If you love hearty, flavorful soups that warm you up from the inside out, then this Mexican Meatball Soup Recipe is an absolute must-try. It brings together tender, perfectly spiced meatballs swimming in a vibrant broth filled with fresh vegetables, rice, and just the right blend of Mexican spices. Each spoonful offers a comforting balance of savory, spicy, and fresh notes that make it feel like a big, joyous family meal. Whether you’re serving it on a crisp evening or craving a filling lunch, this recipe will quickly become one of your favorite go-tos for satisfying comfort food with a fun Mexican twist.
Ingredients You’ll Need
This Mexican Meatball Soup Recipe relies on simple, wholesome ingredients that come together to create a dish bursting with flavor and texture. Each component plays a role, from the tender ground beef forming the meatballs to the fresh veggies adding brightness, and the spices providing that authentic Mexican flair.
- 1 pound ground beef (extra lean): The heart of the meatballs, providing moistness without too much fat.
- â…“ cup white rice: Helps bind the meatballs and adds body to the soup.
- 1 egg: Acts as a binder to keep the meatballs from falling apart.
- ½ cup yellow onion (diced): Adds a mild sweetness and depth to the meatballs.
- 3 cloves garlic (minced): Brings aromatic warmth and pungency to the meat mixture.
- 2 tablespoons cilantro (chopped): Offers fresh herbal brightness inside the meatballs.
- 2 teaspoons parsley: Adds fresh, grassy notes enhancing the flavor complexity.
- ½ teaspoon oregano: Gives an earthy, slightly bitter touch traditional in Mexican cuisine.
- ¾ teaspoon cumin: Infuses smoky warmth into the meatballs.
- 1 teaspoon chili powder: Adds a gentle heat and deep color.
- ½ teaspoon salt: Essential for balancing and enhancing all flavors.
- ½ teaspoon pepper: Brings subtle spice and sharpness.
- 1 tablespoon olive oil: For sautéing the vegetables, adds a smooth richness.
- ½ cup yellow onion, diced: Used in the soup base, contributes sweetness and savoriness.
- 1 cup diced carrots (about 2 carrots): Add natural sweetness and a lovely color contrast.
- 1 cup diced celery (about 2 ribs): Provides a subtle aromatic crunch.
- 4 cloves garlic: Boosts the savory, fragrant layers in the broth.
- 2 teaspoons chili powder: Deepens the broth’s smoky, spicy profile.
- 1 teaspoon oregano: Enhances the herbal undertones.
- ½ teaspoon paprika: Contributes color and mild smokiness.
- 1 ½ cups potatoes (diced 1-inch bite size): Adds creaminess and heartiness to the soup.
- ½ cup white rice: Expands the soup’s texture and helps thicken the broth.
- 2 (15.9 ounce) cans fire-roasted diced tomatoes: Bring a smoky sweetness and vibrant tomatoaceous flavor.
- 1 can green chilis: Deliver mild heat and a slight tangy punch.
- 6 cups beef broth: Forms a rich, savory base tying everything together.
- 1 zucchini, chopped: Adds a fresh, tender vegetable element to balance the meatiness.
How to Make Mexican Meatball Soup Recipe
Step 1: Prepare Meatballs
In a large bowl, combine the ground beef, ⅓ cup white rice, egg, ½ cup diced onion, minced garlic, cilantro, parsley, oregano, cumin, chili powder, salt, and pepper. Mix until everything is evenly incorporated but avoid overworking the mixture to keep the meatballs tender. Roll the mixture into 1 ½ inch meatballs and set them aside; these little bundles of flavor are what make this soup truly special.
Step 2: Sauté Vegetables
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing them gently until they become soft and fragrant—about 5 to 7 minutes. This step builds the foundation of your soup’s flavor, bringing out natural sweetness from the veggies while getting a nice aromatic base going.
Step 3: Add Spices
Stir in the minced garlic, chili powder, oregano, and paprika. Cook for about 30 seconds, stirring constantly so the spices toast slightly and release their vibrant aromas. This quick step is key to unlocking the depth of spice that defines the broth in this Mexican Meatball Soup Recipe.
Step 4: Add Remaining Ingredients
Mix in the diced potatoes, ½ cup rice, fire-roasted diced tomatoes with their juices, green chilis, and beef broth. Bring the mixture to a gentle simmer—it’s here where all these ingredients begin to meld into a savory, hearty broth filled with textures and bright flavors.
Step 5: Cook Meatballs
Carefully add the prepared meatballs to the simmering soup. Let them cook for 15 to 20 minutes, uncovered, until they are cooked through and tender. You’ll notice the broth becomes enriched from the meatballs as they cook, elevating the soup to something truly wonderful.
Step 6: Add Zucchini and Finish Cooking
Finally, stir in the chopped zucchini and continue simmering until the rice and vegetables are tender—another 10 minutes or so. The zucchini adds a fresh, light texture that balances the richness of the meatballs and broth perfectly.
