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Mexican Meatball Soup

Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Prep time 20 mins
Cook time 32 mins
Yield Serves: 4
Mexican Meatball Soup combines favorite Mexican flavors, veggies, and hearty meatballs. Kick this soup up a notch by using a can of diced tomatoes with chiles to add more south-of-the-border flavor to this one-dish meal.


  • 8 ounces ground chuck
  • 1/2 cup plain bread crumbs
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 tablespoon olive oil
  • 6 cups low-sodium chicken broth
  • 2 medium carrots, cut into 1/4-inch-thick rounds
  • 1 medium zucchini, cut in half lengthwise, then sliced into 1/4-inch-thick half-moons
  • 1 14-oz. can diced tomatoes, drained
  • 1/2 cup long-grain white rice
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 362
  • fat 12 g
  • satfat 3 g
  • protein 25 g
  • carbohydrate 43 g
  • fiber 3 g
  • cholesterol 86 mg
  • sodium 889 mg

How to Make It

  1. Combine beef, bread crumbs, garlic, egg, 1/2 tsp. salt, chili powder, cumin and 2 Tbsp. water in a large bowl. Shape into about 18 1-inch balls.

  2. Warm oil in a pot over medium-high heat. Working in batches, if necessary, brown meatballs on all sides, 3 to 4 minutes total (you don't have to cook them through).

  3. Carefully add broth. Bring to a boil over high heat. Stir in carrots, zucchini, tomatoes and rice. Return to a boil, then cover, reduce heat to medium-low and simmer until rice and meatballs are cooked through, about 20 minutes. Season with salt, stir in cilantro and serve.