This recipe for mexican meatball soup is loaded with seasoned beef meatballs, black beans and plenty of vegetables in a flavorful and spicy broth. Add your favorite toppings and you've got a complete meal in a bowl!
Print

Mexican Meatball Soup

This recipe for Mexican meatball soup is loaded with seasoned beef meatballs, black beans and plenty of vegetables in a flavorful and spicy broth. Add your favorite toppings and you've got a complete meal in a bowl!
Course Main Course, Soup
Cuisine Mexican
Keyword meatball soup, mexican meatball soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 588kcal
Author Sara Welch

Ingredients

For the meatballs

  • cooking spray
  • 1 pound 90% lean ground beef
  • 1/4 cup dry breadcrumbs
  • 1 egg
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 2 teaspoons lime juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons water

For the soup

  • 6 cups beef broth
  • 14.5 ounce can of diced tomatoes with chiles undrained (can also use a can of regular diced tomatoes for less heat)
  • 8 ounce can of tomato sauce
  • 2 teaspoons olive oil
  • 1 onion diced
  • 2 carrots peeled and chopped into 1/4 pieces
  • 1 zucchini chopped into 1/2 pieces
  • 1 15 ounce can of black beans drained and rinsed
  • 1 cup frozen corn
  • salt and pepper to taste
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Garnishes: chopped cilantro, tortilla strips, sour cream, shredded cheese, diced tomatoes, lime wedges, avocado

Instructions

  • For the meatballs:
  • Preheat the broiler. Line a sheet pan with foil and coat with cooking spray. Combine all meatball ingredients and stir until thoroughly mixed together. Form 1 inch meatballs and place them on the pan.
  • Broil for 8-10 minutes until meatballs are cooked through.
  • For the soup:
  • In a large pot heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until translucent. Add the carrots and cook for 5 minutes more; season vegetables with salt and pepper to taste.
  • Add the beef broth, can of tomatoes, can of tomato sauce, chili powder and cumin to the pot.
  • Bring the pot to a boil then reduce heat to medium; simmer for 5 minutes.
  • Add the meatballs, black beans, corn and zucchini to the pot. Simmer for an additional 5 minutes or until zucchini is tender. Season the soup to taste with salt and pepper.
  • Serve immediately with toppings such as chopped cilantro, sour cream, tortilla strips, shredded cheese and avocado.

Nutrition

Calories: 588kcal | Carbohydrates: 66g | Protein: 44g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 2420mg | Fiber: 15g | Sugar: 11g