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
Scale
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.
