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If you’re craving a soul-satisfying, hearty bowl that’s bursting with vibrant flavors, then you absolutely must try this Mexican Meatball Soup Recipe. Imagine tender, spiced meatballs swimming in a comforting broth loaded with fire-roasted tomatoes, fresh vegetables, and just the right amount of seasoning to warm you up from the inside out. It’s the kind of dish that feels like a big, cozy hug on a chilly day but is lively enough to make your taste buds sing with every spoonful. Whether you’re serving family dinner or looking for an impressive but easy-to-make meal, this recipe hits all the marks.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, whether it adds a layer of flavor, a splash of color, or a perfect texture that makes each bite delightful. The beauty of this Mexican Meatball Soup Recipe lies in its simplicity and balance – fresh vegetables, fragrant spices, and wholesome ingredients come together effortlessly.
- 1 pound ground beef (extra lean): The hearty protein base that forms the juicy meatballs.
- ⅓ cup white rice, uncooked: Adds texture and helps bind the meatballs.
- 1 egg: Binds the meatball mix so they hold their shape while cooking.
- ½ cup yellow onion, diced: Imparts sweetness and depth to both meatballs and broth.
- 3 cloves garlic, minced: Brings a savory, aromatic punch to the meatballs.
- 2 tablespoons cilantro, chopped: Adds fresh, bright herbal notes.
- 2 teaspoons parsley, chopped: Provides subtle earthiness to the mix.
- ½ teaspoon dried oregano: A classic Mexican seasoning enhancing the overall flavor.
- ¾ teaspoon ground cumin: Infuses the soup with warm, smoky undertones.
- 1 teaspoon chili powder: Adds just the right amount of spicy kick.
- ½ teaspoon salt: Enhances all the ingredients harmoniously.
- ½ teaspoon pepper: Adds a subtle bite to balance the spices.
- 1 tablespoon olive oil: For sautéing vegetables, unlocking their sweetness.
- ½ cup yellow onion, diced: Sautéed for the flavorful soup base.
- 1 cup diced carrots (about 2 carrots): Adds natural sweetness and vibrant color.
- 1 cup diced celery (about 2 celery ribs): Provides fresh, aromatic crunch.
- 4 cloves garlic, minced: Intensifies the soup’s savory aroma.
- 2 teaspoons chili powder: Boosts the bold, Mexican-inspired heat.
- 1 teaspoon dried oregano: Elevates the herbaceous flavor.
- ½ teaspoon paprika: Adds a smoky sweetness and beautiful color.
- 1 ½ cups potatoes, diced 1-inch bite size: Creates a satisfying, hearty texture.
- ½ cup white rice, uncooked: Thickens and enriches the soup.
- 2 (15.9 ounce) cans fire-roasted diced tomatoes: Adds a smoky, tangy base packed with flavor.
- 1 can green chilis: Gives a gentle heat and authentic Mexican touch.
- 6 cups beef broth: Forms the rich, savory soup foundation.
- 1 zucchini, chopped: Introduces freshness and tender bite towards the end of cooking.
How to Make Mexican Meatball Soup Recipe
Step 1: Make Meatballs
Begin by combining the ground beef with uncooked rice, egg, diced yellow onion, minced garlic, cilantro, parsley, oregano, cumin, chili powder, salt, and pepper. This mix creates juicy, flavorful meatballs that are the star of the soup. Roll the mixture into 1 ½-inch meatballs and set them aside while you prepare the soup base.
Step 2: Sauté Vegetables
Heat the olive oil in a large 6-quart pot over medium heat. Add the diced yellow onion, carrots, and celery. Sauté these vegetables until they become tender and their natural sweetness comes alive, about 5-7 minutes. This step is crucial for building the soup’s aromatic depth.
Step 3: Add Spices
Once the vegetables have softened, stir in the minced garlic, chili powder, dried oregano, and paprika. Cook for about 30 seconds to bloom the spices and release their fragrant oils. This step gives the broth its distinctive Mexican flavor profile.
Step 4: Add Other Ingredients
Next, incorporate the diced potatoes and uncooked rice into the pot. Pour in both cans of fire-roasted diced tomatoes, the can of green chilis, and the beef broth. Stir everything together so the ingredients meld into a hearty, colorful base ready for the meatballs.
Step 5: Simmer Meatballs
Carefully add the prepared meatballs to the simmering broth. Allow the soup to gently bubble for 15 to 20 minutes, giving the meatballs enough time to cook through and absorb all those wonderful flavors. Keep the heat moderate to avoid breaking the meatballs apart.
Step 6: Add Zucchini
Finally, toss in the chopped zucchini and bring the soup back to a simmer. Cook until the rice is tender and the vegetables are just the right softness. This fresh addition rounds out the soup with a touch of brightness and texture that makes each spoonful delightful.
How to Serve Mexican Meatball Soup Recipe
Garnishes
Garnishing your soup adds both flavor and visual appeal, making every bowl feel special. Sprinkle fresh cilantro, a squeeze of lime, or a dollop of sour cream on top to brighten the dish. If you like a little heat, some sliced jalapeños or crushed red pepper flakes also make fantastic toppings.
