Tex-mex Meatball Soup
This hearty Tex-Mex Meatball Soup combines flavorful meatballs with a rich, spiced broth filled with beans, corn, and tomatoes, making it a perfect dish for a cozy evening. Packed with protein and a kick of spice, it’s sure to be a crowd-pleaser.
Equipment
- 1 large soup pot or Dutch oven
- 1 mixing bowl
- 1 baking sheet
- 1 spoon or spatula
- 1 cooking thermometer (optional)
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh cilantro, chopped
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- to taste pinch salt
- to taste pinch pepper
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic, minced
- 1 bell pepper diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- to taste pinch salt
- optional toppings: avocado, sour cream, cheese, lime wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine all the meatball ingredients: ground beef, breadcrumbs, Parmesan cheese, cilantro, egg, garlic powder, cumin, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 inch in diameter, and place them 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 soup pot over medium heat. Add diced onion, garlic, and bell pepper, and sauté for about 5 minutes until soft.
- Stir in the black beans, corn, diced tomatoes, chicken broth, chili powder, smoked paprika, and salt. Bring to a simmer.
- Once the meatballs are done, carefully add them to the soup. Simmer for an additional 10 minutes, allowing the flavors to meld together.
- Serve hot, garnished with your choice of avocado, sour cream, cheese, and lime wedges.
Notes
Adjust the spiciness by adding jalapeños or hot sauce to the soup if desired.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for longer storage.
Serve with tortilla chips for extra crunch.