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Mexican Meatball Soup

Packed with hearty vegetables, flavorful meatballs, and rich broth, it’s comfort food at its finest!
Course: Main Course
Cuisine: Mexican
Keyword: meatball, comfort, soup,

Ingredients

For the meatballs:

  • 1 lb lean ground beef
  • 1 large egg
  • 1/2 cup white onion diced
  • 1/4 cup long-grain white rice uncooked
  • 1 tbsp mint finely chopped
  • 2 tbsp sofrito
  • 1/2 tbsp tomato boullion
  • 1/2 tbsp beef bouillon
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano

For the soup:

  • 2 tbsp sofrito
  • 3/4 cup crushed tomatoes
  • 1 tbsp tomato bouillon
  • 1 tbsp beef bouillon
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 6 cups of water
  • 1 large carrot peeled and chopped into 1-inch pieces
  • 1 large russet potato peeled and chopped into 1-inch pieces
  • 2 zucchini squash about 12 ounces once chopped), cut into 1-inch piece
  • Optional: freshly chopped cilantro and lime wedges for serving

Notes

Storage and Reheating Tips:

  • Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
  • Freezing: The soup can be frozen for up to 3 months. For best results, freeze the broth and meatballs separately from the vegetables to maintain texture.
  • Reheating: Reheat the soup on the stove over medium heat until warmed through. If frozen, thaw overnight in the refrigerator before reheating.