Mexican Meatball Soup

A delicious soup with lots vegetables and homemade meatballs. 

Mexican Meatball Soup


This was the first time I made this soup. Normally I shy away from recipes that have meatballs as I usually just don’t have the time to make them. It’s hard to watch kids while you have your hands in a bowl of raw ground beef! But we had company visiting this week so I decided that this would be a perfect chance to try something new. 

Mexican Meatball SoupMaking your own meatballs is actually very easy. Basically all the ingredients get mixed together in a large bowl. Then you just form the mixture into meatballs and place on a parchment lined baking sheet. Easy just takes some time. Make sure you don’t make the meatballs to large. I made them about the size of a golf ball but I think next time I’ll reduce the size to closer to a ping pong ball. They would be more bite sized. I always precook meatballs before using them in any meal as I’m a bit paranoid when it comes to cooking meats. This recipe makes quite a few meatballs. If you want, freeze half to use later. 

Meatball Soup

Once the meatballs are made and cooking you can make the soup. 

Heat olive oil in a large pot over medium high heat. Add onion, garlic, carrots, zucchini and cook until vegetables are tender about 7 – 10 minutes. Add potatoes and cook another 5 – 7 minutes.

Mexican Meatball Soup

Add oregano, cumin, chili powder, salsa and chicken broth. Bring to a boil and reduce heat to simmer. Simmer for 15 minutes.

Mexican Meatball Soup

Add cooked meatballs, corn and black beans and heat through. 

Mexican Meatball Soup

Mexican Meatball Soup
Serves 8
A delicious soup with lots vegetables and homemade meatballs.
Write a review
Print
Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Meatballs
  1. 1 lb lean ground beef
  2. 1 small onion, diced
  3. 2 cloves garlic, minced
  4. 1/2 cup cooked brown rice
  5. 1 teaspoon cumin
  6. 1 teaspoon chili powder
  7. 1 teaspoon oregano
  8. 1/4 cup fresh parsley (or 1/2 teaspoon dried parsley)
  9. 1 egg
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon pepper
Soup
  1. 1 tablespoon olive oil
  2. 1 large onion, chopped
  3. 3 cloves garlic, minced
  4. 3 stalks celery, chopped
  5. 2 medium carrots, chopped
  6. 1 medium zucchini, chopped
  7. 2 large potatoes, cubed
  8. 1 can (27 oz/796 ml) diced tomatoes
  9. 1 cup frozen corn
  10. 1 can (19 oz/540 ml) black beans, drained and rinsed
  11. 3 cups chicken broth
  12. 1/2 cup salsa
  13. 1 teaspoon chili powder
  14. 1/2 teaspoon oregano
  15. 1/4 teaspoon cumin
  16. salt and pepper to taste
Meatballs
  1. Add meatball ingredients to a large bowl. Using your hands mix until ingredients are just incorporated.
  2. Form the mixture into meatballs about 1 inch in diameter.
  3. Place on a parchment lined baking sheet. This yields approximately 40 - 45 meatballs
  4. Cook in a preheated oven for about 15 minutes or until no longer pink inside.
  5. If you want, freeze half to use later.
Soup
  1. Heat olive oil in a large pot over medium high heat. Add onion, garlic, carrots, zucchini and cook until vegetables are tender about 7 - 10 minutes.
  2. Add potatoes, oregano, cumin, chili powder, salsa and chicken broth. Bring to a boil and reduce heat to simmer. Cook for another 10 minutes, or until potatoes are tender.
  3. Add cooked meatballs, corn and black beans and heat through.
Double The Recipe http://doubletherecipe.com/
Meatball Soup-001Final

Leave a Reply

Your email address will not be published. Required fields are marked *