Mexican Meatball Soup Recipe

This Mexican Meatball Soup is a hearty and flavorful dish that’s perfect for a cozy weeknight meal. Tender meatballs simmered in a rich and savory broth with a medley of vegetables and spices, it’s a satisfying and comforting soup that’s sure to become a family favorite.

Ingredients

Here’s what you’ll need to create this delicious soup:

For the Meatballs:

• Ground beef: Extra lean for a healthier option.
• White rice: Adds texture and helps bind the meatballs.
• Egg: Helps bind the meatball ingredients together.
• Yellow onion: Diced, for flavor and texture.
• Garlic: Minced, for aromatic depth.
• Cilantro and parsley: Chopped, for fresh herb flavor.
• Oregano, cumin, and chili powder: A blend of spices that adds warmth and complexity to the meatballs.
• Salt and pepper: To taste.

For the Soup:

• Olive oil: For sautéing the vegetables.
• Yellow onion, carrots, and celery: Diced, for flavor, texture, and color.
• Garlic: Minced, for aromatic intensity.
• Chili powder, oregano, and paprika: A blend of spices that adds warmth and depth to the soup.
• Potatoes: Diced, for heartiness and texture.
• White rice: Adds body to the soup.
• Fire-roasted diced tomatoes: Adds a smoky sweetness and depth of flavor.
• Green chilies: Adds a touch of heat.
• Beef broth: Forms the base of the flavorful soup.
• Zucchini: Chopped, adds another layer of texture and nutrients.

How to Make Mexican Meatball Soup

Step 1: Prepare the Meatballs

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

Step 2: Sauté the Vegetables and Spices

Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery, and sauté until softened. Stir in the minced garlic, chili powder, oregano, and paprika, and cook for about 30 seconds until fragrant.

Step 3: Add the Remaining Ingredients and Simmer

Add the diced potatoes, rice, fire-roasted tomatoes, green chilies, and beef broth to the pot. Stir well and bring to a simmer. Carefully add the meatballs and simmer for 15-20 minutes, or until the meatballs are cooked through.

Step 4: Finish and Serve

Add the chopped zucchini and simmer until the rice and vegetables are tender. Serve hot with your favorite toppings, such as shredded cheese, avocado, sour cream, or tortilla chips.

How to Serve Mexican Meatball Soup

• Cozy Weeknight Meal: This Mexican Meatball Soup is perfect for a warm and satisfying weeknight dinner.
• Party Food: Serve it in small bowls or mugs for a fun and festive party appetizer.
• Lunchbox Friendly: Pack leftovers for a delicious and convenient lunch.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

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

Can I make this soup vegetarian?
Yes, you can use a plant-based meat substitute or omit the meatballs altogether and add more vegetables.

Can I freeze this soup?
Yes, you can freeze it for up to 3 months. Thaw completely before reheating.

How can I make this soup spicier?
Use a spicier chili powder or add a pinch of cayenne pepper or diced jalapeños to the soup.

There you have it! A hearty, flavorful, and easy-to-make recipe for Mexican Meatball Soup that’s perfect for any occasion. Enjoy!

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