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Mexican Meatball Soup

Mexican Meatball Soup

Wow.  I absolutely LOVED this soup that I found on Bev Cooks!  The meatballs were tender, flavorful, and juicy while the soup was spicy and delicious.  I loved the creamy bits of avocado in each bite along with the salty cotija cheese.  I had the leftovers for lunch for two days and it just seemed to get better and better.  My kids were disappointed that they couldn’t eat it because it turned out much spicier than I thought it would be so maybe next time I will add only one chipotle pepper for them – they did try the meatballs and liked them a lot!  My husband and I both really loved the spiciness and thought this soup was amazing.

Mexican Meatball Soup

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Mexican Meatball Soup

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa and chipotle peppers. 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.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

Mexican Meatball Soup

Mexican Meatball Soup

Mexican Meatball Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

  • 1 lb lean 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
  • 2 cups fresh salsa see link above for recipe
  • 2 chipotle peppers in their adobo sauce
  • 2 tbsp tomato paste
  • 1 quart chicken stock
  • 1 avocado diced
  • Cotija cheese crumbled, for garnish

Instructions

  • Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.
  • Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.
  • In a blender, combine the salsa and chipotle peppers. 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.
  • Ladle 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. Kim in MD says:

    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. Ooo! I love the Mexican flavor infusion! What a fun way to mix things up!

  6. Kim in MD says:

    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!

  7. i thought that looked like cotija cheese, and i’m glad it was–what a great garnish!

  8. mmmm, i just love those meatballs, what a delicious soup!

  9. Totally obsessed with Halloween and Mexican right now! I’ll eat this and some candy corn!

  10. 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.

  11. Hi Pam, I made this soup yesterday – it was amazing! Thanks so much – your posts always inspire me!