If you’re craving something hearty, vibrant, and packed with layers of flavor, the Mexican Meatball Soup Recipe is exactly what you need. This comforting soup effortlessly brings together tender meatballs simmered in a rich, spiced broth loaded with fresh vegetables, hearty rice, and a wonderful medley of Mexican-inspired seasonings. It’s a one-pot meal that feels like a warm hug—perfect for gatherings or a cozy weeknight dinner. Whether you’re a soup lover or just dipping your toes into Mexican cuisine, this recipe will quickly become your go-to comfort food.
Ingredients You’ll Need
The magic of this Mexican Meatball Soup Recipe lies in its simple yet flavorful ingredients. Each one plays a crucial role—from the tender texture of ground beef and rice in the meatballs to the fresh crunch of vegetables and the smoky, spicy notes contributed by the seasoned broth. Gathering these essentials will set you up for a delicious cooking adventure.
- 1 pound ground beef (extra lean): Provides juicy, tender meatballs without excess fat.
- â…“ cup white rice: Helps bind the meatballs and adds a subtle, comforting texture.
- 1 egg: Acts as a natural binder to keep the meatballs together.
- ½ cup yellow onion (diced): Adds sweetness and depth to the meatball mixture.
- 3 cloves garlic (minced): Offers a fragrant, aromatic base for the meatballs.
- 2 tablespoons cilantro (chopped): Brightens flavors with fresh herbaceous notes.
- 2 teaspoons parsley: Enhances freshness and color in the meatballs.
- ½ teaspoon oregano: Gives a mild, earthy undertone perfect for Mexican dishes.
- ¾ teaspoon cumin: Brings a warm, smoky essence to the meat.
- 1 teaspoon chili powder: Adds that signature Mexican heat and complexity.
- ½ teaspoon salt: Balances and enhances all the flavors.
- ½ teaspoon pepper: Provides a gentle kick and seasoning.
- 1 tablespoon olive oil: For sautéing vegetables to perfection.
- ½ cup yellow onion, diced: Builds a flavorful soup base when sautéed.
- 1 cup diced carrots (about 2 carrots): Introduces a subtle sweetness and color contrast.
- 1 cup diced celery (about 2 ribs): Adds crunch and fresh aroma to the broth.
- 4 cloves garlic: Infuses the soup with a deep, savory base.
- 2 teaspoons chili powder: Ensures the broth carries that spicy warmth throughout.
- 1 teaspoon oregano: Harmonizes the overall flavor.
- ½ teaspoon paprika: Lends a smoky, rich hue and depth.
- 1 ½ cups potatoes (diced 1-inch bites): Hearty and tender, perfect for a filling soup.
- ½ cup white rice: Adds body and texture to the broth.
- 2 (15.9 ounce) cans fire-roasted diced tomatoes: Provides a smoky, tangy flavor that elevates the soup.
- 1 can green chilis: Adds mild heat and authentic Mexican flavor.
- 6 cups beef broth: The rich liquid that ties all the ingredients together.
- 1 zucchini, chopped: Adds freshness and soft bite near the end of cooking.
How to Make Mexican Meatball Soup Recipe
Step 1: Prepare Meatballs
Start by combining the ground beef, ⅓ cup rice, egg, diced onion, minced garlic, cilantro, parsley, oregano, cumin, chili powder, salt, and pepper in a large mixing bowl. Mix everything well until the ingredients are evenly incorporated. Once your mixture is ready, roll it into 1 ½ inch meatballs and set them aside. These meatballs will be the star of the show, so take care to keep them evenly sized for uniform cooking.
Step 2: Sauté Vegetables
Next, heat olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery, sautéing until the vegetables are softened and aromatic—about 5 to 7 minutes. This step creates a flavorful foundation for the soup that will complement the meatballs perfectly.
Step 3: Add Spices
Now it’s time to deepen the flavor with spices. Toss in the minced garlic, chili powder, oregano, and paprika. Stir constantly and cook these ingredients for about 30 seconds, just until you can smell their enticing aroma. This brief toasting of spices really blossoms the flavor profile.
Step 4: Add Remaining Ingredients
Pour in the diced potatoes, additional ½ cup of rice, fire-roasted diced tomatoes, green chilis, and beef broth. Stir everything together and bring this beautiful medley to a simmer. This combination ensures the soup will be hearty with plenty of texture and authentic Mexican character.
Step 5: Cook Meatballs
Carefully add your prepared meatballs to the simmering soup. Let them cook gently for 15 to 20 minutes or until they are cooked through and tender. Be patient and avoid stirring vigorously to keep the meatballs intact and perfectly tender.
Step 6: Add Zucchini
Finally, add the chopped zucchini and continue simmering until the rice and vegetables are all tender, usually another 10 minutes or so. This last addition gives the soup a fresh pop of color and a wonderful lightness that balances the rich broth and meatballs beautifully.
