Introduction
Discover a delightful twist on a classic dish with this Mexican Meatball Soup. Bursting with flavors and packed with hearty ingredients, this dish not only warms the body but also satisfies the soul. Each meatball is infused with a blend of spices and fresh herbs, complemented by a savory broth filled with vegetables. Perfect for chilly nights or when you’re in need of comfort food, this recipe is sure to please everyone at the dinner table.
Detailed Ingredients with measures
For the Meatballs:
– 1 pound ground beef
– 1/4 cup uncooked white rice
– 1 large egg
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried oregano
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and freshly ground black pepper, to taste
For the Soup:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 teaspoon chili powder
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 (4-ounce) can diced green chiles
– 2 medium potatoes, peeled and diced
– 1/4 cup uncooked white rice
– 6 cups beef broth
– 1 medium zucchini, diced
– Salt and freshly ground black pepper, to taste
Optional Garnishes:
– Fresh cilantro, chopped
– Avocado slices
– Sour cream
– Lime wedges
Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 hour 5 minutes
Yield
Serves 6
Enjoy preparing this comforting Mexican Meatball Soup, loaded with flavor and nutrients to warm your heart and soul!
Detailed Directions and Instructions
Prepare the Meatballs:
In a large mixing bowl, combine the ground beef, 1/4 cup uncooked rice, egg, chopped onion, minced garlic, cilantro, parsley, oregano, cumin, chili powder, salt, and pepper. Mix until all ingredients are well incorporated. Shape the mixture into meatballs approximately 1.5 inches in diameter.
Sauté the Vegetables:
In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened. Stir in the minced garlic, chili powder, oregano, and paprika. Cook for an additional 30 seconds until fragrant.
Build the Soup Base:
Add the fire-roasted diced tomatoes, diced green chiles, diced potatoes, and 1/4 cup uncooked rice to the pot. Pour in the beef broth and stir to combine all ingredients.
Cook the Meatballs:
Gently place the prepared meatballs into the simmering soup. Allow the soup to simmer for 15 to 20 minutes, or until the meatballs are cooked through.
Add Zucchini:
Stir in the diced zucchini and continue to simmer until all vegetables are tender.
Season and Serve:
Taste the soup and adjust seasoning with additional salt and pepper if necessary. Ladle the soup into bowls and garnish with fresh cilantro, avocado slices, a dollop of sour cream, and a squeeze of lime juice, if desired.
Notes
Meatball Texture:
Ensure the meatball mixture is well combined but do not overmix, as this can make the meatballs tough.
Vegetable Variations:
Feel free to substitute or add other vegetables like bell peppers or corn based on personal preference.
Broth Flavor:
For a richer flavor, consider using homemade beef broth or adding a splash of Worcestershire sauce to the broth.
Storage:
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating:
When reheating, add a splash of water or broth to restore the consistency as the rice may absorb some liquid when stored.
Cook techniques
Mixing Ingredients
Thoroughly combine the ground beef, rice, egg, onion, garlic, herbs, and spices to ensure even distribution of flavors throughout the meatballs.
Shaping Meatballs
Use your hands to shape the meat mixture into uniform balls about 1.5 inches in diameter for even cooking.
Sautéing Vegetables
Cook diced onions, carrots, and celery in olive oil over medium heat until softened, which enhances their flavors and aroma.
Building the Soup Base
Combine fire-roasted tomatoes, green chiles, potatoes, and rice into the sautéed vegetables before adding broth to create a flavorful foundation.
Simmering Meatballs
Carefully add meatballs to the simmering soup, allowing them to cook through while imparting flavor to the broth.
Adding Vegetables
Incorporate zucchini near the end of cooking to ensure it remains tender-crisp and vibrant in the soup.
Tasting and Adjusting Seasonings
Before serving, taste the soup and adjust with salt and pepper to achieve the desired flavor profile.
FAQ
Can I use a different type of meat for the meatballs?
Yes, you can substitute ground turkey, chicken, or pork, adjusting the cooking time as necessary.
Can I make the soup vegetarian?
Certainly! Replace ground beef with plant-based meat and use vegetable broth instead of beef broth.
How do I store leftovers?
Allow the soup to cool, then store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze the soup?
Yes, this soup freezes well. Store in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
What can I use as a garnish?
Garnish with fresh cilantro, avocado slices, sour cream, and lime wedges for added flavor and presentation.
Conclusion
This Mexican Meatball Soup makes for a comforting and hearty dish, bursting with flavors from the well-seasoned meatballs and the rich broth. It is an excellent way to enjoy a balanced meal packed with protein and vegetables. The combination of spices gives it a unique kick, making it perfect for any time of the year. Add your favorite garnishes to enhance flavor and presentation, creating a delightful dining experience for family and friends.
Spicy Chicken Meatball Soup
Swap ground beef for ground chicken and add some diced jalapeños for an extra kick. Use the same spices for a lighter, yet zesty soup option.
Mediterranean Chickpea & Quinoa Soup
Replace meatballs with chickpeas and add quinoa for protein. Include spinach, diced tomatoes, and a sprinkle of feta for a healthy twist.
Savory Turkey Meatball Soup
Use ground turkey for the meatballs and incorporate spinach and sweet potatoes into the soup for a nutritious alternative.
Vegetable-Packed Lentil Soup
Omit meatballs and instead use lentils as the protein source. Add a variety of vegetables such as bell peppers, kale, and corn for a wholesome vegetarian option.
Asian-Inspired Meatball Soup
Flavor the meatballs with ginger and soy sauce, while the broth can be enhanced with sesame oil and bok choy for a delightful Asian twist.
Hearty Beef and Bean Chili
For a chili variation, replace the soup broth with canned tomato sauce and incorporate different types of beans along with the meatballs for added texture and protein.
Italian Herb Meatball Soup
Infuse Italian flavors by using basil and thyme in the meatballs, and incorporate orzo pasta into the soup for a traditional Italian feel.
