If you are craving something hearty, flavorful, and full of comforting warmth, this Mexican Meatball Soup Recipe is an absolute must-try. Picture tender, juicy meatballs swimming in a richly spiced broth bursting with vegetables and a lovely touch of fire-roasted tomatoes and green chilis, creating a delicious symphony of colors, textures, and flavors. It is a dish that feels like a warm hug from the inside and is perfect for sharing with family and friends any time of year.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together beautifully to deliver incredible depth of flavor and a satisfying texture. Each component plays a vital role, from the tender meatballs to the vibrant vegetables, making the soup as nutritious as it is delicious.
- 1 pound ground beef (extra lean): Provides juicy, flavorful meatballs without excess fat.
- ⅓ cup white rice, uncooked: Adds a subtle creaminess and helps bind the meatballs together.
- 1 egg: Acts as a natural binder for the meatballs, keeping them perfectly shaped.
- ½ cup yellow onion, diced (for meatballs): Imparts subtle sweetness and moisture to the meatballs.
- 3 cloves garlic, minced (for meatballs): Infuses a warm, aromatic bite that enhances the overall soup.
- 2 tablespoons cilantro, chopped: Brings a fresh, herbal brightness to the meatballs.
- 2 teaspoons parsley, chopped: Adds a mild, grassy flavor that complements the cilantro.
- ½ teaspoon dried oregano: Offers a hint of earthiness and Mediterranean flair.
- ¾ teaspoon ground cumin: Introduces a smoky, warm spice essential to Mexican cooking.
- 1 teaspoon chili powder: Delivers a gentle heat and chili flavor that wakes up the palate.
- ½ teaspoon salt: Elevates all the flavors perfectly.
- ½ teaspoon pepper: Lends subtle spicy notes and balance.
- 1 tablespoon olive oil: Used for sautéing vegetables to deepen their flavor.
- ½ cup yellow onion, diced (for soup): Provides aromatic sweetness as a base.
- 1 cup diced carrots (about 2 carrots): Adds natural sweetness and color contrast.
- 1 cup diced celery (about 2 ribs): Brings lovely crunch and aroma.
- 4 cloves garlic, minced (for soup): Strengthens the savory base.
- 2 teaspoons chili powder: Intensifies the spicy warmth in the broth.
- 1 teaspoon dried oregano: Adds herbal depth to the soup.
- ½ teaspoon paprika: Offers a mild smoky sweetness that balances the other spices.
- 1 ½ cups potatoes, diced into 1-inch pieces: Gives the soup heartiness and a creamy texture when cooked.
- ½ cup white rice, uncooked (for soup): Adds body and a tender bite to the broth.
- 2 (15.9 ounce) cans fire-roasted diced tomatoes: Bring a robust, smoky tomato flavor.
- 1 can green chilis: Provide a slight tang and additional heat.
- 6 cups beef broth: Forms the rich, savory liquid base for the soup.
- 1 zucchini, chopped: Adds freshness and a light vegetal note at the end.
How to Make Mexican Meatball Soup Recipe
Step 1: Make Meatballs
Start by combining all the meatball ingredients in a large bowl: ground beef, rice, egg, diced onion, minced garlic, chopped cilantro and parsley, dried oregano, ground cumin, chili powder, salt, and pepper. Mixing everything together by hand helps distribute the flavors evenly. Once combined, roll the mixture into 1 ½ inch meatballs and set them aside. These little flavor bombs will form the heart of your soup.
Step 2: Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery to the pot. Sauté these aromatics until they begin to soften and release their natural sweetness, about 5 minutes. This step builds the flavor foundation for the soup, so take your time and enjoy the wonderful aromas filling your kitchen.
Step 3: Add Spices
Sprinkle in the minced garlic, chili powder, dried oregano, and paprika, stirring constantly. Cook for around 30 seconds to allow the spices to bloom, which unlocks their full flavor potential and intensifies the taste of the broth. This little burst of spice makes all the difference in creating a truly authentic Mexican Meatball Soup Recipe.
Step 4: Add Other Ingredients
Next, stir in the diced potatoes and uncooked rice, coating them with the spiced vegetable mixture. Pour in the fire-roasted diced tomatoes, green chilis, and beef broth. Mix everything gently to combine, creating a beautifully vibrant and fragrant soup base.
Step 5: Simmer Meatballs
Carefully add your prepared meatballs into the simmering liquid. Bring the soup to a gentle simmer and cook for 15 to 20 minutes until the meatballs are cooked through and firm. This is the moment where all those flavors marry perfectly, resulting in a soul-satisfying bowl of comfort.
Step 6: Add Zucchini
Finally, toss in the chopped zucchini and allow the soup to return to a simmer. Cook until the rice is tender and the vegetables are cooked through but still vibrant. The zucchini adds a fresh, light contrast that lifts the richness of the broth, completing your masterpiece.
