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If you’re craving a comforting bowl of bold flavors wrapped in tender meatballs swimming in a rich, vibrant broth, you’ve got to try this Mexican Meatball Soup Recipe. This dish brings together the heartiness of perfectly spiced beef meatballs with the freshness of garden vegetables and the smoky, zesty notes of traditional Mexican spices. It’s the ideal soul-warming meal that feels like a big, flavorful hug in a bowl, perfect for family dinners or impressing friends on a cozy night in.
Ingredients You’ll Need
The beauty of this Mexican Meatball Soup Recipe is how simple yet thoughtfully chosen the ingredients are. Each one works to build layers of flavor, texture, and color—making this soup both delicious and inviting to the eye.
- 1 pound ground beef (extra lean): Provides a lean but juicy base for the meatballs ensuring they stay tender.
- â…“ cup white rice: Adds a subtle creaminess inside the meatballs and helps bind them together.
- 1 egg: Acts as a natural binder holding the meatball mixture perfectly.
- ½ cup yellow onion (diced): Offers a sweet, aromatic foundation for both the meatballs and the broth.
- 3 cloves garlic (minced): Infuses the soup with its punchy Mexican flair.
- 2 tablespoons cilantro (chopped): Brings fresh herbaceous brightness to the meatballs.
- 2 teaspoons parsley: Adds subtle earthiness and depth of flavor.
- ½ teaspoon oregano: A classic Mexican spice that complements the tomatoes and chilis.
- ¾ teaspoon cumin: Provides a warm, smoky undertone.
- 1 teaspoon chili powder: Kicks up a balanced spice heat essential to the recipe.
- ½ teaspoon salt: Enhances all the savory elements.
- ½ teaspoon pepper: Adds a mild pungency to the mix.
- 1 tablespoon olive oil: For sautéing the vegetables, adding richness to the broth.
- ½ cup yellow onion, diced: For the soup’s aromatic base alongside the carrots and celery.
- 1 cup diced carrots (about 2 carrots): Adds a lightly sweet crunch and vibrant color.
- 1 cup diced celery (about 2 celery ribs): Contributes a fresh, crisp texture and savory notes.
- 4 cloves garlic: Infuses the broth with robust Mexican-inspired flavor.
- 2 teaspoons chili powder: Deepens the soup’s spice profile.
- 1 teaspoon oregano: Layers more herbaceous warmth into the broth.
- ½ teaspoon paprika: Offers a subtle smoky sweetness and rich color.
- 1 ½ cups potatoes (diced 1-inch bite size): Adds comforting creaminess and heartiness to the soup.
- ½ cup white rice: Provides body and texture that complements the meatballs.
- 2 (15.9 ounce) cans fire-roasted diced tomatoes: Introduce smoky depth and a rich tomato base.
- 1 can green chilis: Brings a mild heat and a signature Southwestern flavor.
- 6 cups beef broth: The savory liquid that ties all the flavors together into a soul-satisfying soup.
- 1 zucchini, chopped: Adds fresh vegetable sweetness and a pop of green color.
How to Make Mexican Meatball Soup Recipe
Step 1: Prepare the Meatballs
Start by combining the ground beef, ⅓ cup rice, egg, ½ cup onion, minced garlic, cilantro, parsley, oregano, cumin, chili powder, salt, and pepper in a large bowl. Mix everything thoroughly with your hands or a spoon until all ingredients are well incorporated. Then, gently roll the mixture into bite-sized meatballs about 1 ½ inches in diameter. Set these aside while you prepare the broth.
Step 2: Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery, and sauté gently until they soften and release their natural sweetness—this step builds the foundation of your soup’s rich flavor. Keep stirring occasionally to prevent sticking or burning.
Step 3: Add Spices and Garlic
Once the vegetables have softened, stir in the garlic alongside chili powder, oregano, and paprika. Cook everything for about 30 seconds while stirring constantly. This quick sauté of spices wakes up the flavors and perfumes the soup with that unmistakable Mexican aroma.
Step 4: Combine the Remaining Ingredients
Next, add the diced potatoes, ½ cup rice, fire-roasted diced tomatoes, green chilis, and beef broth to the pot. Stir well and bring the mixture up to a gentle simmer. This vibrant, flavor-packed broth is where your meatballs will cook to juicy, tender perfection.
Step 5: Cook the Meatballs
Carefully drop the meatballs into the simmering soup. Let them cook for 15 to 20 minutes, making sure they are cooked through and tender. Resist stirring too vigorously to keep the meatballs intact. The meatballs absorb the delicious broth while adding richness to the dish.
Step 6: Add Zucchini and Simmer
After the meatballs are cooked, toss in the chopped zucchini. Continue to simmer the soup gently until the rice and all the vegetables become tender. This final step ensures every bite is bursting with flavor and the perfect mix of textures.
