How To Make Mexican Meatball Soup
A warm bowl of meatball soup is just what you need to keep you warm on winter nights! It’s loaded with meatballs, beans, and more for a filling meal.
Preheat the broiler.
Line a sheet pan with foil and coat with cooking spray.
Combine the beef, breadcrumbs, egg, cumin, garlic powder, chili powder, lime juice, salt, pepper, cilantro and water, then stir until thoroughly mixed together.
Form 1 inch meatballs, then place them on the pan.
Broil for 8 to 10 minutes until the meatballs are cooked through.
In a large pot, heat the olive oil over medium-high heat.
Add the onion and cook for 5 minutes or until translucent.
Add the carrots and cook for 5 minutes more; then season with salt and pepper to taste.
Add the beef broth, can of tomatoes, can of tomato sauce, chili powder, and cumin to the pot.
Bring the pot to a boil, then reduce the heat to medium.
Simmer for 5 minutes.
Add the meatballs, black beans, corn and zucchini to the pot.
Simmer for an additional 5 minutes or until zucchini is tender. Season the soup with salt and pepper to taste.
Serve with desired garnishes, and enjoy!
- Calories: 883.11kcal
- Fat: 28.22g
- Saturated Fat: 6.59g
- Trans Fat: 0.62g
- Monounsaturated Fat: 13.78g
- Polyunsaturated Fat: 4.99g
- Carbohydrates: 103.13g
- Fiber: 23.96g
- Sugar: 14.44g
- Protein: 59.75g
- Cholesterol: 113.70mg
- Sodium: 2190.29mg
- Calcium: 296.78mg
- Potassium: 3491.98mg
- Iron: 12.47mg
- Vitamin A: 376.97µg
- Vitamin C: 35.46mg
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