I remember a Tuesday when the kids had after school practice and I had thirty minutes to make something that felt like a hug, I reached for a pot and made a quick batch of Mexican Meatball Soup and we ate bowls at the counter between backpacks and homework, warm broth and tender meatballs making the evening feel a little less rushed.
Why You’ll Love It
This soup works on busy nights and on slow Sundays, it fills the house with a tomato and cumin scent and gives everyone something cozy to eat, the meatballs are small and handheld so kids like them and adults like the bright cilantro and lime finish, make it when you want comfort that comes together without fuss.
Serves 4
Prep Time: 20 minutes |
Cook Time: 30 minutes |
Total Time: 50 minutes
Ingredients
- 1 pound ground beef (85% lean)
- 1/2 pound ground pork
- 1/2 cup cooked white rice, cooled
- 1 large egg
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro plus extra for garnish
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 can 14 ounces crushed tomatoes
- 4 cups low sodium chicken broth
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 bay leaf
- 1 lime, cut into wedges
- 1 cup store bought tortilla strips or crispy tostadas, for serving
Instructions
- Combine the ground beef and pork in a large bowl, add the cooked rice, egg, chopped onion, minced garlic, chopped cilantro, cumin, salt, and pepper, mix gently until just combined.
- Shape the mixture into small meatballs about 1 inch in diameter, you should get roughly 24 meatballs.
- Heat the oil in a large pot over medium heat, add meatballs in batches and brown briefly on all sides about 2 minutes total, they do not need to be cooked through, remove to a plate.
- In the same pot add the crushed tomatoes and chicken broth, stir to loosen any browned bits, add the diced carrots zucchini and bay leaf, bring to a gentle simmer.
- Return the meatballs to the pot, cover and simmer for 15 to 18 minutes until meatballs are cooked through and vegetables are tender.
- Taste and adjust seasoning with salt and pepper, remove the bay leaf.
- Ladle soup into bowls, top with tortilla strips, a sprinkle of fresh cilantro and a lime wedge for squeezing.
Tips & Tricks
- Use small meatballs They cook faster and are easier for kids to eat, about 1 inch works well.
- Browning is optional Browning adds flavor but if you are rushed you can place raw meatballs directly into simmering broth and extend cooking time by a few minutes.
- Keep the rice simple Use plain cooked rice not sticky risotto rice so meatballs hold together.
- Taste the broth before serving Simmering concentrates flavors so you may need to add a little more salt or a squeeze of lime.
- Save solids for texture Add zucchini late so it stays tender crisp not mushy.
Serving Ideas
- Weeknight family meal Serve with warm corn tortillas and a simple green salad.
- Casual dinner party Place bowls on a rustic wooden board with extra lime wedges and a bowl of avocado slices.
- Comfort food night Pair with crusty bread to soak up the broth.
- Light lunch Serve smaller bowls with a side of sliced radishes and extra cilantro.
Frequently Asked Questions
Can I make the meatballs gluten free
Yes swap the rice for cooked quinoa or use gluten free breadcrumbs and all other ingredients are naturally gluten free if your broth is labeled so
How do I store leftovers
Cool the soup then refrigerate in an airtight container for up to 3 days, meatballs will soften in the broth a bit but the flavor improves overnight
Can I freeze this soup
Freeze the soup without tortilla strips for up to 3 months, thaw in the refrigerator then reheat gently on the stove and add fresh tortilla strips before serving
Mexican Meatball Soup
This soup works on busy nights and on slow Sundays, it fills the house with a tomato and cumin scent and gives everyone something cozy to eat, the meatballs are small and handheld so kids like them and adults like the bright cilantro and lime finish, make it when you want comfort that comes together without fuss.
Ingredients
- 1 pound ground beef (85% lean)
- 1/2 pound ground pork
- 1/2 cup cooked white rice, cooled
- 1 large egg
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro plus extra for garnish
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 can 14 ounces crushed tomatoes
- 4 cups low sodium chicken broth
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 1 bay leaf
- 1 lime, cut into wedges
- 1 cup store bought tortilla strips or crispy tostadas, for serving
Instructions
- Combine the ground beef and pork in a large bowl, add the cooked rice, egg, chopped onion, minced garlic, chopped cilantro, cumin, salt, and pepper, mix gently until just combined.
- Shape the mixture into small meatballs about 1 inch in diameter, you should get roughly 24 meatballs.
- Heat the oil in a large pot over medium heat, add meatballs in batches and brown briefly on all sides about 2 minutes total, they do not need to be cooked through, remove to a plate.
- In the same pot add the crushed tomatoes and chicken broth, stir to loosen any browned bits, add the diced carrots zucchini and bay leaf, bring to a gentle simmer.
- Return the meatballs to the pot, cover and simmer for 15 to 18 minutes until meatballs are cooked through and vegetables are tender.
- Taste and adjust seasoning with salt and pepper, remove the bay leaf.
- Ladle soup into bowls, top with tortilla strips, a sprinkle of fresh cilantro and a lime wedge for squeezing.
Conclusion
This Mexican Meatball Soup is a reliable weeknight solution that tastes like you spent more time than you did, the small meatballs make portions easy and the bright cilantro and lime keep the broth lively, trust the simple steps, try one variation, and know that a pot of this soup will warm more than just the belly on any busy evening.
