Spicy Southwestern Meatball Soup
Warm up your dinner table with this hearty and flavorful Spicy Southwestern Meatball Soup! This zesty recipe combines tender beef-and-pork meatballs seasoned with cumin, chili powder, and garlic, simmered in a vibrant broth infused with smoky paprika, fresh cilantro, and lime juice. Packed with black beans, sweet corn, and a medley of sautéed vegetables, this soup delivers a comforting blend of spice and Southwest-inspired flair. Topped with creamy avocado slices and ready in just an hour, this dish is perfect for cozy weeknight meals or casual gatherings. Serve it with a side of crusty bread or tortilla chips for the ultimate indulgence. Whether you crave bold flavors or a hearty one-pot dinner, this Spicy Southwestern Meatball Soup will steal the show!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup bread crumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 medium jalapeño pepper
- 1 medium red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 14.5 ounces chopped tomatoes
- 6 cups chicken broth
- 1 cup frozen corn
- 15 ounces black beans
- 0.5 cup fresh cilantro
- 1 medium lime
- 1 medium avocado
Instructions
In a large mixing bowl, combine ground beef, ground pork, bread crumbs, egg, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper. Mix until evenly combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat olive oil in a large pot over medium-high heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs from the pot and set aside.
In the same pot, add finely chopped onion, minced garlic, diced jalapeño, and diced red bell pepper. Sauté for 5-7 minutes until the vegetables are softened.
Stir in ground cumin, paprika, and oregano, and cook for 1 minute until fragrant.
Add chopped tomatoes (with their juice) and chicken broth to the pot. Bring to a simmer and allow the soup base to cook for 10 minutes.
Return the meatballs to the pot, then add frozen corn and rinsed black beans. Simmer for another 15 minutes until meatballs are fully cooked and the flavors meld together.
Stir in chopped fresh cilantro and the juice of one lime for a burst of freshness.
Ladle the soup into bowls and garnish with slices of avocado. Serve hot and enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 999 mg | 21% | |
*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.
