If you’re craving a comforting and hearty soup that bursts with vibrant flavors, look no further than this Mexican Meatball Soup Recipe. This dish combines tender, flavorful meatballs with a rich, spiced broth loaded with fresh vegetables and perfectly cooked rice, creating a symphony of tastes and textures that will warm you from the inside out. It’s a wonderful way to enjoy a wholesome meal that feels like a warm hug, perfect for family dinners or meal prepping for a busy week.
Ingredients You’ll Need
The beauty of this Mexican Meatball Soup Recipe lies in its simple, wholesome ingredients. Each component plays a crucial role, from the aromatic spices that infuse the broth with warmth to the fresh vegetables that lighten and brighten the dish. These everyday ingredients combine to create a soup that’s as nourishing as it is delicious.
- 1 pound ground beef (extra lean): Choose lean for a healthier meatball that stays juicy without excess grease.
- â…“ cup white rice, uncooked: Adds body and subtle texture inside the meatballs.
- 1 egg: Acts as a binder to keep the meatballs tender and intact.
- ½ cup yellow onion, diced (for meatballs): Provides a mild sweetness and depth to the meat mixture.
- 3 cloves garlic, minced (for meatballs): Adds savory aroma and pungency.
- 2 tablespoons cilantro, chopped: Offers fresh herbal brightness.
- 2 teaspoons parsley, chopped: Complements cilantro with subtle earthiness.
- ½ teaspoon dried oregano: Brings an herby, slightly bitter note.
- ¾ teaspoon ground cumin: Adds warm, smoky undertones essential to Mexican flavors.
- 1 teaspoon chili powder: Gives a gentle kick and complexity.
- ½ teaspoon salt: Enhances all the savory elements.
- ½ teaspoon pepper: Lends slight heat and balance.
- 1 tablespoon olive oil: Used to sauté the veggies and bring richness to the soup base.
- ½ cup yellow onion, diced (for soup): Adds aromatic sweetness when cooked.
- 1 cup diced carrots (about 2 carrots): Provide natural sweetness and vibrant color.
- 1 cup diced celery (about 2 ribs): Adds crunch and refreshing earthiness.
- 4 cloves garlic, minced (for soup): Deepens the savory profile of the broth.
- 2 teaspoons chili powder (for soup): Ensures that signature Mexican warmth is present throughout.
- 1 teaspoon dried oregano (for soup): Balances the flavor with herbaceous notes.
- ½ teaspoon paprika: Offers smoky, sweet depth and a rich hue.
- 1 ½ cups potatoes, diced 1-inch: Soak up the broth and add comforting texture.
- ½ cup white rice, uncooked (for soup): Thickens the broth and makes it more filling.
- 2 (15.9 ounce) cans fire-roasted diced tomatoes: Bring smoky, robust tomato flavor to the soup base.
- 1 can green chilis: Adds mild heat and a tangy zip.
- 6 cups beef broth: Acts as the flavorful foundation soaking all ingredients together.
- 1 zucchini, chopped: Adds freshness and a subtle crunch at the end.
How to Make Mexican Meatball Soup Recipe
Step 1: Make Meatballs
First things first, gather all the meatball ingredients—ground beef, rice, egg, diced onion, minced garlic, chopped cilantro and parsley, and those wonderful spices like oregano, cumin, and chili powder. Mix everything gently but thoroughly until well combined. Then, roll the mixture into perfectly round 1 ½ inch meatballs and set them aside. These little guys form the heart of the soup, so take your time to shape them well.
Step 2: Sauté Vegetables
Next, heat up the olive oil in a large pot—six quarts or more works best. Toss in the diced onions, carrots, and celery. Sauté these until the onions turn translucent and the carrots soften just a bit. This step builds the flavorful base layer for your soup, bringing out the natural sweetness of the vegetables while infusing the olive oil with earthy goodness.
Step 3: Add Spices
After your veggies have softened, sprinkle in the garlic, chili powder, oregano, and paprika. Stir everything quickly but thoroughly, letting the spices toast for about 30 seconds. This quick step is essential to release their aromatic oils and deepen the complexity of your broth.
Step 4: Add Other Ingredients
Now it’s time to bring the soup to life by stirring in your diced potatoes and uncooked rice. Follow with the fire-roasted diced tomatoes, green chilis, and finally, the beef broth. Stir everything together to combine all those incredible flavors you’ve been building.
Step 5: Simmer Meatballs
Carefully add your pre-made meatballs into the pot. Bring the soup to a gentle simmer and allow everything to cook together for 15 to 20 minutes. This time lets the meatballs cook through beautifully while infusing the broth with their rich, meaty flavor.
Step 6: Add Zucchini
Finally, stir in your chopped zucchini and bring the soup back to a simmer. Continue cooking until both the rice and vegetables are tender and the soup is piping hot. The zucchini adds a fresh pop of color and a slight crunch that balances the softness of the potatoes and meatballs perfectly.
How to Serve Mexican Meatball Soup Recipe
Garnishes
To really elevate your Mexican Meatball Soup Recipe, top it with fresh garnishes like chopped cilantro, a dollop of sour cream, sliced avocado, or even a sprinkle of shredded cheese. These add coolness and creaminess that contrast beautifully with the warm, spiced broth.
