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
Scale
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.
