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Mexican Meatball Soup

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Course: Soup
Cuisine: Mexican

Ingredients

Meatballs:
  • 1 lb ground turkey
  • 2 green onions chopped finely
  • 2 tbsp fresh cilantro chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp oregano
  • ½ tsp Coriander
  • 1 clove of garlic minced
  • sea salt and freshly ground pepper to taste
  • 2 crisp corn tostada shells pulsed in a food processor until crumbled
  • 1 tbsp olive oil
Soup:
  • 2 cups fresh salsa see link above for recipe
  • 2 chipotle peppers in their adobo sauce
  • 2 tbsp tomato paste
  • 1 quart chicken stock
  • Sea Salt and Freshly Cracked Pepper to taste
Serving:
  • 1 avocado diced
  • cotija cheese crumbled, for garnish
  • fresh cilantro chopped

Instructions

    Cup of Yum
  1. Make the meatballs by combining the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, sea salt, and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.
  2. Cook the meatballs by heating the oil in a large Dutch oven over medium-high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.
  3. Make the soup by blending the salsa and chipotle peppers in a blender or food processor. Pulse until smooth and well combined.
  4. In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon.
  5. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat, and simmer for about 20-30 minutes. Taste and season with sea salt and freshly cracked black pepper, to taste.
  6. Serve the soup by ladling it into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.