If you’re craving something comforting, colorful, and packed with bold flavors, this Mexican Meatball Soup Recipe is going to become your new go-to favorite. Imagine tender, juicy meatballs seasoned with vibrant herbs and spices, swimming in a rich broth loaded with fresh vegetables and a hint of smoky chili. It’s a bowl that warms your soul and delights your taste buds with every spoonful. Plus, it’s surprisingly easy to make, perfect for sharing with family or friends on a cozy night in.
Ingredients You’ll Need
Every ingredient here is simple and accessible, yet each one plays an essential role in building the layers of flavor, texture, and color that make this Mexican Meatball Soup Recipe so irresistibly delicious.
- 1 pound ground beef (extra lean): The hearty base for tender, juicy meatballs packed with flavor.
- â…“ cup white rice, uncooked: Keeps the meatballs light and fluffy while absorbing all those delicious spices.
- 1 egg: Acts as the perfect binder to hold the meatballs together.
- ½ cup yellow onion, diced: Adds subtle sweetness and depth to both the meatballs and the soup.
- 3 cloves garlic, minced: Essential for that unmistakable savory kick.
- 2 tablespoons cilantro, chopped: Brings brightness and a fresh herbal note.
- 2 teaspoons parsley, chopped: Compliments the cilantro with its mild, clean flavor.
- ½ teaspoon dried oregano: A classic herb that enhances Mexican flavors wonderfully.
- ¾ teaspoon ground cumin: Adds earthy warmth and a smoky undertone.
- 1 teaspoon chili powder: Gives the meatballs just the right amount of gentle heat.
- ½ teaspoon salt: Balances and elevates all the ingredients.
- ½ teaspoon pepper: Adds a subtle peppery spice.
- 1 tablespoon olive oil: Used to sauté vegetables to tender perfection.
- ½ cup yellow onion, diced: For the soup base, imparting sweetness when sautéed.
- 1 cup diced carrots (about 2 carrots): Adds lovely color and natural sweetness.
- 1 cup diced celery (about 2 celery ribs): Brings freshness and gentle crunch to the broth.
- 4 cloves garlic, minced: Infuses the soup with deep savory notes.
- 2 teaspoons chili powder: Warms the soup with mild smoky spice.
- 1 teaspoon dried oregano: Adds herbaceous complexity to the broth.
- ½ teaspoon paprika: Offers beautiful color and a subtle smoky flavor.
- 1 ½ cups potatoes, diced 1-inch bite size: Provides hearty, comforting texture.
- ½ cup white rice, uncooked: Helps thicken the soup while bringing satisfying substance.
- 2 (15.9 ounce) cans fire-roasted diced tomatoes: Adds smokiness and a vibrant tomato base.
- 1 can green chilis: Infuses a mild and slightly tangy heat.
- 6 cups beef broth: The savory foundation of the soup that ties all flavors together.
- 1 zucchini, chopped: Adds freshness and tender green crunch at the end.
How to Make Mexican Meatball Soup Recipe
Step 1: Make Meatballs
Start by combining ground beef, rice, egg, diced onion, garlic, cilantro, parsley, oregano, cumin, chili powder, salt, and pepper in a large mixing bowl. Mix everything just until combined, being careful not to overwork the meat. Then, roll the mixture into 1 ½ inch meatballs and set them aside to rest. This simple step forms the foundation of your soup’s rich flavor and hearty texture.
Step 2: Sauté Vegetables
Heat olive oil in a large 6-quart pot over medium heat. Add the diced onions, carrots, and celery, and sauté until they begin to soften and become fragrant. This step unlocks the natural sweetness of the vegetables, creating a delicious base that will deepen the soup’s complexity.
Step 3: Add Spices
Stir in minced garlic, chili powder, oregano, and paprika, cooking for about 30 seconds. Toasting these spices gently brings out their full aromatic potential, elevating the entire soup with warm, inviting flavors.
Step 4: Add Other Ingredients
Next, add the diced potatoes and uncooked rice to the pot, stirring to combine. Pour in the fire-roasted diced tomatoes, green chilis, and beef broth. This combination creates a hearty, robust broth that is both comforting and full of vibrant Mexican-inspired flavor.
Step 5: Simmer Meatballs
Carefully add the prepared meatballs into the simmering broth. Let everything cook gently for 15 to 20 minutes until the meatballs are cooked through and the rice inside is tender. Be patient during this step—the slow simmer allows all the flavors to marry beautifully.
Step 6: Add Zucchini
Finally, toss in the chopped zucchini and bring the soup back to a gentle simmer. Cook a little longer until all the vegetables and rice are tender. This finishing touch adds vibrant color and a pleasant freshness that balances the rich and spicy notes perfectly.
How to Serve Mexican Meatball Soup Recipe
Garnishes
Feel free to dress up your bowl with fresh cilantro leaves, a squeeze of lime, diced avocado, or a dollop of sour cream. These garnishes add brightness, creaminess, and layered texture that make each spoonful even more satisfying. Plus, they make your presentation pop!
