Description
This Mexican Meatball Soup is a hearty and flavorful dish that’s perfect for a chilly evening. It features tender meatballs simmered in a rich and savory broth with a medley of vegetables and spices.
Ingredients
Units
Scale
Meatball Ingredients
- 1 pound ground beef (extra lean)
- 1/3 cup white rice
- 1 egg
- 1/2 cup yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons cilantro (chopped)
- 2 teaspoons parsley
- 1/2 teaspoon oregano
- 3/4 teaspoon 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
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1 1/2 cups potatoes (diced 1-inch bite size)
- 1/2 cup white rice
- 2 (15.9 ounce) cans fire-roasted diced tomatoes
- 1 can green chilis
- 6 cups beef broth
- 1 zucchini, chopped
Instructions
- Prepare Meatballs: Combine all meatball ingredients in a bowl and mix well. Roll into 1 ½ inch meatballs and set aside.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté until softened.
- Add Spices: Add garlic, chili powder, oregano, and paprika. Cook for 30 seconds, stirring constantly.
- Add Remaining Ingredients: Stir in potatoes, rice, diced tomatoes, green chilis, and beef broth. Bring to a simmer.
- Cook Meatballs: Carefully add meatballs to the simmering soup. Cook for 15-20 minutes, or until meatballs are cooked through.
- Add Zucchini: Add zucchini and simmer until rice and vegetables are tender.
- Serve: Serve hot with your preferred toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.
Notes
- Make Ahead: Prepare the meatball mixture and roll into balls up to 24 hours in advance. Store covered in the refrigerator.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- For a spicier soup, add more chili powder or a pinch of cayenne pepper.
- If you don’t have fire-roasted tomatoes, you can use regular diced tomatoes.
- To make this soup vegetarian, use a plant-based ground meat substitute and vegetable broth.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
