Magic Mexican Meatball Soup
Dive into a bowl of warmth and flavor with Magic Mexican Meatball Soup, a hearty, crowd-pleasing dish that combines tender beef-and-pork meatballs with a vibrant medley of vegetables and zesty spices. This soup showcases a rich broth infused with cumin, chili powder, and lime juice, delivering authentic Mexican-inspired flair. Packed with colorful ingredients like zucchini, carrots, potatoes, and sweet corn, it's as nutritious as it is delicious. Perfect for weeknight dinners or entertaining guests, this one-pot wonder is easy to prepare and fills your kitchen with irresistible aromas in under an hour. Garnish with fresh cilantro for an extra burst of freshness and serve with warm tortillas or crusty bread for a complete meal.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 1 large egg
- 0.5 cup breadcrumbs
- 0.25 cup fresh cilantro
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 2 medium potatoes, diced
- 6 cups chicken or beef broth
- 14.5 oz diced tomatoes (canned)
- 1 cup frozen corn
- 1 large lime, juiced
- 1 small jalapeño, minced (optional)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, egg, breadcrumbs, minced cilantro, 1 minced garlic clove, ground cumin, chili powder, 0.5 tsp salt, and 0.25 tsp black pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the remaining minced garlic and optional minced jalapeño (if using), and cook for another minute until fragrant.
Stir in the carrots, zucchini, and potatoes. Cook for 5 minutes, stirring occasionally.
Add the chicken or beef broth, diced tomatoes (with their juice), and remaining salt and pepper. Bring to a gentle boil.
Carefully drop the meatballs into the soup. Reduce the heat to a simmer and let cook for 20 minutes, stirring occasionally.
Stir in the frozen corn and cook for an additional 5 minutes.
Turn off the heat and stir in the fresh lime juice. Adjust seasoning to taste if needed.
Serve hot, garnished with additional chopped cilantro, if desired.
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 9847 mg | 428% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 42.9 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 478 mg | 37% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 5436 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
