Spicy Mexican Meatball Soup

Prep Time
Cook Time
1h 45m
Ready In

"This soup is delicious and not to mention, easy to make. It very flavorful and great to serve for a cold night served with a warm loaf bread. Adapted from Food & Wine magazine - Quick from Scratch"

Original recipe yields 4 servings


  • Serving Size: 1 (571.2 g)
  • Calories 419.6
  • Total Fat - 23.1 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 116.6 mg
  • Sodium - 970.1 mg
  • Total Carbohydrate - 26.4 g
  • Dietary Fiber - 5.5 g
  • Sugars - 8.1 g
  • Protein - 28.5 g
  • Calcium - 88 mg
  • Iron - 5.1 mg
  • Vitamin C - 112.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

For meatballs, in a medium bowl, combine all meatball ingredients. Shape into about 28-30 small meatballs, about 1 inch in diameter. Refrigerate until ready to add to the soup.

Step 2

In a large pot, heat the oil over moderately low heat. Add the onion, cook stirring occasionally, until the onion is translucent, about 5 minutes.

Step 3

Add the two minced jalapenos and garlic, oregano and cumin; cook for 2 minutes.

Step 4

Add the broth, water, tomatoes with juice and the prepared meatballs; bring to a simmer. Season with salt and pepper. Simmer partially covered over medium-low heat for around 45 minutes or until meatballs are thoroughly cooked through.

Step 5

Around the 45 minute mark, add in the diced zucchini, corn and lime juice. Season with more salt and pepper. Continue to simmer until zucchini is tender, about 5-8 minutes.

Tips & Variations

No special items needed.

1 Reviews


Awesome soup! Lots of flavour, but I found that because the ribs & seeds were removed from the jalapenos, that there was not much heat in the broth. But that is an easy fix. DH was so looking forward to having it again tonight. He said it was just perfect for him. Will be making this again for sure! Thank you so much for sharing this very comforting soup!


review by:
(24 Jan 2017)