Side Dishes
Serve alongside warm corn tortillas or a crusty bread loaf to soak up the flavorful broth. A crisp green salad with avocado and lime dressing is also a fantastic accompaniment, adding refreshing crunch to contrast the soup’s warmth.
Creative Ways to Present
For a fun twist, try serving the soup in mini bread bowls or garnish with crisp tortilla strips for extra texture. You could also ladle the soup over a bed of cooked rice or quinoa for a more filling meal that impresses guests with its hearty presentation.
Make Ahead and Storage
Storing Leftovers
This Mexican Meatball Soup Recipe stores wonderfully in the refrigerator for up to 3 days. Transfer the soup to an airtight container to keep flavors fresh and maintain the tender texture of the meatballs and vegetables.
Freezing
If you want to enjoy this soup later, freeze it in a freezer-safe container for up to 3 months. Just keep in mind that the potatoes might change texture slightly after thawing, but the soup’s flavor will remain amazing.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if the soup thickens too much during storage. This careful reheating ensures the meatballs stay tender and the veggies don’t overcook.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great lean alternative that works well in this Mexican Meatball Soup Recipe. Just be sure to monitor cooking times because turkey meatballs can cook a bit faster.
Is it possible to make this soup spicy?
Yes! To amp up the heat, add extra chili powder, a pinch of cayenne pepper, or some chopped jalapeños. Adjust according to your heat preference for a fiery kick.
Can I prepare the meatballs ahead of time?
You sure can! Prepare the meatballs up to a day in advance and refrigerate them until ready to use. This makes the soup assembly quicker and stress-free when you’re ready to cook.
What can I substitute for white rice?
Feel free to use brown rice, quinoa, or even cauliflower rice if you’re looking for a low-carb option. Just remember cooking times might vary slightly based on your choice.
Does this recipe freeze well?
Yes, freezing works great for this soup. Meatballs and broth freeze nicely, but the potatoes might become a bit softer after thawing. It’s best to enjoy frozen soup within 3 months for optimal flavor and texture.
Final Thoughts
This Mexican Meatball Soup Recipe is truly a bowl of pure comfort and joy. It’s perfect for warming up any day with fresh, bold flavors and satisfying textures. Trust me, once you try it, you’ll keep coming back for more. So grab those ingredients and dive into this delicious, heartwarming soup. You won’t regret it!
Print
Mexican Meatball Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Mexican Meatball Soup combines flavorful homemade beef meatballs with a rich, spiced broth full of fresh vegetables, rice, and tender potatoes. Perfect for a warming family meal, this soup features aromatic spices such as chili powder, cumin, and oregano, enhanced by fire-roasted tomatoes and green chilis. Easy to prepare on the stovetop, it’s a comforting dish that yields generous servings and bold Mexican-inspired tastes.
Ingredients
Meatballs
- 1 pound ground beef (extra lean)
- â…“ cup white rice, uncooked
- 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
Soup Base and Vegetables
- 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 dried oregano
- ½ teaspoon paprika
- 1 ½ cups potatoes, diced 1-inch bite size
- ½ cup white rice, uncooked
- 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 ground beef, ⅓ cup uncooked rice, egg, ½ cup diced yellow onion, minced garlic, chopped cilantro and parsley, dried oregano, ground cumin, chili powder, salt, and pepper. Mix thoroughly, then form the mixture into 1 ½ inch meatballs. Set aside.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large 6-quart or larger pot over medium heat. Add ½ cup diced yellow onion, diced carrots, and diced celery. Sauté these vegetables until they are softened and fragrant, about 5-7 minutes.
- Add Spices: Stir in minced garlic, 2 teaspoons chili powder, 1 teaspoon dried oregano, and ½ teaspoon paprika. Cook this mixture for about 30 seconds to release the spices’ aromas.
- Add Other Ingredients: Add diced potatoes and ½ cup uncooked white rice to the pot. Then pour in the two cans of fire-roasted diced tomatoes (with juice), the can of green chilis, and 6 cups of beef broth. Stir everything together to combine well.
- Simmer Meatballs: Carefully add the prepared meatballs into the simmering soup. Bring the soup to a gentle simmer and cook uncovered for 15 to 20 minutes, until the meatballs are fully cooked through.
- Add Zucchini: Add the chopped zucchini to the pot and bring the soup back to a simmer. Continue cooking until the rice is tender and all vegetables are cooked through, about another 10 minutes.
- Serve: Once everything is tender and flavors have melded, ladle the soup into bowls and serve hot. Optionally, top with fresh cilantro, sliced avocado, or a squeeze of lime.
Notes
- Extra lean ground beef helps reduce fat but retains flavor and texture in the meatballs.
- Ensure rice is fully cooked in the soup to avoid any crunchiness.
- Adjust chili powder and green chilis amounts for desired spiciness.
- Fire-roasted tomatoes add a smoky depth, but diced tomatoes can be substituted if unavailable.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes nicely.
- For a thicker broth, reduce the amount of beef broth or simmer uncovered longer.
