Mexican-style Meatball Soup
This hearty Mexican-Style Meatball Soup is packed with flavorful spices, tender meatballs, and hearty vegetables. Perfect for a cozy dinner and sure to satisfy everyone at the table.
Equipment
- 1 large pot or Dutch oven
- 1 mixing bowl
- 1 baking sheet
- 1 spoon or spatula
- 1 cutting board
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup chopped cilantro
- 1 large egg
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon chili flakes (optional)
- to taste salt and pepper
- lime wedges and additional cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine ground beef, breadcrumbs, chopped cilantro, egg, ground cumin, chili powder, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a baking sheet.
- Bake the meatballs in the preheated oven for about 15 minutes or until browned and cooked through.
- While the meatballs are baking, heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and diced tomatoes with their juices. Stir to combine.
- Add the diced carrot, zucchini, bell pepper, dried oregano, ground cumin, chili flakes (if using), and season with salt and pepper. Bring the soup to a simmer.
- Once the meatballs are done baking, carefully add them to the soup. Simmer for an additional 10-15 minutes to allow the flavors to meld.
- Serve the soup hot, garnished with lime wedges and additional cilantro if desired.
Notes
Feel free to customize the vegetables in the soup according to your preference.
This soup can be made ahead of time and reheated for a quick dinner.
For extra heat, consider adding jalapeños or hot sauce to the soup.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.