Mexican Meatball Soup
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • For the meatballs:
  • 1 pound lean ground beef or ground turkey
  • ½ cup raw white rice, long-grain or basmati work best
  • 2 garlic cloves, minced
  • 1 egg
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 tablespoons finely chopped cilantro
  • 1 tsp salt
  • ½ teaspoon pepper
  • For the soup:
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 zucchini chopped into ½ -inch dice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • fresh ground pepper
  • 6 cups beef or chicken stock
  • 1-15-ounce can fire roasted tomatoes
  • 1-15 ounce can of black beans, drained and rinsed
  • Kernels from 2 ears corn or 1 cup of frozen corn
Instructions
  1. Optional toppings: avocado, sour cream, shredded cheese, cilantro, red onion, corn chips, lime wedges
  2. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  3. Place the ground meat, rice, garlic, egg, cumin, oregano, cilantro, salt, and pepper in a large bowl and mix gently until just combined. Do not overmix.
  4. Using wet hands, roll the mixture into 1-inch balls and place onto the prepared baking sheet. Bake for 20 minutes, until cooked through and lightly browned. Set aside.
  5. Meanwhile, heat the oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes, until soft and translucent. Add the carrots, zucchini, cumin, chili powder, oregano, salt and pepper and cook for 8-10 minutes, stirring often.
  6. Add the stock, tomatoes, and bring to a boil then reduce heat to a simmer for 10 minutes.
  7. Add the meatballs, black beans, and corn to the pot. Simmer for an additional 5-10 minutes or until the corn is tender.
  8. Adjust seasonings and ladle into bowls and serve with optional toppings.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2021/04/12/mexican-meatball-soyp/