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
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
- 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.
