Description
This hearty Mexican Meatball Soup combines tender, flavorful meatballs with a rich broth, fire-roasted tomatoes, and a variety of fresh vegetables. Enhanced with classic Mexican spices like cumin, chili powder, and oregano, this comforting soup is perfect for a family meal, offering warmth and robust flavors in every bite.
Ingredients
Scale
Meatballs
- 1 pound extra lean ground beef
- â…“ cup uncooked white rice
- 1 egg
- ½ cup diced yellow onion
- 3 cloves garlic, minced
- 2 tablespoons chopped cilantro
- 2 teaspoons chopped parsley
- ½ teaspoon dried oregano
- ¾ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Sautéed Vegetables and Soup Base
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 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
- ½ teaspoon paprika
- 1 ½ cups diced potatoes (1-inch bite size)
- ½ cup uncooked white rice
- 2 (15.9 ounce) cans fire-roasted diced tomatoes
- 1 can green chilis
- 6 cups beef broth
- 1 zucchini, chopped
Instructions
- Make Meatballs: In a large mixing bowl, combine the ground beef, ⅓ cup uncooked rice, egg, diced onion, minced garlic, chopped cilantro, chopped parsley, dried oregano, ground cumin, chili powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 1 ½ inch meatballs and set them aside on a plate.
- Sauté Vegetables: Heat the olive oil in a 6-quart or larger pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5-7 minutes.
- Add Spices and Garlic: Add the minced garlic, chili powder, dried oregano, and paprika to the sautéed vegetables. Stir and cook for about 30 seconds to release the flavors of the spices and garlic.
- Add Remaining Ingredients: Stir in the diced potatoes and the remaining ½ cup uncooked rice. Then add the fire-roasted diced tomatoes, canned green chilis, and beef broth to the pot, stirring to combine all ingredients well.
- Simmer Meatballs: Carefully add the prepared meatballs into the soup. Bring the mixture to a simmer and cook for 15 to 20 minutes, or until the meatballs are fully cooked through and tender.
- Add Zucchini and Finish Cooking: Add the chopped zucchini to the pot. Return the soup to a simmer and cook until the rice and all vegetables are tender, approximately 10 more minutes.
- Serve: Ladle the soup into bowls and serve hot with your preferred toppings such as fresh cilantro, lime wedges, or avocado slices.
Notes
- For a spicier soup, add diced jalapeños along with the green chilis.
- Extra lean ground beef keeps the soup lower in fat, but you can use ground turkey for a leaner option.
- Make sure to simmer the meatballs gently to avoid breaking them apart.
- If you prefer a thicker soup, reduce the broth by simmering uncovered before adding the meatballs.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
