What a delicious soup - so light and full of flavor! I sauteed a few cloves of garlic with the onions and kept the seeds in my jalapenoes to spice things up a bit. Added a can of black beans, diced habanero and used pre-made veggie meatballs - served diced avocado and queso cotija on top. Even better the next day!
Mexican Meatball Soup
Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.
- 1 tablespoon cooking oil
- 1 small red onion, chopped
- 2 jalapeño peppers, seeds and ribs removed, chopped
- 1 zucchini (about 1/2 pound), cut into 1/2-inch dice
- 2 1/4 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 quart canned low-sodium chicken broth or homemade stock
- 2 cups water
- 1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
- 1 3/4 teaspoons salt
- 3/4 teaspoon fresh-ground black pepper
- 1/2 pound ground beef
- 2 cloves garlic, minced
- 2 1/2 tablespoons dry bread crumbs
- 1 egg, beaten to mix
- 1 cup fresh (cut from about 2 ears) or frozen corn kernels
- 1 tablespoon lime juice
- 1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
- 2. Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
- 3. Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
- 4. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.
- Wine Recommendation: The oregano, jalapeños, and cumin here would give most wines a run for their money, but a lusty red zinfandel is spicy and rich enough to face those powerful ingredients without flinching.
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