Mexican Meatball Soup Recipes

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MEXICAN MEATBALL SOUP

Meatballs and rice make this hearty, home-cooked soup substantial enough to serve on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 13



Mexican Meatball Soup image

Steps:

  • Mix together beef, rice, mint, cilantro, cinnamon, egg, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Form tablespoons of mixture into meatballs (about 40).
  • Heat oil in a large pot over medium-high. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add broth, 2 cups water, tomato sauce, zucchini, and meatballs. Simmer over medium, partially covered, until meatballs are cooked through, about 25 minutes. Season with salt and pepper. Stir in spinach and serve, topped with cilantro leaves.

1 1/2 pounds ground beef (85 percent lean)
1/3 cup uncooked long-grain white rice
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh cilantro, plus more leaves for serving
1/2 teaspoon ground cinnamon
1 large egg
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
6 cups low-sodium chicken broth
1 can (15 ounces) tomato sauce
1 large zucchini, quartered lengthwise and thinly sliced
2 cups packed baby spinach (2 ounces)

MEXICAN MEATBALL SOUP

I've had this recipe a long time and is a favorite. If you like hot, be sure to put out the hot sauce!

Provided by Bev I Am

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17



Mexican Meatball Soup image

Steps:

  • Heat oil in heavy large pot over medium high heat.
  • Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
  • Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
  • Cover and simmer 15 minutes.
  • Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
  • Mix well.
  • Shape meat mixture by generous tablespoonfuls into 1- 1 1/4" balls.
  • Add rice and meat balls to soup and bring to a boil, stirring occasionall.
  • Reduce heat, cover and simmer until rice and meatballs are tender.
  • Stirring occasionally,about 20 minutes.
  • Season with salt and pepper.

Nutrition Facts : Calories 468.8, Fat 21.3, SaturatedFat 5.7, Cholesterol 106.6, Sodium 3351.8, Carbohydrate 36.7, Fiber 4.1, Sugar 9.4, Protein 34.3

2 tablespoons olive oil
2 3/4 cups chopped onions
4 cloves garlic, minced
2 small bay leaves
5 (14 1/2 ounce) cans beef broth
1 (28 ounce) can diced tomatoes (in juice)
1/2 cup chunky salsa
1/2 cup chopped fresh cilantro
1 lb lean ground beef
1/4 lb bulk pork sausage
6 tablespoons yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long grain rice

MEXICAN CHORIZO MEATBALL SOUP

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Mexican Chorizo Meatball Soup image

Steps:

  • Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion and poblano and cook, stirring, until softened, 5 to 8 minutes. Add the tomatoes, garlic and cumin; season with salt and pepper. Cook until the liquid thickens, about 3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then reduce the heat to maintain a simmer and cook 10 minutes.
  • Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each of salt and pepper in a small bowl; mix with your hands until just combined. Form into 1-inch meatballs (about 20).
  • Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into bowls; top with the cheese and cilantro. Serve with lime wedges and tortilla chips.

Nutrition Facts : Calories 390 calorie, Fat 28 grams, SaturatedFat 11 grams, Cholesterol 65 milligrams, Sodium 850 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 17 grams

1 tablespoon vegetable oil
1 onion, chopped
1 poblano chile pepper, seeded and chopped
1 15-ounce can diced tomatoes
4 cloves garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
8 ounces fresh chorizo, casings removed
1/4 cup finely crushed tortilla chips, plus more chips for serving
1 tablespoon chopped fresh cilantro, plus more for topping
1 cup shredded cheddar cheese (about 4 ounces)
Lime wedges, for serving

MAGIC MEXICAN MEATBALL SOUP

Presto! Frozen cooked meatballs, canned beef broth and salsa are the magic ingredients that transform the traditional Mexican albondigas soup into a quick and easy, every day treat.

Provided by Lorac

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Magic Mexican Meatball Soup image

Steps:

  • Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
  • Remove cover, add corn and salsa and simmer until corn is tender.
  • Ladle into soup bowls, top with cheese and chips.

Nutrition Facts : Calories 155.8, Fat 5.5, SaturatedFat 3.1, Cholesterol 14.8, Sodium 672.9, Carbohydrate 23.4, Fiber 3.5, Sugar 3, Protein 7.5

3 (14 1/2 ounce) cans reduced-sodium beef broth
1 (16 ounce) package frozen cooked meatballs
2 cups frozen corn
1 1/2 cups prepared chunky style salsa
1/2 cup finely shredded cheddar cheese
1/2 cup roughly crumbled tortillas or 1/2 cup corn chips

MEXICAN MEATBALL SOUP - ALBONDIGAS

This is a great savory meat and vegetable soup with Mexican spices. I usually throw in some Spanish rice and serve with warm tortillas to dip in. My 4yo DD says it's Go Diego Go Soup. :)

Provided by LilPinkieJ

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18



Mexican Meatball Soup - Albondigas image

Steps:

  • Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
  • Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
  • Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.

1 lb lean ground beef
2 garlic cloves, minced
1 onion, minced
1 slice day old bread, crumbled
1 egg, lightly beaten
2 tablespoons water
4 cups hot water
2 beef bouillon cubes
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1 1/2 teaspoons ground cumin
3 carrots, sliced
1 green bell pepper, chopped
2 stalks celery, chopped
1 (14 1/2 ounce) can stewed tomatoes, with liquid
3 -4 potatoes, cubed (optional)
salt and pepper, to taste
louisiana hot sauce, to taste

MEXICAN MEATBALL SOUP

Blogger Cindy Ensley of Hungry Girl por Vida makes a taco-spiced meatball soup loaded with lots of fun toppings. Pure comfort in a bowl!

Provided by By Cindy Rahe

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 14



Mexican Meatball Soup image

Steps:

  • In medium bowl, mix meatball ingredients until combined. Refrigerate mixture 15 to 30 minutes to firm up.
  • Meanwhile, in 6-quart (or larger) saucepan, cook first 4 soup ingredients over medium heat about 5 minutes or until vegetables begin to soften. Add chicken broth, diced tomatoes and 1 1/2 teaspoons taco seasoning mix. Heat to boiling; reduce to simmering. Simmer 20 minutes.
  • Meanwhile, shape meatball mixture into teaspoon-sized balls. Drop balls into simmering soup, one at a time, and continue to simmer about 15 minutes longer or until meatballs are cooked through. Turn off heat, and stir in lime juice before serving in bowls with lots of toppings.

Nutrition Facts : Calories 230, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 4 g, TransFat 0 g

1/2 lb ground turkey
1/3 cup plain bread crumbs
1 egg
1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1 clove finely chopped garlic
1/4 cup diced onion
1/4 cup finely diced seeded jalapeño chile (or green bell pepper)
1 clove finely chopped garlic
1 tablespoon olive oil
1 carton (32 oz) Progresso™ chicken broth
1 cup canned Muir Glen™ Organic Diced Tomatoes Fire Roasted
1 1/2 teaspoons Old El Paso™ original taco seasoning mix (from 1-oz package)
2 tablespoons fresh lime juice
Crushed tortilla chips, chopped fresh cilantro, diced avocado, shredded cheese, chopped jalapeño chiles, sour cream and lime wedges

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