Delicious hearty heat…
Mexican meatball soup has that hearty and rustic deliciousness that just puts a smile on near anyone’s face. It’s a meal unto itself, especially when served with tortilla chips or bread. And the spiciness follows through, from meatball to soup base with the ancho pepper powder (or cayenne for those that want spicier) and fresh jalapeño.
Want less of a spicy commitment? Remove the chili powder ingredient from the meatball recipe for a slight adjustment. Or halve the amount of fresh jalapeño peppers used.
For the Meatballs
- 1 pound ground beef
- 1 onion minced
- 1 egg beaten
- 1 slice day old bread crumbled
- 1 tablespoon garlic approx. 2 cloves, minced
- 1 teaspoon ancho pepper powder or cayenne pepper powder (for a hotter soup)
For the Soup
- 4 cups water
- 3 potatoes cut into 1/2 inch cubes
- 3 carrots chopped
- 2 celery stalks chopped
- 2 to 3 jalapeño peppers diced
- 2 beef bouillon cubes
- 1 can stewed tomatoes 14.5 ounce can
- 1 tablespoon chili powder
- 1 tablespoon cumin
- Pinch of oregano
- Salt and pepper
- Hot sauce optional topper
- Sliced bread or tortilla chips optional side
- Place all meatball ingredients into a large bowl and mix thoroughly.
- Shape the ground beef into small meatballs using a teaspoon at a time.
- Heat the water and add in the bouillon, then bring the water to a boil.
- Add in the meatballs and cook on boil for 5 minutes.
- Add in the potatoes, jalapeño pepper, carrots, celery, stewed tomatoes, chili powder and other remaining spices.
- Reduce the heat to medium and simmer, stirring occasionally, for 45 minutes.
- Salt and pepper to taste, then serve with sliced bread or tortilla chips on the side.
- Optional: Add a few dashes of your favorite hot sauce to the top of the soup after plating.