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
Scale
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.
