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Mexican Meatball Soup

This recipe for Mexican meatball soup is loaded with seasoned beef meatballs, black beans and plenty of vegetables in a flavorful and spicy broth. Add your favorite toppings and you've got a complete meal in a bowl!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 588 kcal
Course: Main Course , Soup
Cuisine: Mexican

Ingredients

For the meatballs
  • cooking spray
  • 1 pound 90% lean ground beef
  • 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 pepper
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons water
For the soup
  • 6 cups beef broth
  • 14.5 ounce can of diced tomatoes with chiles undrained (can also use a can of regular diced tomatoes for less heat)
  • 8 ounce Can of Tomato Sauce
  • 2 teaspoons olive oil
  • 1 onion diced
  • 2 carrots peeled and chopped into 1/4 pieces
  • 1 zucchini chopped into 1/2 pieces
  • 1 15 ounce can of black beans drained and rinsed
  • 1 cup frozen corn
  • salt and pepper to taste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Garnishes: chopped cilantro, tortilla strips, sour cream, shredded cheese, diced tomatoes, lime wedges, avocado

Instructions

    Cup of Yum
  1. For the meatballs:
  2. 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.
  3. Broil for 8-10 minutes until meatballs are cooked through.
  4. For the soup:
  5. 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.
  6. Add the beef broth, can of tomatoes, can of tomato sauce, chili powder and cumin to the pot.
  7. Bring the pot to a boil then reduce heat to medium; simmer for 5 minutes.
  8. 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.
  9. Serve immediately with toppings such as chopped cilantro, sour cream, tortilla strips, shredded cheese and avocado.

Nutrition Information

Calories 588kcal (29%) Carbohydrates 66g (22%) Protein 44g (88%) Fat 18g (28%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 117mg (39%) Sodium 2420mg (101%) Fiber 15g (60%) Sugar 11g (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 588

% 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.