Description
This Mexican Meatball Soup recipe is a hearty and flavorful dish that’s perfect for a comforting meal. Tender meatballs, fresh vegetables, and Mexican spices come together in a savory broth that will warm you up from the inside out.
Ingredients
Scale
Meatballs:
- 1 pound ground beef
- 1/4 cup uncooked white rice
- 1 large egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup:
- 1 tablespoon olive oil
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 2 medium carrots (sliced)
- 1 zucchini (sliced)
- 1 cup green beans (trimmed and chopped)
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- Fresh lime wedges and chopped cilantro for garnish (optional)
Instructions
- Prepare the meatballs: In a large bowl, combine the ground beef, uncooked rice, egg, cilantro, garlic powder, onion powder, cumin, salt, and pepper. Shape into small meatballs.
- Cook the soup: Heat olive oil in a pot, sauté onion, add garlic, tomatoes, broth, carrots, chili powder, and oregano. Boil, add meatballs, simmer covered for 20 minutes. Add zucchini and green beans, simmer for another 10–15 minutes.
- Season and serve: Adjust seasoning with salt and pepper. Serve hot with lime wedges and cilantro.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Add corn or potatoes for extra heartiness.
- This soup freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 80 mg