How to Serve Mexican Meatball Soup Recipe
Garnishes
Elevate your Mexican Meatball Soup Recipe by adding fresh garnishes such as chopped cilantro, a squeeze of lime juice, diced avocado, or a dollop of sour cream. Each of these options adds a lovely pop of color, texture, and brightness that complements the spicy, savory broth beautifully.
Side Dishes
This soup pairs wonderfully with warm corn tortillas, crispy tortilla chips, or a side of freshly made Mexican rice. These sides not only round out the meal but also provide delicious textural contrasts that make the whole dining experience more satisfying.
Creative Ways to Present
Serve this soup in rustic bowls with a sprinkle of cotija cheese and a few slices of jalapeño for a little extra kick. You might also present it with a small side of pickled onions or radishes for an unexpected burst of flavor that will impress your guests and make every spoonful exciting.
Make Ahead and Storage
Storing Leftovers
After enjoying your Mexican Meatball Soup Recipe, transfer leftovers into an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making the soup even tastier when reheated.
Freezing
This soup freezes beautifully. Just be sure to let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months for convenient, ready-to-go meals. When thawed, the meatballs retain their texture and the broth remains flavorful.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened in the fridge or freezer, add a splash of beef broth or water to loosen it up. Avoid microwave reheating for best texture and flavor preservation.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option that works well in this Mexican Meatball Soup Recipe. Just keep an eye on the cooking time since turkey meatballs might cook a bit faster than beef ones.
Is it possible to make this soup vegetarian?
You can omit the meatballs and use vegetable broth instead of beef broth. Substitute the meatballs with hearty lentils or plant-based meat alternatives to keep the soup filling and flavorful.
What can I use if I don’t have fire-roasted tomatoes?
Regular canned diced tomatoes are a fine substitute. To mimic the smoky flavor, you can add a pinch of smoked paprika, which will add a similar depth and complexity.
Can I prepare the meatballs ahead of time?
Yes, you can assemble the meatballs a day before and keep them refrigerated. This makes the cooking process faster and more convenient when you are ready to make the soup.
Is this soup spicy?
This Mexican Meatball Soup Recipe has a mild to medium level of spiciness, which can be adjusted easily by increasing or reducing the chili powder and green chilis according to your preference.
Final Thoughts
There is something truly comforting about a bowl of homemade Mexican Meatball Soup Recipe that warms the soul and satisfies the appetite. It is simple to prepare yet packed with layers of bold flavor and texture that will have your family asking for seconds. I can’t wait for you to try this recipe, share it with your loved ones, and enjoy the cozy joy that only a homemade soup can bring.
Print
Mexican Meatball Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Mexican Meatball Soup features tender, flavorful beef meatballs simmered in a robust broth with fire-roasted tomatoes, fresh vegetables, and classic Mexican spices. Perfect for a comforting weeknight dinner, this soup combines wholesome ingredients like rice, potatoes, and zucchini, creating a satisfying and nutritious meal that serves eight.
Ingredients
Meatballs
- 1 pound extra lean ground beef
- ⅓ 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
- 1 tablespoon olive oil (for sautéing)
Soup Base
- 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 pieces
- 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 the ground beef, uncooked rice, egg, diced onion, minced garlic, chopped cilantro, chopped parsley, dried oregano, ground cumin, chili powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Form the mixture into 1½-inch meatballs and set aside.
- Sauté Vegetables: Heat the olive oil in a 6-quart or larger pot over medium heat. Add the diced onions, carrots, and celery, sautéing until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Spices: Stir in the minced garlic, chili powder, dried oregano, and paprika. Cook the mixture for about 30 seconds to bloom the spices, releasing their aroma.
- Add Other Ingredients: Incorporate the diced potatoes and uncooked rice into the pot. Pour in the fire-roasted diced tomatoes, green chilis, and beef broth. Stir well to combine all the ingredients uniformly.
- Simmer Meatballs: Gently add the prepared meatballs into the simmering soup. Bring the soup back to a gentle simmer and cook for 15 to 20 minutes, or until the meatballs are thoroughly cooked through.
- Add Zucchini: Add the chopped zucchini to the pot and bring the soup back to a simmer. Continue cooking until the rice and vegetables are tender, about 10 more minutes.
- Serve: Ladle the soup into bowls and serve warm. Garnish with your preferred toppings such as fresh cilantro, avocado slices, or a squeeze of lime, if desired.
Notes
- Using extra lean ground beef helps reduce fat content while maintaining flavor.
- Uncooked rice added both in the meatballs and soup thickens the broth and adds texture.
- Fire-roasted tomatoes impart a smoky flavor that enhances the overall dish.
- Simmer gently to keep meatballs intact and tender.
- Feel free to adjust chili powder and paprika to your preferred spice level.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