Side Dishes
Serve this soup with warm corn tortillas or a side of crispy tortilla chips for scooping. A simple Mexican street corn salad or a fresh green salad with lime vinaigrette can also complement the richness wonderfully, creating a complete meal that’s satisfying and colorful.
Creative Ways to Present
Try serving the soup in individual bowls garnished with a lime wedge for an extra zing or present it family-style in a large pot for a cozy gathering. For added fun, let everyone customize their bowls with their favorite toppings like jalapeños, chopped onions, or a squeeze of fresh lime juice. It turns dinner into a delightful, interactive experience.
Make Ahead and Storage
Storing Leftovers
This Mexican Meatball Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making leftovers even more delicious. Just be sure to cool the soup completely before refrigerating to preserve its freshness.
Freezing
If you want to keep it longer, this soup freezes well. Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Portioning it out makes for easy grab-and-go meals on busy days.
Reheating
To reheat, thaw the frozen soup in the refrigerator overnight, then warm it gently on the stovetop over medium heat, stirring occasionally. If reheating from the fridge, microwave or stove works fine. Just add a splash of broth or water if the soup thickens too much to keep it silky and vibrant.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be substituted for beef for a lighter version of this Mexican Meatball Soup Recipe. Just keep in mind these meats tend to be leaner, so adding a bit of olive oil or egg helps keep the meatballs tender.
Is it okay to use pre-cooked rice instead of uncooked rice?
For this recipe, uncooked rice is preferred because it cooks directly in the broth, absorbing all those fantastic flavors. Using pre-cooked rice might result in soggy texture if cooked too long or undercooked rice if added too late.
Can I make it spicy?
Definitely! Adjust the chili powder or add chopped jalapeños or chipotle peppers to amp up the heat in your Mexican Meatball Soup Recipe. Just remember to taste as you go so it’s just right for your palate.
What kind of broth works best for this soup?
Beef broth gives the soup a rich, hearty base perfect for the meatballs, but you can also use low-sodium chicken broth or vegetable broth if you prefer a lighter flavor or want a vegetarian twist without the meatballs.
Can I prepare the meatballs in advance?
Yes! You can mix and form the meatballs ahead of time and refrigerate them for a few hours or overnight before cooking. This makes assembling the soup quicker and easier when you’re ready to cook.
Final Thoughts
This Mexican Meatball Soup Recipe is truly a crowd-pleaser that combines comfort, flavor, and nutrition in one delicious bowl. Whether you’re feeding a family or craving a cozy night in, this soup hits every note just right. Give it a try—you’ll find yourself coming back to it time and time again!
Print
Mexican Meatball Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Mexican Meatball Soup is a delicious and comforting dish that combines flavorful, tender meatballs with a vibrant vegetable and tomato broth seasoned with chili powder, cumin, and oregano. Perfect for a family meal, it offers a balanced combination of protein, vegetables, and spices, making it both nourishing and satisfying.
Ingredients
Meatballs
- 1 pound extra lean ground beef
- â…“ cup uncooked white rice
- 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
- 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 into 1-inch bite size
- ½ cup uncooked white rice
- 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 all the meatball ingredients including ground beef, uncooked rice, egg, diced onion, minced garlic, cilantro, parsley, oregano, cumin, chili powder, salt, and pepper. Mix thoroughly until well combined, then form into 1 ½ inch diameter meatballs. Set aside for later use.
- Sauté Vegetables: Heat the olive oil in a 6-quart or larger pot over medium heat. Add diced onions, carrots, and celery, sautéing them until they soften and become fragrant, about 5-7 minutes.
- Add Spices: Stir in minced garlic, chili powder, dried oregano, and paprika with the sautéed vegetables. Cook for about 30 seconds to release the spices’ aroma, stirring constantly to avoid burning.
- Add Other Ingredients: Add the diced potatoes and uncooked rice to the pot, stirring to combine. Then add the fire-roasted diced tomatoes, canned green chilis, and beef broth. Stir everything thoroughly to incorporate all ingredients.
- Simmer Meatballs: Carefully add the prepared meatballs into the simmering soup. Bring the soup to a gentle simmer and cook uncovered for 15 to 20 minutes, or until the meatballs are fully cooked through and tender.
- Add Zucchini: Add chopped zucchini to the pot and continue simmering until the rice and all vegetables, including zucchini, are tender, about an additional 10 minutes.
- Serve: Ladle the hot soup into bowls and serve with your preferred toppings such as fresh cilantro, avocado slices, or a squeeze of lime for extra flavor.
Notes
- Use extra lean ground beef to reduce fat content and keep the soup healthy.
- Ensure meatballs are uniformly sized for even cooking.
- Fire-roasted diced tomatoes add a smoky depth to the soup; use regular diced tomatoes if unavailable but expect a milder flavor.
- You can substitute white rice with brown rice for a nuttier texture, but adjust cooking time accordingly.
- This soup freezes well; store cooled leftovers in airtight containers for up to 3 months.
- For a spicier kick, add a pinch of cayenne pepper or fresh jalapeños.
