You are going to love this Mexican Meatball Soup. This thick, rich soup makes a satisfying meal in a bowl with little meatballs and chunks of tender zucchini. It will warm you up and fill your belly. It’s also incredibly simple to make. It’s lovely plain and even better topped with all your favorite taco toppings! The topping possibilities are almost endless and include avocado chunks, shredded cheddar cheese, chopped tomatoes, salsa, pickled Jalapeno slices, sour cream, shredded lettuce, and olives. Get creative and make your best bowlful of deliciousness.
Yield: about 8 cups
Serving size: 1 cup
Ingredients for the meatballs:
- 1 lb. ground beef
- 1 large egg
- 1/2 tsp. garlic powder
- 1 tsp. dried cilantro
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
Ingredients for the Soup:
- 4 cups of unsalted chicken stock
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 12 oz tomato puree
- 1 tbsp. dried cilantro
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 cups of zucchini, chopped into bite-sized pieces
Directions:
- Form the meatballs by placing all the ingredients for them into a large bowl. Using your hands, mix well to incorporate fully.
- Form the meat into four equal-sized large balls. Form each oversized meatball into six smaller meatballs of equal size. Set aside.
- Place all the chicken stock, onion, garlic, tomato puree, cilantro, oregano, cumin, salt, and pepper, into a 4-quart saucepan. Mix well.
- Simmer covered over low heat for ten minutes.
- Carefully add the meatballs into the hot soup. Cover and cook at a vigorous simmer for about ten minutes, without stirring, until the meatballs are fully cooked.
- Add the chopped zucchini to the soup. Cover and cook for approximately 10 minutes until the zucchini are tender but not overcooked.
- Serve hot with the toppings of your choice.
Nutritional Information Per Serving:
Calories 180 * Total Fat 12g * Total Carbs 6g * Protein 13g
