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Mexican Meatball Soup Recipe

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  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-inspired

Description

This Mexican Meatball Soup is a hearty and flavorful dish thatโ€™s perfect for a cozy meal. Itโ€™s packed with tender meatballs, vegetables, and rice in a rich and spicy broth.


Ingredients

Units Scale

Meatball Ingredients:

  • 1 pound ground beef (extra lean)
  • 1/3 cup white rice, uncooked
  • 1 egg
  • 1/2 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons cilantro, chopped
  • 2 teaspoons parsley, chopped
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Soup Ingredients:

  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, diced
  • 1 cup diced carrots (about 2 carrots)
  • 1 cup diced celery (about 2 celery ribs)
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 cups potatoes, diced 1-inch bite size
  • 1/2 cup white rice, uncooked
  • 2 (15.9 ounce) cans fire-roasted diced tomatoes
  • 1 can green chilis
  • 6 cups beef broth
  • 1 zucchini, chopped

Instructions

  1. Make Meatballs: Combine all the meatball ingredients, roll into 1 ยฝ inch balls, and set aside.
  2. Sautรฉ Vegetables: Heat oil in a 6-quart or larger pot over medium heat. Add onions, carrots, and celery. Sautรฉ until softened.
  3. Add Spices: Add garlic, chili powder, oregano, and paprika, and stir together, cooking for 30 seconds or so.
  4. Add Other Ingredients: Stir in the potatoes and rice. Add diced tomatoes, green chilis, and beef broth, and stir together.
  5. Simmer Meatballs: Carefully add the meatballs and bring to a simmer. Simmer for about 15 to 20 minutes until the meatballs are cooked through.
  6. Add Zucchini: Add zucchini and bring back to a simmer until rice and vegetables are all tender.
  7. Serve: Serve with preferred toppings.

Notes

  • Make Ahead: Prepare the meatball mixture, roll them into balls, and store them covered in the refrigerator for up to 24 hours. When youโ€™re ready to cook, follow the steps for the soup.
  • Storage: Store soup in an airtight container in the refrigerator for up to 3 days.
  • Toppings: Some popular toppings for this soup include shredded cheese, sour cream, avocado, and chopped cilantro.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 350kcal
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 1g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 50mg