Mexican Meatball Soup

Photo: Dominic Perri; Styling: Gerri Williams for James Reps

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.

Yield: Serves: 4
Cost per Serving: $2.15
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 362
  • Fat: 12g
  • Saturated fat: 3g
  • Protein: 25g
  • Carbohydrate: 43g
  • Fiber: 3g
  • Cholesterol: 86mg
  • Sodium: 889mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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