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!
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.