Mexican Meatball Soup
I loved this easy Mexican meatball soup recipe I found on Bev Cooks! The meatballs were tender, flavorful, and juicy while the soup was spicy and delicious. My kids were disappointed they couldn’t eat it because it was too spicy for their tastes, so next time I will add only one chipotle pepper. They did try the meatballs and liked them a lot! My husband and I loved this spicy Mexican soup and thought it paired nicely with a Southwestern salad.
Mexican Meatball Soup
Meatballs:
- 1 lb ground turkey
- 2 green onions chopped finely
- 2 tbsp fresh cilantro chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp coriander
- 1 clove of garlic minced
- Sea salt and freshly ground pepper to taste
- 2 crisp corn tostada shells pulsed in a food processor until crumbled
- 1 tbsp Olive oil
Soup:
- 2 cups fresh salsa see link above for the recipe
- 2 chipotle peppers in their adobo sauce
- 2 tbsp tomato paste
- 1-quart chicken stock or broth
- Sea salt and freshly cracked pepper to taste
Serving:
- 1 avocado diced
- Cotija cheese crumbled, for garnish
- Fresh cilantro chopped
How to Make Mexican Meatball Soup
Make the meatballs by combining the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, sea salt, and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.
Cook the meatballs by heating the oil in a large Dutch oven over medium-high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.
Make the soup by blending the salsa and chipotle peppers in a blender or food processor. Pulse until smooth and well combined.
In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon.
Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat, and simmer for about 20-30 minutes. Taste and season with sea salt and freshly cracked black pepper, to taste.
Serve the soup by ladling it into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.
Equipment
- Food Processor (for tostada shell)
Ingredients
Meatballs:
- 1 lb ground turkey
- 2 green onions chopped finely
- 2 tbsp fresh cilantro chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp coriander
- 1 clove of garlic minced
- Sea salt and freshly ground pepper to taste
- 2 crisp corn tostada shells pulsed in a food processor until crumbled
- 1 tbsp Olive oil
Soup:
- 2 cups fresh salsa see link above for recipe
- 2 chipotle peppers in their adobo sauce
- 2 tbsp tomato paste
- 1 quart chicken stock
- Sea salt and freshly cracked pepper to taste
Serving:
- 1 avocado diced
- Cotija cheese crumbled, for garnish
- Fresh cilantro chopped
Instructions
- Make the meatballs by combining the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, sea salt, and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.
- Cook the meatballs by heating the oil in a large Dutch oven over medium-high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.
- Make the soup by blending the salsa and chipotle peppers in a blender or food processor. Pulse until smooth and well combined.
- In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon.
- Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat, and simmer for about 20-30 minutes. Taste and season with sea salt and freshly cracked black pepper, to taste.
- Serve the soup by ladling it into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.
oh this sounds delicious!
I like eating spicy food. I think I’m gonna enjoy this soup. Thanks for sharing the recipe.
I love a nice spicy soup. This one looks amazing.
Pam this looks awesome! My husband will love it! I will have to go easy on the chilis though. I am a wimp when it comes to spicy!!! Can’t wait to make this. I have almost all of the ingredients right now!
: ) kris
Such a good meatball blend for ground turkey, Pam! I always have a hard time convincing my carnivores to eat turkey instead of beef.. This should do it, love how spicy it is!! I’m definitely bookmarking this soup! Thanks for sharing 🙂
Oh man, this looks so hearty and comforting! It’s still about 86+ degrees here but I’d make this any day!
As much as I like soup and Italian food, I’ve never made meatball soup, but this Mexican version looks like one that must be tried – very nice Pam.
How did you know I wanted to make soup today? We are bracing for hurricane Sandy to hit today, and I want to make a big pot of soup before we lose power. I have everything I need to make this soup, so I am off to make this. My children will wake up to the smell of soup this morning! 🙂
Ooo! I love the Mexican flavor infusion! What a fun way to mix things up!
This soup looks so hearty and soothing!
Meatball soup sounds like a great meal.
Hi Pam- I wanted to let you know (before we lose power) that I made this soup for my family today. It was AWESOME! We love spicy food, so it was perfect as is. I didn’t have cotjita cheese, so I subbed feta cheese for it. My entire family enjoyed this soup, which I may rename in my house. I’m thinking of calling it “Frankenstorm” or “monster” soup, in honor of the hurricane that is about to hit us. Whatever you call it, it’s delicious!
i thought that looked like cotija cheese, and i’m glad it was–what a great garnish!
mmmm, i just love those meatballs, what a delicious soup!
Totally obsessed with Halloween and Mexican right now! I’ll eat this and some candy corn!
My husband will love this soup. Hearty and delicious!
Perfect soup for a cold evening. Sounds like the thing for Halloween night!
Did you use the whole chipotle without deseeding them? Just getting rid of the seeds makes a huge difference to me. The soup looks fabulous. I have to pin this to try later.
Hi Pam, I made this soup yesterday – it was amazing! Thanks so much – your posts always inspire me!