If you’re searching for the ultimate comforting bowl that captures the vibrant heart of Mexican cuisine, let me introduce you to this Mexican Meatball Soup Recipe. This soul-warming soup, brimming with tender homemade meatballs, colorful vegetables, and an herby, slightly spicy broth, is the perfect way to bring the family together around the table. Whether you’re craving a weeknight meal with just a bit of flair or planning to impress friends on the weekend, this recipe is bound to become a staple in your kitchen thanks to its irresistible flavors and hearty goodness.
Ingredients You’ll Need
The beauty of this Mexican Meatball Soup Recipe is how it transforms simple, everyday ingredients into a lively and robust dish. Each component has a special role in delivering layers of flavor, memorable textures, and a pop of color to every spoonful.
- Ground beef: Choose lean ground beef for juicy, tender meatballs without excess grease.
- Uncooked white rice: Gives the meatballs their signature texture and absorbs all that flavorful broth.
- Egg: Binds the meatballs together for a cohesive bite every time.
- Fresh cilantro: Adds authentic brightness and a pop of green, both inside the meatballs and as a garnish.
- Garlic clove (minced): For that subtle kick of savory depth that ties everything together.
- Ground cumin: Delivers those unmistakable earthy, warm notes that define Mexican soups.
- Salt and black pepper: Essential for bringing all the ingredients into perfect harmony.
- Olive oil: Helps sauté the veggies and build up that savory base.
- Small onion (chopped): Lays down a sweet, aromatic foundation right from the start.
- Carrots (peeled and diced): For a touch of sweetness and lovely bite.
- Celery stalks (diced): Infuses the broth with delicate herbal flavor and texture.
- Zucchini (diced): Absorbs the broth beautifully and adds extra body in the final stage.
- Canned diced tomatoes: Brings bright acidity, color, and a little texture to the broth.
- Beef or chicken broth: The nourishing backbone of your soup, choose your favorite for a rich, savory base.
- Dried oregano: Lends that classic Mexican herbaceous note and deepens the flavor.
- Chili powder: Gives the broth a gentle warmth and a familiar Mexican kick.
- Salt and pepper to taste: Important for final seasoning—taste before serving!
- Fresh lime wedges and chopped cilantro for garnish: The finishing touch—zesty, fresh, and so essential.
How to Make Mexican Meatball Soup Recipe
Step 1: Mix and Shape the Meatballs
Start by combining the ground beef, uncooked white rice, egg, chopped cilantro, minced garlic, ground cumin, salt, and black pepper in a large mixing bowl. Gently mix until everything is just combined; overworking can make the meatballs tough. Using your hands, form the mixture into small balls about 1 inch in diameter. Set these aside as you prepare the soup base; they’ll soak up plenty of flavor once they hit the broth.
Step 2: Sauté the Vegetables
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, diced carrots, and celery, stirring occasionally. Let them soften for about 5-6 minutes. As the vegetables cook, they release their natural sweetness and fragrant aromas, creating the ideal foundation for your soup. This step truly sets apart a great Mexican Meatball Soup Recipe from the rest!
Step 3: Build the Broth
Stir in the canned diced tomatoes, broth (beef or chicken, your choice), dried oregano, and chili powder. Give the mixture a good stir, and crank up the heat just enough to bring everything to a gentle boil. The combination of savory broth, tangy tomatoes, and aromatic spices forms the backbone of this comforting dish.
Step 4: Add the Meatballs
Carefully drop the prepared meatballs into the bubbling broth, making sure not to overcrowd the pot. Gently reduce the heat to a steady simmer. Allow the soup to cook uncovered for 25–30 minutes; during this time, the meatballs will turn irresistibly tender, and the rice inside will cook to perfection, releasing just enough starch to enrich the broth.
Step 5: Finish with Zucchini and Season
About 10 minutes before serving, add the diced zucchini to the pot. This way, it will be perfectly cooked: still vibrant and slightly crisp. Taste your soup and adjust the seasoning with salt and pepper as needed, keeping in mind that the final burst of flavor comes from the garnishes. Serve the soup piping hot, ladled into bowls, with a handful of fresh cilantro and a good squeeze of lime for that bright, tangy finish.
