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
Scale
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.
