Spicy Mexican Meatball Soup

45m
Prep Time
1h
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 is 4 servings
  • MEATBALLS

Nutritional

  • 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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For a spicier soup, leave the seeds and ribs in the jalapeno peppers.
  • For a milder soup, use ground turkey instead of ground beef for the meatballs.

  • Instead of ground beef for the meatballs, use ground turkey. This substitution will make the soup lower in fat and calories while still providing a flavorful and satisfying meal.
  • Instead of jalapeno peppers, use bell peppers. This substitution will make the soup milder and more kid-friendly, while still providing a flavorful and colorful dish.

Italian-Style Meatball Soup Replace the jalapeno peppers with 1 red bell pepper, diced. Replace the oregano and cumin with 2 tablespoons Italian seasoning. Replace the ground beef with Italian sausage. Replace the corn with white beans. Replace the lime juice with 1/4 cup white wine.


Mexican-Style Meatball Soup Replace the jalapeno peppers with 1 poblano pepper, diced. Replace the oregano and cumin with 2 tablespoons chili powder. Replace the ground beef with chorizo sausage. Replace the corn with black beans. Replace the lime juice with 1/4 cup tequila.


Cilantro Lime Rice: This delicious and easy-to-make side dish is a perfect accompaniment to the Spicy Mexican Meatball Soup. The zesty flavors of the cilantro and lime will really bring out the flavors of the soup. Plus, it's a great way to add some extra fiber and nutrition to the meal.


Crispy Baked Tortilla Chips: These crunchy chips are a great way to add a bit of extra texture and flavor to the soup. They're also a great way to get some extra crunch and nutrition into the meal. Plus, they're easy to make and can be served with a variety of dips and salsas.




FAQ

Q: How long do I need to simmer the soup?

A: Simmer partially covered over medium-low heat for around 45 minutes or until meatballs are thoroughly cooked through. Then, add in the diced zucchini, corn and lime juice, and simmer until zucchini is tender, about 5-8 minutes.



Q: Can I use frozen meatballs for this recipe?

A: Yes, you can use frozen meatballs for this recipe. Just make sure to thaw them completely before adding them to the soup.

1 Reviews

Luvcookn

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!

5.0

review by:
(24 Jan 2017)

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Fun facts:

The jalapeno pepper, a key ingredient in this recipe, was first cultivated in Mexico, and it has been popular in Mexican cuisine since the 16th century.

This recipe was adapted from Food & Wine magazine, which was founded in 1978 by the late Ariane and Michael Batterberry, who were influential figures in the American food and restaurant industry.