How to Serve Mexican Meatball Soup Recipe
Garnishes
This soup is incredibly versatile when it comes to garnishing. Classic toppings like shredded cheese, a dollop of sour cream, fresh avocado slices, or crunchy tortilla chips add delightful textures and creamy contrasts that take each spoonful to the next level of deliciousness. Don’t be shy with fresh cilantro or a squeeze of lime for extra brightness.
Side Dishes
To round out your meal, serve this soup with warm corn tortillas or crusty bread for dipping. A simple side salad with a tangy vinaigrette can add freshness, balancing the hearty and spicy flavors of the soup. Even a bowl of Mexican rice would pair beautifully for a more filling Mexican-inspired dinner.
Creative Ways to Present
For a fun twist, consider serving the meatballs and broth separately for guests to customize their bowls. Or use small, individual ramekins for an elegant appetizer portion when entertaining. You can also turn this soup into a vibrant stew by adding extra vegetables or beans, making it a centerpiece for any gathering.
Make Ahead and Storage
Storing Leftovers
This Mexican Meatball Soup Recipe stores wonderfully in the refrigerator for up to 3 days. Keep it in an airtight container to preserve the fresh flavors, and give it a good stir before reheating to meld all the ingredients back together.
Freezing
You can freeze this soup in portions for up to 3 months. For best results, freeze without garnishes, and place it in freezer-safe containers or heavy-duty bags. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat the soup slowly over medium heat, stirring occasionally to prevent the rice from sticking. Adding a splash of beef broth or water can help refresh the broth consistency if it has thickened. Avoid microwaving for long periods as it can toughen the meatballs.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken will work well but may change the flavor profile slightly. Be sure to watch cooking times closely to keep the meatballs moist.
Is it possible to make this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as the beef broth you use is gluten-free. Always check labels to be certain, especially for canned products and seasoning blends.
Can I prepare the meatballs ahead of time?
You can mix and shape the meatballs a day ahead and store them in the refrigerator, tightly covered. Bringing them to room temperature before adding to the soup helps them cook evenly.
How spicy is this Mexican Meatball Soup Recipe?
The heat level is moderate, thanks to chili powder and green chilis, but you can easily adjust it by choosing mild or hot chili peppers or adding extra spice to suit your taste.
What can I substitute for the fresh cilantro?
If you’re not a fan of cilantro, fresh parsley makes a good alternative in both the meatballs and as a garnish, though the flavor will be milder and less distinctive.
Final Thoughts
This Mexican Meatball Soup Recipe is the kind of dish that feels like a warm hug in a bowl—cozy, flavorful, and satisfying. It’s simple enough to make any night of the week but special enough to share with friends and family. I can’t wait for you to try it and see how easily it becomes a staple in your kitchen as it did in mine!
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
A hearty and flavorful Mexican Meatball Soup featuring tender beef meatballs simmered in a rich broth with vegetables, spices, and fire-roasted tomatoes, perfect for a comforting and satisfying meal.
Ingredients
Meatballs
- 1 pound ground beef (extra lean)
- 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 (minced)
- 2 teaspoons chili powder
- 1 teaspoon oregano
- ½ teaspoon paprika
- 1 ½ cups potatoes (diced, 1-inch bite size)
- 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: Combine all meatball ingredients including ground beef, rice, egg, diced onion, minced garlic, cilantro, parsley, oregano, cumin, chili powder, salt, and pepper in a bowl and mix well. Roll the mixture into 1 ½ inch meatballs and set them aside.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery, sautéing until softened and fragrant to build the soup’s flavor base.
- Add Spices: Stir in the minced garlic, chili powder, oregano, and paprika. Cook for about 30 seconds, stirring constantly to release the spices’ aromas without burning them.
- Add Remaining Ingredients: Add the diced potatoes, white rice, fire-roasted diced tomatoes, green chilis, and beef broth to the pot. Stir well to combine and bring the mixture to a simmer over medium heat.
- Cook Meatballs: Carefully add the prepared meatballs to the simmering soup. Allow the meatballs to cook for 15 to 20 minutes until they are fully cooked through and tender.
- Add Zucchini: Add the chopped zucchini to the pot and continue to simmer until the rice, vegetables, and potatoes are tender and the soup is flavorful and comforting.
- Serve: Ladle the soup into bowls and serve hot. Enhance with your preferred toppings such as shredded cheese, sour cream, sliced avocado, or crunchy tortilla chips for added texture and flavor.
Notes
- Use extra lean ground beef to reduce fat content and keep the soup light but flavorful.
- Fire-roasted diced tomatoes add a smoky depth but canned diced tomatoes can also be used in a pinch.
- Simmering the meatballs gently ensures they remain tender and juicy inside the soup.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for longer storage.
- For a spicier kick, add extra chili powder or some chopped jalapeños when sautéing the vegetables.
