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Mexican Meatball Soup
A hearty, feel-good meal
Course
Soup
Keyword
Ancho Pepper, Jalapeno Pepper
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
6
servings
Calories
331
kcal
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
For less spice, remove the ancho chili powder (or cayenne pepper powder) from the meatball recipe.
Nutrition
Calories:
331
kcal
|
Carbohydrates:
27
g
|
Protein:
19
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Cholesterol:
81
mg
|
Sodium:
623
mg
|
Potassium:
1000
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
5930
IU
|
Vitamin C:
26.9
mg
|
Calcium:
115
mg
|
Iron:
7.2
mg