Mexican Meatball Soup

If you've ever wanted tacos in soup form with all the toppings, this soup is for you!

In these recipes, I can find the ingredients list a little overwhelming. However, what I like to do for prep is get all the spices measured and mixed together in a bowl. I like to get all my ingredients out and separated by where in the recipe I need them. It makes it so much more efficient when all is said and done to make the recipe when a little bit of preparation is done. I love how packed full of veggies this recipe is and I think the toppings work together with the soup so well too. It's like tacos but in soup form and I love it!

What you need:

For the soup:

• 1 cup long grain white rice, uncooked, divided
• 2 Tbsp. olive oil
• 1/2 small yellow onion, chopped
• 1 jalapeno pepper, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 2 small Yukon gold potatoes, cut into 1-inch pieces
• 2 tsp. chili powder
• 1 1/2 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. ground coriander
• 1/2 tsp. smoked paprika
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 4 cloves minced garlic
  
• 2 cans (15 oz each) fire roasted tomatoes, undrained
• 1 can (4 oz) mild diced green chillies
• 8 cups beef broth
• 1/2 zucchini, chopped
  

For the meatballs:

• 1 lb. ground beef
• 1/2 small yellow onion, minced
• 1 large egg
• 3 cloves minced garlic
• 3 Tbsp. minced fresh cilantro
• 2 Tbsp. minced fresh mint
• 2 tsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
  

For the toppings (optional):

• Diced or sliced avocado
• Diced roma tomatoes
• Fresh chopped cilantro
• Sour cream
• Lime wedges
• Hot sauce
  

Directions:

1. In a large stockpot, bring 4 cups of water to a boil and then add rice with 1/2 tsp. salt. Cook while stirring occasionally for about 5 minutes. Drain and rinse with cold water. Set aside.
2. For the soup: In a large stockpot, heat 2 Tbsp. olive oil over medium-high heat. Add onions and jalapenos and cook for 3 minutes.
3. Add carrots, celery, potatoes, and all spices (under soup) and cook for 3 minutes.
4. Add garlic and saute for 30 more seconds.
5. Then add tomatoes, green chillies, and broth. Cover and bring to boil.
6. Once soup is boiling, uncover, and simmer on low for about 20 minutes while you make the meatballs.
7. For the meatballs: In a large bowl, lightly beat the egg and then add 1 cup rice and the remaining meatball ingredients.
8. Form into walnut or golf ball-sized meatballs and place on a foil lined sheet pan. Bake at 375 for 18 to 20 minutes.
9. Add remaining rice and zucchini to soup and bring back to a boil. Then reduce to a gentle simmer for about 15 minutes. Add meatballs whenever they finish - mine were added with about 5 minutes left.
10. Serve soup topped with desired toppings.
    

Recipe from Carlsbad Cravings

 

I love a soup with lots of veggies, so I definitely love this Italian Vegetable Soup recipe too. What's better than one more vegetable soup? Another one! This Homemade Stuffed Pepper Soup from Will Cook for Smiles has beef, loads of veggies, and rice like the Mexican meatball soup too :)

Mexican Meatball Soup

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Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the soup:

• 1 cup long grain white rice, uncooked, divided
• 2 Tbsp. olive oil
• 1/2 small yellow onion, chopped
• 1 jalapeno pepper, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 2 small Yukon gold potatoes, cut into 1-inch pieces
• 4 cloves minced garlic
• 2 tsp. chili powder
• 1 1/2 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. ground coriander
• 1/2 tsp. smoked paprika
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 cans (15 oz each) fire roasted tomatoes, undrained
• 1 can (4 oz) mild diced green chillies
• 8 cups beef broth
• 1/2 zucchini, chopped

For the meatballs:

• 1 lb. ground beef
• 1/2 small yellow onion, minced
• 1 large egg
• 3 cloves minced garlic
• 3 Tbsp. minced fresh cilantro
• 2 Tbsp. minced fresh mint
• 2 tsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

For the toppings (optional):

• Diced or sliced avocado
• Diced roma tomatoes
• Fresh chopped cilantro
• Sour cream
• Lime wedges
• Hot sauce

Instructions

1. In a large stockpot, bring 4 cups of water to a boil and then add rice with 1/2 tsp. salt. Cook while stirring occasionally for about 5 minutes. Drain and rinse with cold water. Set aside.
2. For the soup: In a large stockpot, heat 2 Tbsp. olive oil over medium-high heat. Add onions and jalapenos and cook for 3 minutes.
3. Add carrots, celery, potatoes, and all spices (under soup) and cook for 3 minutes.
4. Add garlic and saute for 30 more seconds.
5. Then add tomatoes, green chillies, and broth. Cover and bring to boil.
6. Once soup is boiling, uncover, and simmer on low for about 20 minutes while you make the meatballs.
7. For the meatballs: In a large bowl, lightly beat the egg and then add 1 cup rice and the remaining meatball ingredients.
8. Form into walnut or golf ball-sized meatballs and place on a foil lined sheet pan. Bake at 375 for 18 to 20 minutes.
9. Add remaining rice and zucchini to soup and bring back to a boil. Then reduce to a gentle simmer for about 15 minutes. Add meatballs whenever they finish - mine were added with about 5 minutes left.
10. Serve soup topped with desired toppings.

Notes:

Recipe from Carlsbad Cravings

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