Description
A hearty Mexican meatball soup with tender meatballs in a rich tomato-based broth, packed with fresh vegetables and bold flavors.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup chopped fresh cilantro
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 can (14 oz) diced tomatoes
- 2 carrots, sliced
- 2 potatoes, diced
- 1 zucchini, sliced
Instructions
- In a bowl, mix ground beef, breadcrumbs, egg, cilantro, cumin, salt, and pepper.
- Form small meatballs and set aside.
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Pour in chicken broth, water, and diced tomatoes. Bring to a boil.
- Add carrots and potatoes. Simmer for 10 minutes.
- Gently drop meatballs into the soup. Cook for 15 minutes.
- Add zucchini and cook for another 5 minutes.
- Serve hot with fresh cilantro on top.
Notes
- Use lean ground beef for a lighter version.
- Add a pinch of oregano for extra flavor.
- For spicier soup, include chopped jalapeños.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