How to Serve Mexican Meatball Soup Recipe
Garnishes
No bowl is truly complete without a sprinkle of fresh cilantro and a wedge of lime! These garnishes wake up all the flavors in your Mexican Meatball Soup Recipe, lending a burst of color and a zesty freshness that’s impossible to resist. If you enjoy a little heat, a dash of hot sauce or a few slices of jalapeño will do wonders.
Side Dishes
This soup sings when paired with simple sides. Warm corn tortillas or a bowl of fluffy white rice are classics, and you can never go wrong with crispy tortilla chips for dipping. For a more refreshing touch, serve it alongside a crunchy salad dressed with lime juice and a little chili powder.
Creative Ways to Present
For a fun twist, serve the soup family-style in a large pot at the table, letting everyone scoop out their own meatballs and add their favorite toppings. Mini bowls make for a charming starter at parties, while deep mugs are perfect for casual, cozy nights in—don’t forget the extra lime wedges on the side!
Make Ahead and Storage
Storing Leftovers
This Mexican Meatball Soup Recipe is just as fantastic the next day. Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making each bowl somehow even tastier after a good rest.
Freezing
If you’d like to make a big batch, this soup freezes beautifully. Let it cool completely, then portion it into freezer-safe containers. It’ll keep for up to three months. I recommend storing the soup in smaller portions for easy, single-serving reheating.
Reheating
Simply reheat the soup on the stove over medium-low heat until piping hot, stirring occasionally. If it has thickened after sitting in the fridge or freezer, add a splash of water or broth to loosen it up. The meatballs and rice will stay delightfully tender, making this just as satisfying as when freshly made.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a wonderful alternative and makes the meatballs lighter. Just be gentle when mixing and forming, as turkey is a bit more delicate. The soup will still be hearty and full of the flavors you love.
Is it okay to add other vegetables?
Definitely. Feel free to toss in peas, potatoes, or green beans if you have them on hand. Mexican Meatball Soup Recipe is incredibly adaptable, so make it your own with your favorite seasonal vegetables.
How can I make it spicier?
For those who love some heat, add a fresh diced jalapeño or a pinch more chili powder to the broth. A splash of your favorite hot sauce just before serving will also wake up the flavors beautifully!
What type Soup
Plain white rice is traditional for this soup, as it cooks up tender and absorbs the broth well. You can experiment with other varieties, but smaller grains work best for even cooking inside the meatballs.
Can I prepare the meatballs ahead of time?
Yes, you can! Shape the meatballs and keep them in the fridge for up to 24 hours before cooking, or freeze the raw meatballs on a tray, then transfer them to a bag for longer storage. That way, you can make Mexican Meatball Soup Recipe with even less fuss on a busy day.
Final Thoughts
This Mexican Meatball Soup Recipe isn’t just another meal—it’s a celebration in a bowl, brimming with warmth, comfort, and the unmistakable magic of homemade flavor. If you’re seeking a dish that brings everyone together, look no further. Grab those ingredients, gather your loved ones, and see just how easy and delightful it is to make a soup worth savoring!
Print
Mexican Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
This Mexican Meatball Soup is a comforting and flavorful dish that features tender meatballs, hearty vegetables, and a savory broth. Perfect for a cozy night in or to impress guests with its zesty Mexican-inspired flavors.
Ingredients
For the Meatballs:
- 1 lb ground beef
- ¼ cup uncooked white rice
- 1 egg
- 2 tbsp chopped fresh cilantro
- 1 garlic clove (minced)
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the Soup:
- 1 tbsp olive oil
- 1 small onion (chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 zucchini (diced)
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef or chicken broth
- 1 tsp dried oregano
- ½ tsp chili powder
- Salt and pepper to taste
- Fresh lime wedges and chopped cilantro for garnish
Instructions
- Prepare the Meatballs: In a mixing bowl, combine the ground beef, rice, egg, cilantro, garlic, cumin, salt, and pepper. Form into small meatballs.
- Cook the Soup: Sauté onion, carrots, celery. Add tomatoes, broth, oregano, chili powder. Add meatballs, simmer for 25-30 mins. Add zucchini in the last 10 mins. Season and serve hot.
Notes
- This soup is great for meal prep and tastes even better the next day.
- For a spicier version, add a diced jalapeño with the vegetables or a dash of hot sauce when serving.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
