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
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
How to Make It
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.
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).
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.