Mexican Meatball Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
588 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Mexican Meatball Soup
Description
Mexican Meatball Soup includes spiced ground beef meatballs broiled quickly to seal in juices, then cooked in a seasoned beef broth flavored with diced tomatoes, chili powder, and cumin. The soup incorporates vegetables like onion, carrot, zucchini, black beans, and corn, giving it a mix of textures and hearty components. Black pepper and salt adjust the broth’s seasoning. The meatballs add a rich, meaty bite that contrasts the tender vegetables. Cooking involves simmering the soup to meld flavors and soften the zucchini, while toppings such as sour cream, cheese, and avocado add cooling creaminess and fresh contrast when served.
This soup works well as a standalone meal because of its protein and vegetable content. Serving it with tortilla strips adds crunch and a traditional Mexican touch. Lime wedges brighten each bowl, while fresh cilantro adds a herbal note. This dish suits cooler days or nights when something warm and nourishing is desired.
Ingredients
For the meatballs
- cooking spray
- 1 pound ground beef 90% lean
- 1/4 cup dry breadcrumbs
- 1 egg
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 2 teaspoons lime juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons cilantro finely chopped
- 2 tablespoons water
For the soup
- 6 cups beef broth
- 14.5 ounce diced tomatoes with chiles undrained (can also use a can of regular diced tomatoes for less heat, can
- 8 ounce tomato sauce can
- 2 teaspoons olive oil
- 1 onion diced
- 2 carrot peeled and chopped into 1/4 pieces
- 1 zucchini chopped into 1/2 pieces
- 1 15 ounce black bean drained and rinsed, canned
- 1 cup corn frozen
- salt to taste
- black pepper to taste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- cilantro chopped; shredded; for garnish
- tortilla strips
- sour cream
- cheese
- diced tomatoes
- lime
- avocado
Instructions
- For the meatballs:
- Preheat the broiler. Line a sheet pan with foil and coat with cooking spray. Combine all meatball ingredients and stir until thoroughly mixed together. Form 1 inch meatballs and place them on the pan.
- Broil for 8-10 minutes until meatballs are cooked through.
- For the soup:
- In a large pot heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until translucent. Add the carrots and cook for 5 minutes more; season vegetables with salt and pepper to taste.
- Add the beef broth, can of tomatoes, can of tomato sauce, chili powder and cumin to the pot.
- Bring the pot to a boil then reduce heat to medium; simmer for 5 minutes.
- Add the meatballs, black beans, corn and zucchini to the pot. Simmer for an additional 5 minutes or until zucchini is tender. Season the soup to taste with salt and pepper.
- Serve immediately with toppings such as chopped cilantro, sour cream, tortilla strips, shredded cheese and avocado.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 44g | 88% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 117mg | 39% |
| Sodium | 2420mg | 101% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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