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Mexican Meatball Soup

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

Mexican Meatball Soup

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.

Mexican Meatball Soup

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.

Mexican Meatball Soup

 

Mexican Meatball Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Mexican
Servings: 8
Author: Pam / For the Love of Cooking

Equipment

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.
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19 Comments

  1. 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

  2. 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 🙂

  3. 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.

  4. 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! 🙂

  5. 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!

  6. 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.