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Mexican Meatball Soup

Make this easy Mexican meatball soup recipe in just 30 minutes on the stove top. Enjoy a healthy dinner that is packed with flavor and tasty.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6
Calories: 459 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 package Frozen Beef Meatballs 24 oz.
  • 1 can of Diced Tomatoes with Green Chiles 14.5 oz
  • 1 Can of Tomato Sauce 8 oz.
  • 6 cups beef broth
  • 1/2 onion Diced
  • 1 Tbsp olive oil
  • 2 carrots Peeled and Chopped
  • 1 zucchini Sliced and then Quartered
  • 1 can of black beans 15 oz., drained and rinsed
  • 1 cup of Frozen Corn
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 2 tsp chili powder
  • 1 tsp cumin
  • cilantro chopped for topping

Instructions

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  1. Heat the olive oil on medium heat in a large stock pot.  Add the onions and carrots and cook for 7-10 minutes until they are soft.
  2. Add in all the other ingredients except for the zucchini.  Stir to combine.
  3. Bring the pot to a boil then reduce the heat to medium and simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.
  4. Add in the zucchini and then simmer for an additional 5 minutes.
  5. Serve topped with the chopped cilantro and enjoy!

Nutrition Information

Calories 459kcal (23%) Carbohydrates 25g (8%) Protein 28g (56%) Fat 28g (43%) Saturated Fat 10g (50%) Cholesterol 82mg (27%) Sodium 1463mg (61%) Potassium 1050mg (30%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 3879IU (78%) Vitamin C 18mg (20%) Calcium 97mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 459

% Daily Value*

Calories 459kcal 23%
Carbohydrates 25g 8%
Protein 28g 56%
Fat 28g 43%
Saturated Fat 10g 50%
Cholesterol 82mg 27%
Sodium 1463mg 61%
Potassium 1050mg 22%
Fiber 8g 32%
Sugar 5g 10%
Vitamin A 3879IU 78%
Vitamin C 18mg 20%
Calcium 97mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.