Mexican Meatball Soup Recipe

Name: Mexican Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cooking oil; 1 small red onion, chopped; 2 jalapeno 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

Servings: persons

1 tablespoon cooking oil
1 small red onion, chopped
2 jalapeno 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 jalapenos 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 1/4 teaspoons 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 jalapeno, 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.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon cooking oil, 1 small red onion, chopped, 2 jalapeno peppers, seeds and ribs removed, chopped, 1 zucchini (about 1/2 pound), cut into 1/2-inch dice, and more.

Yes, Mexican Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Meatball Soup

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