Mexican Meatball Salsa Soup
Warm up with a comforting bowl of Mexican Meatball Salsa Soup, a vibrant and hearty dish that’s bursting with bold flavors and wholesome ingredients. Made with tender, homemade beef and pork meatballs seasoned with cumin and oregano, this flavorful soup is simmered in a zesty salsa and chicken broth base for a kick of spice that can be customized to your taste. Fresh veggies like zucchini, carrots, and potatoes add texture and nutrition, while a garnish of cilantro, a squeeze of lime, and optional creamy avocado take it to the next level. Perfect for weeknight dinners, this one-pot wonder is ready in under an hour, making it an easy, family-friendly meal that satisfies cravings for authentic Mexican flavors. Whether you’re looking for a cozy way to spice up your soup game or a crowd-pleasing recipe, Mexican Meatball Salsa Soup is an irresistible choice!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 large egg
- 0.5 cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups salsa (mild, medium, or hot depending on preference)
- 6 cups chicken broth
- 1 medium zucchini, diced
- 2 carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 0.25 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1 large avocado, diced (optional)
Instructions
In a mixing bowl, combine the ground beef, ground pork, egg, panko breadcrumbs, minced garlic, cumin, oregano, salt, and black pepper. Mix everything together gently until well combined, being careful not to overwork the meat.
Using your hands or a small scoop, form the meat mixture into small meatballs, about 1 inch in diameter, and set them aside on a baking sheet or plate.
In a large pot or Dutch oven, add the salsa and chicken broth. Stir to combine and bring the mixture to a simmer over medium heat.
Carefully drop the meatballs into the simmering broth one at a time. Allow them to cook for about 10 minutes without stirring to prevent them from breaking apart.
Add the diced zucchini, sliced carrots, and diced potatoes to the pot. Stir gently and allow the soup to simmer for an additional 20 minutes, or until the vegetables are tender and the meatballs are fully cooked.
Taste the broth and adjust seasoning as needed with additional salt or pepper.
Serve the soup hot, garnished with fresh cilantro. Add a squeeze of lime juice to each bowl for brightness, and top with diced avocado if desired.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 6024 mg | 262% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 41.9 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 648 mg | 50% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 7440 mg | 158% | |
*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.
