Mexican Meatball Soup
A hearty, feel-good meal
Servings 6 servings
Calories 331kcal
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
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: 331kcal | Carbohydrates: 27g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 623mg | Potassium: 1000mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5930IU | Vitamin C: 26.9mg | Calcium: 115mg | Iron: 7.2mg