Mexican Meatball Soup
Mexican Meatball Soup

A Mexican Meatball soup that you will love
Category: Soups
Serves: 5


1 pound ground chuck
1/2 cup basmati or long grain rice
1 tsp cumin
1 tsp smoked paprika
2 tsp garlic powder
1 tsp Mexican oregano
1/2 tsp pepper
1 tsp salt
1 chipotle pepper, diced
1 egg


2 Roma tomatoes, diced
1 small poblano pepper, diced
1 medium zucchini, diced (about 3 cups)
1 small white onion, diced
3 cloves of garlic, minced
1 serrano pepper, minced
1/3 cup cilantro, chopped and more for garnish
Juice of 1 Lime
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
1 tsp Mexican oregano
salt and pepper to taste
8 Cups of low-sodium chicken broth
1. Combine all the ingredients for the meatballs, stir well to combine, cover and refrigerate until ready to use, 30 Min or so.

2. In a Dutch Oven pot, heat about 3 TBL of Olive Oil to medium heat. Add the onions, poblano, and serrano peppers, season lightly with salt and pepper, cook for 3 minutes. Add the garlic and cook about a minute longer. Dont over cook the garlic! Add the tomatoes, cilantro, lime juice and chicken broth, bring to boil.

3. While the soup comes to a boil, crush the oregano, cumin and coriander seeds with a mortar and pestle or spice grinder. Add to soup and mix well. Remove the mix from refrigerator and make 30 or so small meatballs while the soup comes to a boil.

4. When the soup is boiling heavily, reduced heat just slightly and carefully drop the meatballs into the soup. Gently stir and reduce heat to a simmer and cook for 30-45 minutes.

5. Add the zucchini the last 10 to 15 minutes of cooking time. Taste for salt. Garnish soup with lime wedges, green onions and fresh cilantro.

Serve with home made corn tortillas chips!

- Take a stack of corn tortillas from the store and cut them into 4-5 strips, cover a baking sheet with foil and spray both sides of strips with olive oil spray. Cook in 350 degree oven for 20-30 minutes or until tan in color. Turning over once to twice to make sure they brown evenly.
Rating: (1)   printed on: February 16, 2019
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