Description
This flavorful Mexican Meatball Soup combines tender homemade beef meatballs with a spicy, hearty broth filled with vegetables, fire-roasted tomatoes, rice, and aromatic Mexican spices. It’s a comforting and nutritious dish perfect for family dinners or when you want a taste of Mexican cuisine in a warm bowl.
Ingredients
Scale
For the Meatballs
- 1 pound extra lean ground beef
- â…“ cup white rice
- 1 egg
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons cilantro, chopped
- 2 teaspoons parsley
- ½ teaspoon oregano
- ¾ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
For the 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 oregano
- ½ teaspoon paprika
- 1 ½ cups potatoes, diced into 1-inch bite-sized pieces
- ½ cup white rice
- 2 (15.9 ounce) cans fire-roasted diced tomatoes
- 1 can green chilis
- 6 cups beef broth
- 1 zucchini, chopped
Instructions
- Prepare Meatballs: In a large mixing bowl, combine the ground beef, white rice, egg, diced onion, minced garlic, chopped cilantro, parsley, oregano, cumin, chili powder, salt, and pepper. Mix everything thoroughly until well combined. Then, shape the mixture into 1 ½ inch meatballs and set them aside.
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant.
- Add Spices: Stir in the minced garlic, chili powder, oregano, and paprika. Cook this mixture for about 30 seconds while stirring constantly to release the flavors of the spices.
- Add Remaining Ingredients: Add the diced potatoes, white rice, fire-roasted diced tomatoes (with their juices), green chilis, and beef broth to the pot. Stir well to combine all the ingredients and bring the mixture to a simmer.
- Cook Meatballs: Carefully add the prepared meatballs into the simmering soup one by one, making sure they don’t stick together. Let the soup cook for 15 to 20 minutes, or until the meatballs are fully cooked through and the rice and potatoes are tender.
- Add Zucchini: Stir in the chopped zucchini and allow the soup to simmer a few minutes more until the zucchini is tender but still retains some firmness.
- Serve: Ladle the hot soup into bowls and serve with your favorite toppings such as shredded cheese, sour cream, avocado slices, or crunchy tortilla chips for added texture and flavor.
Notes
- Using extra lean ground beef helps keep the soup lower in fat.
- Be careful not to overcrowd the meatballs in the pot to prevent sticking.
- If you prefer, substitute white rice with brown rice but increase cooking time to ensure the rice softens.
- Fire-roasted diced tomatoes add a smokey depth—feel free to use plain diced tomatoes if necessary.
- Adjust chili powder amount to control the spice level of the soup.
- Leftover soup stores well and tastes great the next day after flavors meld.
- For a vegetarian version, substitute meatballs with plant-based alternatives and use vegetable broth.