Side Dishes
This soup pairs beautifully with warm, crusty bread or homemade corn tortillas for dipping. A simple avocado salad or a scoop of Mexican rice on the side can create a full, satisfying meal that’s authentically delicious and comforting.
Creative Ways to Present
For a fun family dinner, serve the soup in individual mini bowls or bread bowls, letting everyone customize their own toppings. You could even arrange a taco bar with additional fixings like shredded cheese, diced onions, and hot sauces so guests can tailor their bowls to their liking.
Make Ahead and Storage
Storing Leftovers
This Mexican Meatball Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors meld even more after a day, making leftovers just as fantastic as the first serving.
Freezing
You can freeze the soup in individual portions for up to three months. Be sure to cool it completely before transferring to freezer-safe containers or bags. For best texture, it’s preferable to freeze the soup without adding zucchini, then stir it in fresh when reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add extra broth or water if needed to loosen the consistency. If frozen, thaw overnight in the refrigerator before reheating.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey makes a lighter alternative and still works well in this Mexican Meatball Soup Recipe. Just be mindful it may cook a bit faster, so keep an eye on the meatballs as they simmer.
Is it necessary to use uncooked rice in the meatballs and soup?
Yes, uncooked rice helps the meatballs hold together and adds a nice texture. It also cooks perfectly as the soup simmers, thickening the broth slightly without turning mushy.
Can I make this recipe vegetarian?
To make a vegetarian version, swap the ground beef for plant-based meat or hearty beans, and use vegetable broth instead of beef broth. Adjust spices to taste, and you’ll still get a rich, comforting soup.
How spicy is this soup?
This Mexican Meatball Soup Recipe strikes a balance, delivering warmth and mild heat from chili powder and green chilis without overwhelming the palate. Feel free to add more chili or hot sauce if you love a spicier kick.
Can I prepare parts of this soup in advance?
Yes! You can form the meatballs a day ahead and refrigerate them, or chop the vegetables and store them in the fridge before cooking. This makes meal prep quicker when you’re ready to simmer everything together.
Final Thoughts
This Mexican Meatball Soup Recipe is one of those dishes that feels like a kitchen treasure—simple ingredients thoughtfully combined create an unforgettable bowl of comfort. It’s perfect for sharing with loved ones, easy enough for weeknights, and impressive enough for guests. Give it a try and watch it become a go-to favorite in your recipe collection.
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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
This Mexican Meatball Soup is a hearty, flavorful dish packed with tender meatballs, fresh vegetables, and a rich, spicy broth. Perfect for a comforting family meal, this soup combines ground beef, aromatic spices, and vibrant fire-roasted tomatoes for an authentic taste of Mexican-inspired cuisine.
Ingredients
Meatballs
- 1 pound extra lean ground beef
- ⅓ cup white rice, uncooked
- 1 egg
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons cilantro, chopped
- 2 teaspoons parsley, chopped
- ½ teaspoon dried oregano
- ¾ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Soup
- 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 dried oregano
- ½ teaspoon paprika
- 1½ cups potatoes, diced 1-inch bite size
- ½ cup white rice, uncooked
- 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 white rice, egg, ½ cup diced yellow onion, minced garlic, cilantro, parsley, dried oregano, ground cumin, chili powder, salt, and pepper. Mix well until all ingredients are just incorporated. Shape the mixture into 1 ½ inch meatballs and set aside.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a 6-quart or larger pot over medium heat. Add ½ cup diced onion, diced carrots, and diced celery. Sauté the vegetables until they soften, about 5-7 minutes.
- Add Spices: Stir in minced garlic, chili powder, dried oregano, and paprika. Cook for about 30 seconds, allowing the spices to become fragrant without burning.
- Add Other Ingredients: Add the diced potatoes and ½ cup uncooked white rice to the pot. Pour in the two cans of fire-roasted diced tomatoes, the can of green chilis, and 6 cups of beef broth. Stir everything together to combine all ingredients.
- Simmer Meatballs: Carefully place the prepared meatballs into the simmering soup. Bring the soup to a gentle simmer and cook for 15 to 20 minutes, or until the meatballs are thoroughly cooked and the rice inside them is tender.
- Add Zucchini: Add the chopped zucchini to the pot. Continue simmering the soup until the zucchini, rice, and other vegetables are tender, approximately 8 to 10 more minutes.
- Serve: Ladle the soup into bowls and serve hot. Garnish with any preferred toppings such as fresh cilantro, avocado slices, or a squeeze of lime for added flavor.
Notes
- For a spicier soup, add diced jalapeños or hot sauce to taste.
- Use extra lean ground beef to reduce fat content.
- The soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- If you prefer a thicker soup, simmer uncovered to reduce liquid to your desired consistency.
- Substitute beef broth with chicken or vegetable broth to adjust flavor profile.
