Ranchero Meatball Soup
Warm up your soul with a bowl of Ranchero Meatball Soup, a hearty and flavorful Mexican-inspired dish that combines tender homemade meatballs with a rich, spiced broth. Made with a blend of ground beef and pork, these perfectly seasoned meatballs are simmered alongside vibrant vegetables like carrots, celery, and jalapeños, as well as aromatic herbs and spices like cumin, chili powder, and paprika. The addition of diced tomatoes and tomato paste creates a luscious base, while fresh cilantro and a squeeze of lime add a zesty, refreshing finish. Ready in under an hour, this comforting soup is perfect for weeknight dinners or meal prepping, offering six generous servings of pure comfort in every bowl.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium White onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 small Jalapeño, minced
- 1 14 oz can Tomatoes, diced
- 2 tbsp Tomato paste
- 6 cups Beef broth
- 1 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Oregano, dried
- 0.25 cup Fresh cilantro, chopped
- 1 large Lime, cut into wedges
Instructions
In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, minced garlic, ground cumin, 0.5 tsp salt, and black pepper. Mix well until evenly combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray.
Heat a large pot or Dutch oven over medium heat and add olive oil. Once hot, carefully add the meatballs in batches, browning them on all sides (about 2-3 minutes per side). Remove meatballs and set aside.
In the same pot, add diced onion, carrots, celery, and jalapeño. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
Add diced tomatoes, tomato paste, chili powder, paprika, oregano, and remaining 1 tsp of salt. Stir well to combine.
Pour in the beef broth and bring the mixture to a simmer.
Return the browned meatballs to the pot and gently place them into the soup. Simmer for 15-20 minutes, allowing the meatballs to cook through and the flavors to meld.
Stir in the fresh cilantro just before serving.
Ladle the soup into bowls and serve with lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 10573 mg | 460% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 35.5 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 507 mg | 39% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4487 mg | 95% | |
*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.
