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.

Recipe by MyRecipes February 2014


Dominic Perri; Styling: Gerri Williams for James Reps

Recipe Summary

20 mins
32 mins
52 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

362 calories; fat 12g; saturated fat 3g; protein 25g; carbohydrates 43g; fiber 3g; cholesterol 86mg; sodium 889mg.