about an hour.
• Versatile: You can easily customize it with your favorite toppings, such as avocado, sour cream, or shredded cheese.

this Recipe

Ingredients for Mexican Meatball Soup

This recipe uses fresh, wholesome ingredients to create a flavorful and satisfying soup. Here’s what you’ll need:

For the Meatballs:

• Ground Beef: Use extra lean ground beef for a healthier option.
• White Rice: Adds a bit of texture and helps bind the meatballs.
• Egg: Helps hold the meatballs together.
• Yellow Onion, Garlic, Cilantro: Aromatic ingredients that add flavor to the meatballs.
• Parsley, Oregano, Cumin, Chili Powder: A blend of spices that create a warm and inviting flavor.
• Salt and Pepper: Enhance the overall taste.

For the Soup:

• Olive Oil: For sautéing the vegetables.
• Yellow Onion, Carrots, Celery: Aromatic vegetables that form the flavor base of the soup.
• Garlic: Adds a pungent flavor.
• Chili Powder, Oregano, Paprika: Spices that add depth and warmth to the broth.
• Potatoes: Adds heartiness and a creamy texture.
• White Rice: Adds a bit of texture and helps thicken the soup slightly.
• Fire-Roasted Diced Tomatoes: Adds a smoky sweetness and a touch of acidity.
• Green Chilies: Adds a mild chili flavor.
• Beef Broth: Forms the base of the flavorful broth.
• Zucchini: Adds a tender texture and a mild sweetness.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Mexican Meatball Soup

Step 1: Prepare the Meatballs

Combine all the meatball ingredients in a bowl and mix well. Shape the mixture into 1½ inch meatballs and set aside.

Step 2: Sauté the Vegetables

Heat the olive oil in a large pot (6 quarts or larger) over medium heat. Add the onions, carrots, and celery and sauté until softened. Add the garlic, chili powder, oregano, and paprika. Stir together and cook for about 30 seconds.

Step 3: Add the Remaining Ingredients

Stir in the potatoes and rice. Add the diced tomatoes, green chilies, and beef broth. Stir to combine.

Step 4: Simmer the Meatballs

Carefully add the meatballs to the pot. Bring the soup to a simmer and cook for 15-20 minutes, or until the meatballs are cooked through.

Step 5: Add the Zucchini

Add the chopped zucchini to the soup and bring back to a simmer. Cook until the rice and vegetables are tender.

Step 6: Serve and Enjoy!

Serve the Mexican Meatball Soup hot with your preferred toppings, such as avocado, sour cream, shredded cheese, or chopped cilantro.

Tips for Making the Recipe

• Make ahead: Prepare the meatball mixture and shape them into balls up to 24 hours in advance. Store them covered in the refrigerator until ready to use.
• Spice level: Adjust the amount of chili powder to your liking.
• Vegetable variations: Feel free to add other vegetables, such as corn, bell peppers, or spinach.

How to Serve Mexican Meatball Soup

• Hearty meal: Serve this soup as a complete and satisfying meal on a chilly day.
• Side dish: Pair it with a crusty bread or a side salad.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the soup gently on the stovetop or in the microwave until heated through.

FAQs

Can I use a different type of ground meat?
Yes, you can use ground turkey, chicken, or pork instead of ground beef.

Can I make this soup in a slow cooker?
Yes, you can! Simply brown the meatballs on the stovetop, then transfer them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the meatballs are cooked through and the vegetables are tender.

My soup is too thick, what should I do?
If your soup is too thick, you can thin it out with a bit more broth or water.

Can I freeze this soup?
Yes, you can freeze this soup. Allow it to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

There you have it! A simple and delicious recipe for Mexican Meatball Soup. I hope you enjoy it!

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