Easy, one pot soup made with Mexican beef meatballs and quite a kick. This delicious Mexican Meatball Soup can be made in a healthier veggie and meatball version or a heartier version with rice.
MEXICAN MEATBALL SOUP
I like it hot and I like it spicy! Unfortunately, it’s just me that likes spicier stuff (and my spicy is not extreme by any means), my family is not with me. I made so much of this fantastically delicious soup, but everyone is afraid to try it because it’s spicy.
I didn’t even realize that it had quite a kick to it (I may have added an extra chipotle chili pepper just for fun) until it was already cooked and I had a whole pot of it. So I spend a whole day texting my family, asking if they want some. The first question I get is, “how spicy? Coz I don’t do very spicy.” Ugh.
Well, what can I say…I compared the heat in this soup to be somewhere between “oh goodie, my sinuses cleared up” and “I’m a fire-breathing dragon!”
So, if you’re familiar with chipotle chilies in adobe sauce and can take the heat, use two (or more, oh brave one) but if you don’t know how much heat these chilies pack, start with one or you will turn into a fire-breathing dragon and those are hard to put out. Milk won’t help as much as you’d hope.
There is also a recipe for Mexican meatballs hidden in here. They are awesome and you can always pull this recipe just for the meatballs. Don’t miss out!
HOW TO MAKE MEXICAN MEATBALLS:
Combine all ingredients for meatballs in a medium mixing bowl and mix until all evenly incorporated.
Grease your hands with some cooking spray. Scoop out some meat using a cookie scoop and roll meatballs. (You can make meatballs bigger or smaller according to your own preference. Just remember to adjust cooking time if making bigger or smaller meatballs by a few minutes.)
Cook meatballs on stove-top and then oven:
Preheat a large, oven-safe skillet or a pan over medium heat and add some oil.
Once all the meatballs are rolled, add them to the hot pan.
Sear on one side for a couple of minutes and then flip. Sear for a couple more minutes and then place into the oven that has been preheated to 350°. Bake for about 20 minutes, until meatballs are done.
Cook meatballs in the oven:
Preheat oven to 350°.
Place rolled meatballs snugly into the casserole dish.
Cover casserole dish with aluminum foil and bake for 30 minutes.
Take off the foil and bake for another 10-15 minutes. (Since size of meatballs will vary, time might vary slightly.)
Making meatballs for soup:
Heat up a large pot over medium heat and add vegetable oil.
Place rolled meatballs in the heated pot and saute for about 5 minutes. Flip all meatballs and cook for a couple more minutes.
Add diced veggies, tomato paste, and chipotle chili. Cover and cook for 5-7 minutes. Stir, cover, and cook for a few more minutes.
Add beef stock, pressed garlic, salt, and cumin. Bring to boil then lower to medium-low. Cover and cook for 15 minutes.
Stir in fresh cilantro right before taking off heat.
More Delicious Soup Recipes:
Roasted Garlic Rosemary Meatballs
Italian Wedding Soup with Turkey Meatballs and Orzo
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Mexican Meatball Soup
Ingredients
Mexican Meatballs
- 1 lb ground beef
- 1/4 cup plain bread crumbs
- 1 egg
- 1/2 small red onion minced
- 2 garlic cloves pressed
- 1/4 cup chopped cilantro
- 2 chipotle chiles in adobo sauce diced
- 1/2 tsp cumin
- Salt
Soup:
- 2 Tbsp vegetable oil
- Meatballs from above
- 2 to matoes diced
- 1/2 red onion diced
- 1 red bell pepper seeded and diced
- 1 orange bell pepper seeded and diced
- 1 chipotle chiles in adobo sauce
- 2 garlic cloves pressed
- 2 Tbsp tomato paste
- 2 cups of beef stock
- 1/2 tsp cumin
- 2 Tbsp minced cilantro
- Salt
- 1 cup uncooked rice optional
Instructions
- Combine all ingredients for meatballs in a medium mixing bowl and mix until all evenly incorporated. Roll about 1-inch meatballs.
- Heat up a large pot over medium heat and add vegetable oil. Place meatballs in the heated pot, cover and cook for about 5 minutes. Flip all meatballs, cover and cook for a couple more minutes.
- Add diced veggies, tomato paste and chipotle chili. Cover and cook for 5-7 minutes. Stir, cover and cook for a few more minutes.
