Mexican Tortilla Meatball Soup
Dive into the bold, vibrant flavors of Mexican cuisine with this hearty Mexican Tortilla Meatball Soup! Perfect for warming up on a chilly evening, this comforting soup combines tender, spiced beef meatballs with a rich tomato-chicken broth infused with garlic, cumin, chili powder, and coriander. Sautéed bell peppers and onions enhance the depth of flavor, while crispy baked tortilla strips, creamy avocado, and melty cheddar cheese add irresistible texture and garnish. Fresh cilantro and a splash of lime juice brighten every spoonful, creating the perfect balance of savory and zesty. With just under an hour from prep to plate, this satisfying recipe is ideal for family dinners or casual gatherings. Enjoy a true taste of Mexico in your own kitchen!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 large Egg
- 60 grams Breadcrumbs
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Bell pepper
- 400 grams Diced tomatoes
- 1 liter Chicken broth
- 0.5 teaspoon Ground coriander
- 1 teaspoon Chili powder
- 30 grams Fresh cilantro
- 2 tablespoons Lime juice
- 4 Corn tortillas
- 1 large Avocado
- 120 grams Cheddar cheese
Instructions
In a large mixing bowl, combine the ground beef, egg, breadcrumbs, minced garlic, ground cumin, salt, and black pepper. Mix well until fully incorporated.
Using your hands or a small scoop, shape the mixture into small meatballs, roughly 1 inch in diameter.
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs in batches and cook for 4-5 minutes, turning occasionally, until browned on all sides. Remove and set aside.
Add the remaining tablespoon of olive oil to the same pot. Dice the onion and bell pepper, then sauté them in the oil for 4-5 minutes until softened.
Stir in the diced tomatoes, chicken broth, ground coriander, and chili powder. Bring the mixture to a gentle simmer.
Return the browned meatballs to the pot and cook for an additional 20-25 minutes, or until the meatballs are fully cooked and the flavors have melded.
While the soup simmers, preheat your oven to 180°C (350°F). Slice the corn tortillas into thin strips, arrange them on a baking sheet, and bake for 8-10 minutes until crispy.
Stir in freshly chopped cilantro and lime juice into the soup just before serving.
Serve the soup hot, topped with tortilla strips, diced avocado, shredded cheddar cheese, and additional cilantro if desired.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.4 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 240 mg | 18% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 829 mg | 18% | |
*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.
