Description
A comforting and flavorful Mexican Meatball Soup featuring tender beef meatballs simmered in a savory tomato and vegetable broth, accented with fresh cilantro and lime for a zesty finish.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef
- ¼ cup uncooked white rice
- 1 egg
- 2 tbsp chopped fresh cilantro
- 1 garlic clove, minced
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the Soup
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef or chicken broth
- 1 tsp dried oregano
- ½ tsp chili powder
- Salt and pepper to taste
- Fresh lime wedges (for garnish)
- Chopped cilantro (for garnish)
Instructions
- Prepare the Meatballs: In a mixing bowl, combine the ground beef, uncooked white rice, egg, chopped cilantro, minced garlic, ground cumin, salt, and black pepper. Mix gently until just combined to avoid tough meatballs, then shape the mixture into small meatballs about 1 inch in diameter. Set aside.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, peeled and diced carrots, and diced celery. Sauté for 5 to 6 minutes until the vegetables are slightly softened and fragrant, stirring occasionally to prevent sticking.
- Add Broth and Seasonings: Stir in the diced tomatoes with their juice, beef or chicken broth, dried oregano, and chili powder. Bring the mixture to a gentle boil to combine all the flavors.
- Cook the Meatballs: Carefully add the prepared meatballs into the simmering soup. Reduce the heat to low and maintain a gentle simmer, uncovered, allowing the meatballs to cook through and the rice inside to soften. Simmer for 25 to 30 minutes, stirring gently occasionally to prevent sticking.
- Add Zucchini: About 10 minutes before the soup is done, add the diced zucchini to the pot. Continue simmering until the zucchini is tender and the meatballs are fully cooked.
- Adjust Seasonings and Serve: Taste the soup and adjust with additional salt and pepper if needed. Serve hot, garnished with fresh chopped cilantro and a squeeze of lime juice for an authentic Mexican flavor boost.
Notes
- This soup is excellent for meal prep and often tastes even better the next day as flavors meld.
- For a spicier version, add a diced jalapeño pepper along with the vegetables or a dash of hot sauce when serving.
- To keep it gluten-free, ensure all broths and seasonings are certified gluten-free.
