Mexican Meatball Soup Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, cooked rice, onions, garlic, breadcrumbs, egg, cilantro, cumin, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.In a large pot, heat olive oil over medium heat. Add onions, garlic, and carrots. Cook until onions are translucent.
• STEP 4.Add diced tomatoes, chicken broth, oregano, and bay leaves to the pot. Bring to a boil.
• STEP 5.Carefully drop the meatballs into the boiling broth. Reduce heat to low and simmer for 20 minutes, or until meatballs are cooked through.
• STEP 6.Add zucchini and corn to the pot. Cook for an additional 5 minutes.
• STEP 7.Remove bay leaves from the soup. Serve hot and garnish with fresh cilantro.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make the meatballs easier to shape, wet your hands with water before rolling the mixture into balls.
• For a spicier soup, add a diced jalapeno or a pinch of cayenne pepper to the broth.
• Feel free to customize the vegetables in the soup. You can add bell peppers, potatoes, or any other vegetables you prefer.

Storage and Serving

• Serve the Mexican Meatball Soup hot as a main dish or as a starter.
• Garnish with fresh cilantro and a squeeze of lime juice for added flavor.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.