If you are craving a soul-warming meal that combines vibrant flavors with comforting textures, this Mexican Meatball Soup Recipe has you covered. Imagine tender, juicy meatballs infused with aromatic herbs and spices, simmered in a rich broth bursting with fresh vegetables, fire-roasted tomatoes, and a gentle kick of chili. Every spoonful brings a delightful harmony of smoky, savory, and slightly tangy notes that make this soup irresistibly inviting. It’s a fantastic dish to gather around with family or friends, perfect for chilly evenings or anytime you want a taste of home-cooked Mexican goodness.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together to create layers of flavor and a pleasing variety of textures. Each component plays a key role, from the meatballs’ seasoning to the fresh vegetables that brighten up the broth.
- 1 pound ground beef (extra lean): The base of the meatballs, providing meaty richness without too much fat.
- â…“ cup white rice, uncooked: Adds a subtle bite inside the meatballs, absorbing flavors as they cook.
- 1 egg: The binder that holds the meatballs together perfectly.
- ½ cup yellow onion, diced: Adds sweetness and depth both in the meatballs and the soup.
- 3 cloves garlic, minced: Provides pungent aromatics essential to Mexican cuisine.
- 2 tablespoons cilantro, chopped: Fresh herb that brightens the meatballs with its citrusy notes.
- 2 teaspoons parsley, chopped: Adds fresh green flavor complementing the cilantro.
- ½ teaspoon dried oregano: Brings an earthy, slightly bitter tone to the seasoning mix.
- ¾ teaspoon ground cumin: Essential warm spice giving a smoky depth.
- 1 teaspoon chili powder: Adds mild heat and a hint of complex spice.
- ½ teaspoon salt: Enhances all the flavors harmoniously.
- ½ teaspoon pepper: Adds a gentle bite without overwhelming.
- 1 tablespoon olive oil: For sautéing vegetables, bringing out their natural sweetness.
- ½ cup yellow onion, diced: More onions for the soup base, building layers of flavor.
- 1 cup diced carrots (about 2 carrots): Adds natural sweetness and a vibrant orange color.
- 1 cup diced celery (about 2 ribs): Lends a subtle crunch and fresh herbal notes.
- 4 cloves garlic, minced: Garlic again intensifies the savory foundation of the soup.
- 2 teaspoons chili powder: Boosts the warm, smoky spice in the broth.
- 1 teaspoon dried oregano: Continues the earthy herbal theme in the soup.
- ½ teaspoon paprika: Adds a mild smoky sweetness and rich red color.
- 1 ½ cups potatoes, diced 1-inch bite size: Hearty chunks that soak up the broth’s flavor beautifully.
- ½ cup white rice, uncooked: Adds body and a gentle chew for contrast.
- 2 (15.9 ounce) cans fire-roasted diced tomatoes: Smoky, tangy tomatoes that give the broth its rich character.
- 1 can green chilis: Subtle heat and a touch of fruity brightness.
- 6 cups beef broth: The comforting, savory liquid that brings everything together.
- 1 zucchini, chopped: Adds freshness and a tender texture finishing the soup beautifully.
How to Make Mexican Meatball Soup Recipe
Step 1: Make the Meatballs
Start by combining the ground beef, uncooked rice, egg, diced onion, minced garlic, chopped cilantro and parsley, along with the oregano, cumin, chili powder, salt, and pepper in a bowl. Mix everything gently to combine without overworking the meat, which keeps the meatballs tender. Then roll the mixture into 1 ½ inch balls and set them aside. These meatballs will be the heart of your soup, soaking up all the wonderful flavors as they cook.
Step 2: Sauté the Vegetables
Warm the olive oil over medium heat in a large 6-quart (or bigger) pot. Add the diced onions, carrots, and celery, cooking until they’re soft and fragrant, about 5 to 7 minutes. This step builds the soup’s flavor base with natural sweetness and crunch that complements the meatballs later on.
Step 3: Add the Spices
Stir in the minced garlic, chili powder, oregano, and paprika, cooking for about 30 seconds until the mix becomes aromatic and vibrant. This small addition transforms the sautéed veggies into a fragrant and deeply flavorful start to your broth.
Step 4: Incorporate Other Ingredients
Next, add the diced potatoes and uncooked rice directly to the pot. Pour in the fire-roasted diced tomatoes, green chilis, and the beef broth. Give everything a good stir so the flavors marry together. The potatoes and rice will soften as the soup simmers, creating a hearty texture that makes each spoonful satisfying.
Step 5: Simmer the Meatballs
Gently nestle the prepared meatballs into the simmering broth. Lower the heat to maintain a gentle simmer and cook uncovered for about 15 to 20 minutes. This allows the meatballs to cook thoroughly while soaking up the smoky, spiced broth, making them tender and juicy.
Step 6: Add the Zucchini
Stir in the chopped zucchini and return the soup to a gentle simmer. Cook until the zucchini is tender and the rice and vegetables are fully cooked, about another 10 minutes. This adds a lovely fresh note and soft texture that balances the rich meaty flavors.
Step 7: Serve and Enjoy
Your Mexican Meatball Soup Recipe is now ready to delight your taste buds. Ladle it into bowls and prepare for the comforting, robust flavors to brighten your day.
How to Serve Mexican Meatball Soup Recipe
Garnishes
Some fresh garnishes can elevate this soup beautifully. Think chopped cilantro for brightness, a squeeze of lime juice to add zingy freshness, diced avocado for creaminess, or a sprinkle of shredded cheese like queso fresco or cheddar for a melty finish. You can also add a dollop of sour cream or a few crispy tortilla strips to add nice contrasting texture and creaminess.