How to Serve Mexican Meatball Soup Recipe
Garnishes
Serving your soup with fresh garnishes takes it to the next level. Think shredded cheese melting gently on top, a dollop of cool sour cream, ripe avocado slices, or even crunchy tortilla chips for texture contrast. These additions brighten the bowl and add a playful mix of flavors and textures.
Side Dishes
Mexican Meatball Soup Recipe pairs wonderfully with warm, crusty bread or soft corn tortillas to soak up the flavorful broth. A simple side salad with a citrus vinaigrette also makes a refreshing contrast to the hearty soup, creating a well-rounded meal that’s satisfying yet balanced.
Creative Ways to Present
Consider serving the soup in colorful bowls or even small, individual soup crocks for a festive touch. You could also sprinkle fresh cilantro or a squeeze of lime on top at the table, letting everyone customize their bowl. For a fun twist, serve it as a base for a DIY taco bar with all your favorite toppings on the side.
Make Ahead and Storage
Storing Leftovers
This soup tastes fantastic the next day, making it ideal for leftovers. Store any uneaten Mexican Meatball Soup Recipe in an airtight container in the fridge for up to 3 days to preserve flavor and freshness.
Freezing
You can freeze this soup for longer storage, but because of the rice and potatoes, the texture might change slightly after thawing. For best results, freeze the soup without the zucchini and add fresh zucchini when you reheat it. Freeze in a tightly sealed container or heavy-duty freezer bag for up to 3 months.
Reheating
Gently reheat the soup in a pot over medium-low heat, stirring occasionally. If frozen, thaw it overnight in the refrigerator before reheating. Add the zucchini at this time if you froze the soup without it, and simmer until warmed through and tender.
FAQs
Can I substitute ground beef with another type of meat?
Absolutely! Ground turkey, chicken, or even pork work well in this Mexican Meatball Soup Recipe. Just adjust the cooking time slightly depending on the meat’s leanness to ensure juicy meatballs.
Is it okay to use brown rice instead of white rice?
You can substitute brown rice, but remember it takes longer to cook. To avoid overcooked meatballs, consider partially cooking the brown rice separately before adding it to the soup.
How spicy is this soup?
The soup has a mild to medium heat level thanks to the chili powder and green chilis, but it’s very adaptable. You can reduce or increase the chili powder to suit your taste or add fresh jalapeños for extra kick.
Can I make the meatballs ahead of time?
Yes! You can prepare and refrigerate the meatballs up to one day in advance. This makes assembling the soup even quicker when you’re ready to cook.
What if I don’t have fire-roasted tomatoes?
No worries! Regular diced tomatoes will work just fine and still give great flavor. The fire-roasted version just adds a subtle smoky depth you might miss but isn’t a deal-breaker.
Final Thoughts
There’s something truly special about a bowl of homemade soup that warms your heart and fills your belly, and this Mexican Meatball Soup Recipe does just that. It’s simple enough for a weeknight yet impressive enough to share with friends and family. I encourage you to dive in, savor each step, and enjoy a flavorful, nourishing meal that delivers comforting Mexican flavors in every spoonful. Happy cooking!
Print
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
This Mexican Meatball Soup is a hearty and flavorful dish featuring tender beef meatballs simmered in a savory broth with vegetables, fire-roasted tomatoes, and aromatic spices. Perfect for a comforting meal, this soup combines fresh ingredients and traditional Mexican flavors, making it great for family dinners or gatherings.
Ingredients
Meatballs
- 1 pound extra lean ground beef
- 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
- 2 teaspoons chili powder
- 1 teaspoon oregano
- ½ teaspoon paprika
- 1 ½ cups potatoes, diced into 1-inch bite size pieces
- 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: In a large mixing bowl, combine ground beef, ⅓ cup white rice, egg, diced onion, minced garlic, cilantro, parsley, oregano, cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly incorporated. Shape the mixture into 1 ½ inch meatballs and set aside.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened and translucent.
- Add Spices: Add the minced garlic, chili powder, oregano, and paprika to the sautéed vegetables. Cook for about 30 seconds while stirring constantly to release the flavors without burning the garlic.
- Add Remaining Ingredients: Stir in the diced potatoes, ½ cup white rice, fire-roasted diced tomatoes with their juices, canned green chilis, and beef broth. Bring the mixture to a simmer over medium heat.
- Cook Meatballs: Carefully add the prepared meatballs to the simmering soup. Let them cook gently for 15-20 minutes, or until the meatballs are cooked through and no longer pink inside.
- Add Zucchini: Add the chopped zucchini to the pot and continue to simmer until both the rice and vegetables are tender, about 10 more minutes.
- Serve: Ladle the soup into bowls and serve hot. Optionally, top with shredded cheese, sour cream, avocado slices, or tortilla chips for extra flavor and texture.
Notes
- Extra lean beef keeps the meatballs tender without too much fat.
- Using fire-roasted diced tomatoes adds a smoky depth to the soup.
- Be careful when adding meatballs to avoid breaking them apart.
- Adjust chili powder to your preferred spice level.
- Leftovers store well in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months; thaw completely before reheating.
