Mexican Meatball Soup

How to make a Mexican Meatball Soup.

Ingredients: Serves 4-6

For the Meatballs:

  • 1 lb lean ground beef
  • 1 large egg
  • ½ cup white onion, finely diced
  • ¼ cup long grain white rice
  • 3 garlic cloves, finely minced
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano

For the Soup:

  • 48 oz low-sodium chicken broth
  • 15 oz can crushed tomatoes, undrained
  • 3 large carrots, peeled and chopped into 1-inch pieces
  • 1 lb russet potatoes, peeled and chopped into 1-inch pieces
  • 12 oz zucchini squash, cut into 1-inch pieces
  • freshly chopped cilantro and lime wedges, for serving


  1. Add the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper and oregano to a large bowl and stir by hand or with a spoon until combined.
  2. Form 2-inch balls from the mixture and set the balls on a plate for later.
  3. Add the chicken broth and crushed tomatoes to a large soup pot or Dutch oven and bring it to a boil over medium-high heat.
  4. Gently add the meatballs to the broth and let them cook for 10 minutes.
  5. Then add the carrots, potatoes and zucchini to the pot and let it boil for another 5 minutes, then reduce the heat to medium-low.
  6. Add 2-3 more cups of water if needed and let it simmer for 10-15 more minutes or until the vegetables are fork tender.
  7. Remove the pan from the heat and let it cool for 5 minutes before serving with freshly chopped cilantro and lime wedges.
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