Side Dishes
This soup is a complete meal on its own but pairs wonderfully with warm corn tortillas or crusty bread for dipping. A light side salad with a citrusy vinaigrette can keep things fresh. For a heartier meal, serve with Mexican rice or refried beans to complement the flavors.
Creative Ways to Present
Try serving this Mexican Meatball Soup Recipe in hollowed-out mini bell peppers or small soup bowls with a tortilla chip “lid” cracked on top for a fun and rustic touch. You could also ladle the soup over cooked rice in a bowl and garnish generously, turning it into a festive, comforting dinner presentation sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover soup in airtight containers in the refrigerator. It will keep well for up to 3 days and tastes even better the next day because the flavors have more time to develop.
Freezing
This soup freezes beautifully! Remove any rice or potatoes if you prefer, as they can alter texture when thawed. Portion into freezer-safe containers or bags and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the soup has thickened too much. If using a microwave, heat in short bursts, stirring in between until hot.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well for a lighter version but keep in mind it’s leaner and can dry out faster, so watch cooking time carefully and consider adding a bit of oil or breadcrumbs to keep the meatballs moist.
Is this soup spicy?
The heat level is mild to moderate thanks to the chili powder and green chilis, but it’s easy to adjust the spice according to your preference by adding more chili powder or fresh jalapeños if you want a little extra kick.
Can I make this soup vegetarian?
Yes, you can substitute the meatballs with plant-based alternatives like seasoned lentil or black bean balls, and use vegetable broth instead of beef broth for a hearty vegetarian twist on the Mexican Meatball Soup Recipe.
What can I do if I don’t have fire-roasted tomatoes?
Regular canned diced tomatoes will work just fine, but fire-roasted tomatoes add a subtle smoky flavor that enhances the soup’s depth. You might consider adding a pinch of smoked paprika to mimic that flavor if needed.
Can I prepare the meatballs a day ahead?
Definitely! You can mix and form the meatballs the day before and keep them covered in the fridge. This is a great time-saver and lets the flavors meld even more, making your soup extra tasty.
Final Thoughts
Making this Mexican Meatball Soup Recipe at home brings a wonderful sense of comfort and celebration to your dinner table. It’s an easy-to-follow dish bursting with rich flavors, fresh herbs, and cozy textures that will surely become a staple in your kitchen. So grab those simple ingredients, dive into the fun process, and enjoy a bowl of warmth and joy that feels like a big, delicious hug.
Print
Mexican Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This comforting Mexican Meatball Soup combines tender, flavorful meatballs with a vibrant medley of vegetables, spices, and fire-roasted tomatoes. It’s a hearty, warming dish perfect for family meals, offering a wonderful blend of savory and mildly spicy flavors that come together in a satisfying broth.
Ingredients
Meatballs
- 1 pound ground beef (extra lean)
- â…“ cup white rice, uncooked
- 1 egg
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons cilantro, chopped
- 2 teaspoons parsley, chopped
- ½ teaspoon dried oregano
- ¾ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
Soup Base and Vegetables
- 1 tablespoon olive oil
- ½ cup yellow onion, diced
- 1 cup diced carrots (about 2 carrots)
- 1 cup diced celery (about 2 celery ribs)
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1½ cups potatoes, diced 1-inch bite size
- ½ cup white rice, uncooked
- 2 (15.9 ounce) cans fire-roasted diced tomatoes
- 1 can green chilis
- 6 cups beef broth
- 1 zucchini, chopped
Instructions
- Make Meatballs: In a large bowl, combine the ground beef, uncooked rice, egg, diced onion, minced garlic, chopped cilantro, parsley, dried oregano, ground cumin, chili powder, salt, and pepper. Mix thoroughly until well incorporated. Roll the mixture into 1 ½ inch meatballs and set them aside for later use.
- Sauté Vegetables: Heat the olive oil in a 6-quart or larger pot over medium heat. Add the diced onions, carrots, and celery, cooking and stirring occasionally until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Spices: Stir in the minced garlic, chili powder, dried oregano, and paprika. Cook the mixture together for about 30 seconds to allow the spices to bloom and enhance their flavors.
- Add Other Ingredients: Incorporate the diced potatoes and uncooked rice into the pot. Pour in the two cans of fire-roasted diced tomatoes, the can of green chilis, and the beef broth. Stir well to combine all ingredients evenly in the pot.
- Simmer Meatballs: Carefully add the prepared meatballs into the simmering soup. Bring the soup to a gentle simmer and let cook for 15 to 20 minutes, or until the meatballs are cooked through and tender.
- Add Zucchini: Add the chopped zucchini to the pot and return the soup to a simmer. Continue cooking until the rice and vegetables, including the zucchini and potatoes, are tender, approximately 10-15 more minutes.
- Serve: Once everything is cooked and flavors have melded, ladle the soup into bowls and serve hot with your preferred toppings such as cilantro, avocado slices, chopped onions, or a squeeze of lime.
Notes
- Use extra lean ground beef to minimize excess fat and keep the soup light and healthy.
- Uncooked rice in the meatballs and soup adds texture and helps thicken the broth.
- If you prefer a spicier soup, add a pinch of cayenne pepper or use hot green chilis instead of mild.
- Leftovers can be refrigerated for 3-4 days or frozen for longer storage.
- The soup can be made gluten-free by ensuring beef broth and canned ingredients are gluten-free certified.
