Tex-Mex Meatball Soup Recipe

Name: Tex-Mex Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 1 zucchini; 1/2 lb. ground beef; 1 tsp. chili powder; salt and pepper; 1 Tbsp. oil; 1 tsp. ground cumin; 1/2 tsp. oregano; 1 (1 lb.) can tomatoes; 1 2/3 c. beef stock or canned broth; 1/8 tsp. hot pepper sauce; chopped fresh coriander (optional)

Servings: persons

1 onion
1 zucchini
1/2 lb. ground beef
1 tsp. chili powder
salt and pepper
1 Tbsp. oil
1 tsp. ground cumin
1/2 tsp. oregano
1 (1 lb.) can tomatoes
1 2/3 c. beef stock or canned broth
1/8 tsp. hot pepper sauce
chopped fresh coriander (optional)

1
Chop onion.
2
Cut zucchini into 1-inch pieces.
3
Combine beef, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4
Shape into 1-inch balls.
5
In a Dutch oven, heat oil over medium heat. Add meatballs; brown well.
6
Remove meatballs and reduce heat.
7
Add onion and zucchini.
8
Cover and cook 5 minutes.
9
Stir in cumin, oregano, tomatoes with their juice, stock, hot pepper sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper.
10
Cover and simmer 15 minutes.
11
Add meatballs; heat through.
12
Sprinkle with fresh coriander.

208

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 12 ingredients. The key ingredients include: 1 onion, 1 zucchini, 1/2 lb. ground beef, 1 tsp. chili powder, and more.

Yes, Tex-Mex 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.

Tex-Mex Meatball Soup

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