How to Serve Mexican Meatball Soup Recipe
Garnishes
The fun does not stop once the soup is ready! Top your bowl with shredded cheese to add creamy richness, a dollop of sour cream for a cooling contrast, slices of ripe avocado for buttery smoothness, or crunchy tortilla chips to bring delightful texture. Fresh cilantro leaves sprinkled on top will enhance the herbal freshness beautifully.
Side Dishes
This soup pairs wonderfully with warm corn tortillas or crusty bread to soak up every delicious drop. A simple Mexican street corn salad or a light cabbage slaw on the side offers vibrant, crisp counterpoints that balance the heartiness of the soup perfectly.
Creative Ways to Present
For an inviting presentation, serve the Mexican Meatball Soup Recipe in rustic clay bowls or colorful pottery that evoke the warmth of a Mexican kitchen. Layer your garnishes carefully to create a feast for the eyes as well as the palate—imagine a swirl of sour cream across the surface, sprinkled with chopped cilantro and a scattering of diced avocado.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Mexican Meatball Soup Recipe can be stored in an airtight container in the refrigerator for up to four days. The flavors actually meld beautifully after resting, giving you even tastier bites the next day.
Freezing
If you want to save this hearty soup for later, it freezes exceptionally well. Transfer cooled soup into freezer-safe containers or bags, leaving some space for expansion. It can be kept frozen for up to three months without losing its essence or texture.
Reheating
When reheating, thaw the soup overnight in the refrigerator if frozen. Warm it gently over medium heat on the stovetop, stirring occasionally to distribute the meatballs evenly. Be cautious not to boil aggressively, which could break the meatballs apart.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well for a leaner version while still keeping the meatballs juicy, but you might want to add a little extra seasoning to pack in the flavor.
Is it possible to make this soup vegetarian?
You can certainly adapt the recipe by swapping meatballs for plant-based alternatives and using vegetable broth in place of beef broth. Adding beans like black beans or pinto beans can also help keep it hearty.
Can I prepare the meatballs in advance?
Yes! You can shape the meatballs ahead of time and refrigerate them up to 24 hours before cooking. This makes assembling the soup on the day you want to serve it much quicker and easier.
What’s the best way to make sure meatballs don’t fall apart?
Be gentle when mixing and rolling your meatballs, and avoid stirring the soup too vigorously once they’re cooking. The rice and egg in the mixture help keep them together nicely.
Can I use fresh tomatoes instead of canned fire-roasted?
While fresh tomatoes can work, canned fire-roasted diced tomatoes add a distinct smoky depth and convenience. If using fresh, consider roasting them yourself to maintain that rich flavor.
Final Thoughts
This Mexican Meatball Soup Recipe is one of those recipes that makes you want to gather loved ones around the table. Its balance of bold spices, wholesome ingredients, and comforting textures will have you coming back time and again. Whether you’re cooking it for a weeknight dinner or a special occasion, this soup promises warmth, satisfaction, and a burst of authentic Mexican spirit in every spoonful. You won’t regret giving it a try!
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Mexican Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and flavorful Mexican Meatball Soup featuring tender beef meatballs simmered in a spiced tomato and vegetable broth, perfect for a comforting family meal.
Ingredients
Meatballs
- 1 pound ground beef (extra lean)
- â…“ cup white rice
- 1 egg
- ½ cup yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons cilantro (chopped)
- 2 teaspoons parsley
- ½ teaspoon oregano
- ¾ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Soup Base
- 1 tablespoon olive oil
- ½ 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 oregano
- ½ teaspoon paprika
- 1 ½ cups potatoes (diced 1-inch bite size)
- ½ 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 including ground beef, rice, egg, onion, garlic, cilantro, parsley, oregano, cumin, chili powder, salt, and pepper in a bowl. Mix thoroughly and roll mixture into 1 ½ inch meatballs. Set aside.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, sautéing until they become soft and fragrant, about 5-7 minutes.
- Add Spices: Stir in minced garlic, chili powder, oregano, and paprika into the sautéed vegetables. Cook for 30 seconds, continuously stirring to prevent burning and release the spices’ aromas.
- Add Remaining Ingredients: Add diced potatoes, white rice, fire-roasted diced tomatoes with their juices, green chilis, and beef broth to the pot. Stir well and bring the mixture to a gentle simmer.
- Cook Meatballs: Carefully add the prepared meatballs to the simmering soup. Let them cook uncovered for 15-20 minutes, or until the meatballs are fully cooked and tender.
- Add Zucchini: Add chopped zucchini to the pot and continue simmering until the rice and vegetables are tender, about an additional 10 minutes.
- Serve: Serve the soup hot, garnished with your preferred toppings such as shredded cheese, sour cream, avocado slices, or crunchy tortilla chips for added texture and flavor.
Notes
- For a spicier soup, add diced jalapeños or increase the amount of chili powder.
- You can substitute ground turkey or chicken for a leaner meat option.
- To make it gluten-free, ensure the beef broth used is gluten-free certified.
- Leftovers store well and taste even better the next day.
- To reduce cooking time, use pre-cooked rice in the meatballs and soup base.
