Mexican Meatball Soup
Dive into the comforting flavors of *Mexican Meatball Soup*—a hearty, satisfying dish brimming with bold spices and vibrant ingredients. This traditional favorite combines tender, homemade meatballs made with a blend of ground beef, ground pork, rice, and fresh cilantro, simmered in a savory broth enriched with cumin, chili powder, and garlic. Loaded with wholesome vegetables like zucchini, carrots, and potatoes, and infused with the tangy sweetness of diced tomatoes, this warming soup is as nutritious as it is delicious. Perfect for a cozy family dinner or meal prep, it’s served with a squeeze of lime and optional avocado slices for an irresistible Mexican-inspired touch. Ready in just an hour, this one-pot wonder is easy to make and destined to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.25 cup white rice
- 1 large egg
- 0.5 cup (chopped) fresh cilantro
- 3 cloves (minced) garlic
- 1 large (diced) onion
- 2 medium (sliced) carrots
- 1 medium (cubed) zucchini
- 2 medium (cubed) potatoes
- 14.5 ounces (canned) diced tomatoes
- 6 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon pepper
- 1 tablespoon olive oil
- 1 medium (cut into wedges for serving) lime
- 1 medium (optional, sliced for serving) avocado
Instructions
In a large mixing bowl, combine the ground beef, ground pork, rice, egg, half of the chopped cilantro, 1 minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix thoroughly with your hands until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a tray and set aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and remaining minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
Add the carrots, potatoes, and zucchini to the pot. Sauté for another 5 minutes to soften the vegetables slightly.
Pour in the chicken broth and canned diced tomatoes (including juices). Add the cumin, chili powder, 3/4 teaspoon salt, and remaining pepper. Stir to combine and bring the mixture to a simmer.
Gently add the prepared meatballs into the simmering soup, one at a time, to avoid breaking them. Ensure they are submerged in the broth.
Reduce the heat to low, cover the pot with a lid, and simmer for 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.
Taste the soup and adjust the seasoning with more salt or pepper if needed. Stir in the remaining chopped cilantro.
Ladle the soup into bowls and serve hot, garnished with lime wedges and slices of avocado if desired. Enjoy!
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 8777 mg | 382% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 50.1 g | ||
| Protein | 185.6 g | 371% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 641 mg | 49% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 7407 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.
