Southern Border Meatball Masa Stew

Prep Time
Cook Time
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"Delectable morsels of beef (or ground turkey) infused with masa harina and cumin, simmer south-of-the-border style in a light broth. Brimming with veggies and fresh mint, this unparalleled pot of yum will satisfy your next cravings for Mexican fare."

Original recipe yields 8 servings


  • Serving Size: 1 (433 g)
  • Calories 597.2
  • Total Fat - 31.4 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 184.3 mg
  • Sodium - 830.9 mg
  • Total Carbohydrate - 42.8 g
  • Dietary Fiber - 4.5 g
  • Sugars - 6.8 g
  • Protein - 34.7 g
  • Calcium - 369 mg
  • Iron - 4.8 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.3 mg

Step 1

Combine the ground beef, masa harina, salt, pepper, 2 1/2 teaspoons cumin, and egg in a large bowl. Mix thoroughly, then form into 1 1/2-inch balls.

Step 2

In a large nonstick skillet, heat 2 tablespoons of the oil and brown the meatballs in batches, being careful not to overcrowd. Once are browned, remove to a paper-lined platter to drain any grease and set aside.

Step 3

Deglaze the pan with 1 1/2 cup of the chicken stock, scraping the browned bits from the pan. Simmer for a few minutes (be careful not to totally dry it out), remove from heat and reserve this liquid.

Step 4

In a large soup pot, saute the onions, garlic, celery, and red pepper in the remaining oil. Cook until tender but not browned. Season with salt, pepper, and cumin, to taste (the amount of cumin is up to you).

Step 5

Add the corn and the corncob (or just the kernels), tomatoes, and the remaining 3 cups stock plus the reduced stock. Stir in the chiles, wine, coriander, and the chile powder. Add the browned meatballs to the pot and bring the soup to a simmer. Cover and cook over medium-low heat for 30 minutes.

Step 6

Remove the lid and allow the stock to reduce for 10-15 minutes. Remove the corn cob and discard (if using). Stir in the fresh mint, check for seasoning, and remove from heat. (if you want more heat, season with Mexican hot sauce or leave it up to the individual who may want to add it to their plates)

Step 7

To each plate, garnish with mint, cilantro, tortilla chips, and grated cheese.

NOTE: The garnishes are optional, but I believe they add to the total flavor, and amounts used are up to our preferred taste.

Tips & Variations

No special items needed.



I am not a huge fan of cumin so only used 2 teaspoons cumin in the meatballs. I was worried they would be too strong for me but the soup turned out fabulous! I added the masa slurry like Nancy did, but not sure it really needs it if you use the crushed tortilla chip garnish. All I can say is this was delicious and I will make it again! Thanks for sharing!!

review by:
(2 Nov 2020)

Daily Inspiration

What can I say? Fabulous and 10 stars. We loved this meatball stew. The flavors were awesome and just right. I made just as directed, but I did use a little masa slurry to thicken the sauce a little. Served this stew with rice, broken tortilla chips, Monterrey jack cheese, cilantro and a squeeze of lime. I did not add the peppermint - we thought it was just perfect the way it was. Going into my Best Of 2020 file. : )

(15 Jul 2020)