Spicy Mexican Meatball Soup
Created by Miss-Missey on September 21, 2013
- Servings: 4
- Prep Time: 45m
- Cook Time: 1h
- Recipe #10586
Ingredients
- 2 to 3 tablespoons oil
- 1 onion, red (large onion, chopped)
- 4 to 6 garlic cloves, minced
- 2 jalapeno peppers (seeds and ribs removed, minced or finely chopped)
- 2 teaspoons dried oregano (or 2 tablespoons chopped fresh oregano)
- 1 to 2 teaspoons ground cumin
- 1 quart low-sodium chicken broth
- 2 cups water
- 15 ounces diced tomatoes, undrained (one 15 ounce can)
- Salt and fresh ground black pepper
- 1 cup corn kernels, fresh (cut from about 2 ears, or use frozen corn)
- 1 whole zucchini (about 1/2 pound, cut into 1/2-inch dice)
- 1 to 2 tablespoon lime juice
- MEATBALLS
- 3/4 pound ground beef
- 4 to 6 garlic cloves, minced
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 jalapeno pepper (seeds removed then minced)
- 1/4 cup dry bread crumbs
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
How to Make
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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.
How to Make
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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.
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Step 3: Add the two minced jalapenos and garlic, oregano and cumin; cook for 2 minutes.
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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.
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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.