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
Scale
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.
