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
Scale
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.
