Mexican Meatball Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. This Mexican Meatball Soup fixes both problems like a boss. It warms you, feeds a small army, and makes your kitchen smell like you actually planned ahead. If you want to see another take on this soup for inspiration check out this easy version I like easy Mexican albondigas meatball soup 2.

Why This Recipe is Awesome

Why is this soup awesome? Because it hits all the cozy vibes without drama. You get little meatball bites swimming in bright tomato broth with veggies that are actually worth eating. It is comfort food with a passport.

It is also forgiving. Mess up the meatball shape a little no one will notice. The rice soaks up the broth and makes everything feel like a hug. Want to make it faster? Use pre-cooked rice and skip a step. FYI this recipe is basically kitchen therapy with carbs.

Want another reference for how folks do albondigas? I always peek at different takes for tweaks and ideas like an alternate albondigas recipe.

Ingredients You’ll Need

• 1 lb ground beef
• 1 cup cooked rice, because rice makes everything better
• 1 can diced tomatoes, the canned kind saves lives on weeknights
• 4 cups beef broth, or swap for stock if you are fancy
• 2 carrots, diced, because color matters
• 2 potatoes, diced, comfort in cube form
• 1 zucchini, diced, sneaky veggie win
• 1 onion, chopped, the base of all good deals
• 2 cloves garlic, minced, small but mighty
• 1 tsp cumin, earthy and essential
• 1 tsp chili powder, mild heat and smoky vibes
• Salt and pepper to taste, do not be shy with salt unless you like bland soup
• Fresh cilantro for garnish, because presentation counts

Step-by-Step Instructions

1. In a large pot, sauté the onion and garlic until translucent, about 3-4 minutes. Keep the heat medium so they do not burn. Smell test approved.
2. Mix the ground beef with cumin, chili powder, salt, and pepper in a bowl. Form into small meatballs. Aim for walnut size so they cook through evenly and look cute.
3. Toss the meatballs into the pot and brown them slightly, about 5 minutes. Turn gently so they keep their shape. Browning adds flavor so do not skip it.
4. Stir in the diced tomatoes, beef broth, carrots, potatoes, and zucchini. Make sure everything gets cozy in the pot.
5. Bring to a boil, then reduce heat and let it simmer for about 30 minutes. Patiently sip something while it simmers, like a chef.
6. Stir in the cooked rice and let it cook for an additional 5 minutes. This gives the rice time to soak up the good stuff.
7. Garnish with fresh cilantro before serving. Chop the cilantro and sprinkle it like you mean it.

Common Mistakes to Avoid

• Underseasoning the meatballs. You will regret bland meatballs fast. Season boldly in the mix.
• Making meatballs too big. Huge meatballs do not cook evenly and your potatoes will have all the fun.
• Skipping the browning step. That light crust adds a ton of flavor. It is worth the five minutes.
• Throwing rice in too early. Rice can turn to mush if you cook it in the soup from raw. Use cooked rice and add it late.
• Overcooking the zucchini. Nobody wants a soggy zucchini cameo. Toss it in with the other veggies so it stays tender but not sad.

Alternatives & Substitutions

• No ground beef? Use ground turkey or chicken. They both work great and cut the richness a bit. IMO turkey makes it lighter without losing soul.
• Want it vegetarian? Swap the beef for firm crumbled tofu or cooked lentils, and use vegetable broth. The texture changes but the spirit stays.
• Out of rice? Use cooked quinoa or small pasta like orzo. They both absorb broth nicely and keep the bowl satisfying.
• Need heat? Add chopped jalapeño or a pinch of cayenne. Start small and taste as you go.
• Want more herbs? Add a sprig of oregano or a bay leaf while it simmers and remove before serving. Treat it like a guest star.

If you need more variations and ideas for Mexican meatball soup check this helpful guide for inspiration Mexican meatball soup variations.

FAQ (Frequently Asked Questions)

Q. Can I make meatballs ahead of time and freeze them?
A. Sure can. Brown them first, cool, and freeze on a tray. Toss frozen meatballs into the broth and add a few extra minutes to the simmer time. Easy meal prep hack.

Q. Can I use fresh tomatoes instead of canned?
A. Yes you can. Chop fresh tomatoes and simmer a bit longer to break them down. Canned tomatoes just speed things up.

Q. Will this soup work without rice?
A. Totally. Skip the rice or serve it on the side. You can also add beans for bulk.

Q. Can I make this in a slow cooker?
A. You bet. Brown the meatballs first, then move everything to the slow cooker. Cook on low for 4 to 6 hours. Add rice at the end.

Q. How spicy is this recipe?
A. Mild by default thanks to the single teaspoon of chili powder. Want more kick? Add chopped chiles or a dash of hot sauce.

Q. Is this freezer friendly?
A. Yes. Freeze in portions but leave rice out if possible. Add fresh rice when reheating for best texture.

Q. Can I use ground pork instead of beef?
A. Yep. Ground pork adds richness and plays nicely with cumin and chili powder.

Final Thoughts

You made it this far which means you love food and low drama cooking. This soup rewards patience and punishes hasty cooks with deliciousness. Serve it with warm tortillas or crusty bread and call it a night. You can tweak, swap, and improvise and it will still turn out great. Go nourish yourself or impress a friend. You deserve soup and applause.

Conclusion

If you want a classic reference to compare flavors or technique try this trusted albondigas soup recipe for extra tips Albondigas Soup Mexican Meatball Soup recipe.

Mexican Meatball Soup

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• Author: admin
• Total Time: 45
• Yield: 4 servings 1x
• Diet: None

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Description

A comforting Mexican meatball soup filled with hearty meatballs, vibrant vegetables, and soaked rice in a flavorful tomato broth.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 cup cooked rice
• 1 can diced tomatoes
• 4 cups beef broth
• 2 carrots, diced
• 2 potatoes, diced
• 1 zucchini, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

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Instructions

1. In a large pot, sauté the onion and garlic until translucent, about 3-4 minutes.
2. Mix the ground beef with cumin, chili powder, salt, and pepper in a bowl and form into small meatballs.
3. Toss the meatballs into the pot and brown them slightly, about 5 minutes.
4. Stir in the diced tomatoes, beef broth, carrots, potatoes, and zucchini.
5. Bring to a boil, then reduce heat and let it simmer for about 30 minutes.
6. Stir in the cooked rice and let it cook for an additional 5 minutes.
7. Garnish with fresh cilantro before serving.

Notes

For faster preparation, use pre-cooked rice. Browning the meatballs adds flavor; do not skip this step.

• Prep Time: 15
• Cook Time: 30
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg

Keywords: mexican soup, meatball soup, comfort food, easy dinner, albondigas