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Mexican Meatball Soup Recipe Real Simple

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Mexican Meatball Soup Recipe Runner
Mexican Meatball Soup Recipe Runner from reciperunner.com

Description

Mexican meatball soup is a hearty and comforting dish that is perfect for the winter months. It is made with tender meatballs, vegetables, and a flavorful broth that is infused with Mexican spices. This recipe is easy to make and is perfect for a weeknight dinner or a cozy weekend meal.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

For the meatballs:
  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup minced onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the soup:
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 6 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup sliced carrots
  • 1 cup sliced zucchini
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper, to taste

Equipment

  • Large mixing bowl
  • Large pot
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden spoon

Method

1. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, minced onion, chopped cilantro, ground cumin, garlic powder, salt, and black pepper. Mix well and shape the mixture into 1-inch meatballs.

2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and minced jalapeño pepper. Cook for 3-4 minutes, or until the vegetables are soft.

3. Add the ground cumin and smoked paprika to the pot and stir for 1 minute.

4. Add the chicken broth, diced tomatoes, sliced carrots, and sliced zucchini to the pot. Bring to a boil and then reduce the heat to low. Simmer for 10 minutes.

5. Add the meatballs to the pot and simmer for an additional 10-15 minutes, or until the meatballs are cooked through.

6. Stir in the chopped cilantro and season with salt and black pepper, to taste.

7. Ladle the soup into bowls and serve hot.

Notes

This recipe can easily be doubled to serve a larger crowd. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 284
  • Total Fat: 16g
  • Saturated Fat: 5g
  • Cholesterol: 92mg
  • Sodium: 1158mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 23g

Recipes FAQ

Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken can be used in place of the ground beef.

Can I freeze this soup?
Yes, this soup can be frozen. Allow it to cool completely before transferring it to an airtight container and placing it in the freezer.

Recipe Tips

  • For a spicier soup, leave the seeds in the jalapeño pepper.
  • Be sure to use smoked paprika for a deeper, smokier flavor.
  • Use a cookie scoop to shape the meatballs for a more uniform size.
  • Serve with a dollop of sour cream and some tortilla chips for added crunch.

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