Mexican Meatball Soup

Dive into the comforting flavors of *Mexican Meatball Soup*—a hearty, satisfying dish brimming with bold spices and vibrant ingredients. This traditional favorite combines tender, homemade meatballs made with a blend of ground beef, ground pork, rice, and fresh cilantro, simmered in a savory broth enriched with cumin, chili powder, and garlic. Loaded with wholesome vegetables like zucchini, carrots, and potatoes, and infused with the tangy sweetness of diced tomatoes, this warming soup is as nutritious as it is delicious. Perfect for a cozy family dinner or meal prep, it’s served with a squeeze of lime and optional avocado slices for an irresistible Mexican-inspired touch. Ready in just an hour, this one-pot wonder is easy to make and destined to become a weeknight favorite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 0.25 cup white rice
• 1 large egg
• 0.5 cup (chopped) fresh cilantro
• 3 cloves (minced) garlic
• 1 large (diced) onion
• 2 medium (sliced) carrots
• 1 medium (cubed) zucchini
• 2 medium (cubed) potatoes
• 14.5 ounces (canned) diced tomatoes
• 6 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon pepper
• 1 tablespoon olive oil
• 1 medium (cut into wedges for serving) lime
• 1 medium (optional, sliced for serving) avocado

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground pork, rice, egg, half of the chopped cilantro, 1 minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix thoroughly with your hands until well combined.

Step 2

Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a tray and set aside.

Step 3

Heat the olive oil in a large pot over medium heat. Add the diced onion and remaining minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

Step 4

Add the carrots, potatoes, and zucchini to the pot. Sauté for another 5 minutes to soften the vegetables slightly.

Step 5

Pour in the chicken broth and canned diced tomatoes (including juices). Add the cumin, chili powder, 3/4 teaspoon salt, and remaining pepper. Stir to combine and bring the mixture to a simmer.

Step 6

Gently add the prepared meatballs into the simmering soup, one at a time, to avoid breaking them. Ensure they are submerged in the broth.

Step 7

Reduce the heat to low, cover the pot with a lid, and simmer for 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.

Step 8

Taste the soup and adjust the seasoning with more salt or pepper if needed. Stir in the remaining chopped cilantro.

Step 9

Ladle the soup into bowls and serve hot, garnished with lime wedges and slices of avocado if desired. Enjoy!

Nutrition Facts

Serving size	3814.2 grams (3814.2g)

Amount per serving	% Daily Value*
Calories	2995

Total Fat 174.90g	224%
Saturated Fat 57.60g	288%
Polyunsaturated Fat 6.40g
Cholesterol 725mg	242%
Sodium 8777mg	382%
Total Carbohydrate 189.10g	69%
Dietary Fiber 38.40g	137%
Total Sugars 50.10g
Protein 185.60g	371%

Vitamin D 54IU	269%
Calcium 641mg	49%
Iron 26mg	142%
Potassium 7407mg	158%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 24.2%

Carbs: 24.6%