- Add beef stock, pressed garlic, salt and cumin. Bring to boil then lower to medium-low. Cover and cook for 15 minutes.
- Stir in fresh cilantro right before taking off heat.
- If using rice: you can choose to cook rice separately and just add some to each dish or you can cook rice right in the soup. If you add rice separately, you will avoid rice soaking up all the broth. If you cook rice in soup, it will soak up the broth and you will need to add an extra cup and a half of beef broth to compensate. Cooking rice in soup will make it more flavorful. Decision is ultimately up to you!
Notes
Nutrition
Sophie Vazansky says
MEXICAN MEATBALL SOUP in the directions don’t see anything about the 2 Tbsp of vegetable sauce. Plus what is vegetable sauce. I am little confused. Please send me a email about this.
Thank you
lyuba says
Hi Sophie! I’m so sorry it took me so long to see your comment. We just moved and it’s been a long month. I got backed up with comments.
I’m sorry for the typo, it is supposed to be vegetable oil, like Marisa said.
I hope you will try it and feel free to send me an email, I see those a lot faster than comments because they happen go to another folder.
Marisa Franca @ All Our Way says
I believe the sauce should be 2 Tbls vegetable oil. In the directions it explains. The recipe sounds and looks (of course) great. The weather down here is just a bit chilly to say the least and this sounds fantastic. You didn’t request this weather, did you??? I’ll save the recipe for when we get back north. You don’t have any left over by any chance?? I could hop in the car and run on over — in just a few hours 🙂 Have a great day!!
Sophie Vazansky says
Thank you for the info Marisa.
lyuba says
Thank you, Marisa!! You’re totally right, it’s vegetable oil.
It’s sch a cold weather soup, warms inside and out 🙂
Arthur in the Garden! says
Looks most Delicious!
lyuba says
Thank yo so much, Arthur!
Cristal says
What brand and type of rice do you use?
lyuba says
Hi Cristal! I normally use Mahatma rice.
Maria gallegos says
Looks good. I don’t add egg or bread crumbs to my meat balls. I add the dry rice to the meat make the balls then cook. This is traditionally how it is made. Also jalapeno instead of chipotle.
lyuba says
Hi Maria!
You meatballs hold up together without the egg and bread crumbs? I will definitely have to try it.
I like chipotle for the smokiness but I definitely appreciate a jalapeno. Maybe both?
TERRY Montunnas says
I need to know where to find adobe sauce as the recipe calls for two peppers in adobe sauce. I will make, but don’t have a recipe.
Thank you!
lyuba says
Hi there!
Chili peppers in adobe sauce is actually an ingredient that comes canned. Try checking the ethnic section of the grocery store, where you find other Mexican ingredients. It comes in little metal cans. Ask a clerk if they carry it if you can’t find it at your store, they may be able to help you find it!
Janet says
Delicious! My husband had two bowls. I did take a few liberties…..We like spicy too so two chipotle peppers were great for us. We are in Texas so I have only had what’s traditional for our region which is chicken meatballs, don’t judge me but I hate to make meatballs from scratch so I used a beef/pork blend home style precooked frozen, don’t judge me! Also our local family restaurants usually have carrots and Mexican squash so I added those too. Again don’t judge me, I threw in 2 bags of plain precooked microwave rice at the end. We topped each bowl with a sprinkle of grated cheese and a spoon of sour cream. This is a great adaptable recipe, thank you so much!
LyubaB says
Hi Janet,
No judgment here, I am just glad you were able to adjust the recipe to work for you! Thanks for taking the time to rate my recipe and leave a comment! I am so glad you liked it!
J says
You are welcome. I loved your recipe because it had all the flavor without time consuming ingredients that require roasting peppers etc. I will in the future do the meatballs from scratch when not on a time crunch, they sound delicious. I often order this soup at restaraunts but this was my husbands first try and he did truly love it! Soup is on our menu year round, even in the hot Texas summers!
Coleen Plutz says
I have made this soup a couple of times and we absolutely love it! Was thinking of doubling it but not sure if all would be eaten. Does this soup freeze well? Thank you.
LyubaB says
I am so happy you like it! Freeze without the rice for best consistency. Freeze in a zip-top bag or sealed container for up to 3 months, then thaw in the refrigerator before reheating. It may help to store the soup in individual portions so you can thaw just what you need.