Mexican Meatball Soup

This Mexican Meatball Soup is made with tender beef and chorizo meatballs in a smoky tomato broth. Chipotle salsa adds plenty of flavor with very little prep, so you can have a hearty dinner on the table in about 40 minutes. Top each bowl with fresh cilantro for a simple, comforting meal.

Ingredients You'll Need

• Avocado oil: For cooking the onion. Olive oil works, too.
• Yellow onion and garlic: These add flavor to the broth. Cook the onion until soft before adding the garlic. Jarred minced garlic is a handy shortcut.
• Diced tomatoes: Use canned diced tomatoes with their juices.
• Chipotle salsa: Adds a smoky flavor and a little heat. Choose a salsa you enjoy, since it adds much of the flavor to the broth.
• Beef broth: Makes a rich soup base. Use low-sodium broth if you want more control over the salt.
• Bay leaves: Add flavor as the soup simmers. Remove them before serving.
• Ground beef: Forms the base of the meatballs. Lean ground beef helps keep the broth from getting too greasy.
• Chorizo: Use raw Mexican chorizo, which mixes easily with the beef. Remove any casing before mixing.
• Egg: Helps hold the meatballs together.
• Half and half: Adds moisture to help keep the meatballs tender.
• Plain breadcrumbs: Help hold the meatballs together and keep them tender.
• Cumin and kosher salt: Season the meatballs. The chorizo also adds seasoning, so you won't need much.
• Fresh cilantro: Goes into the meatballs, with extra for serving. If you don't like cilantro, leave it out or use fresh parsley.

How to Make Mexican Meatball Soup

How to Make Mexican Meatball Soup

Start by heating the avocado oil in a large, heavy pot over medium heat. Add the diced onion and cook until soft, then stir in the garlic and cook for another minute.

Pour in the diced tomatoes with their juices, chipotle salsa, and beef broth. Add the bay leaves and bring the soup to a gentle simmer.

While the broth simmers, make the meatballs. Add the ground beef, chorizo, breadcrumbs, egg, half and half, cumin, salt, and cilantro to a large bowl. Gently mix everything until just combined. You don't want to overmix, or the meatballs can turn out dense.

Shape the mixture into meatballs using about 2 tablespoons for each one. A small cookie scoop makes this easier, or you can use two spoons to divide the mixture before rolling it into balls.

Carefully lower the meatballs into the simmering broth. Leave them alone at first so they can firm up without breaking apart. Cover the pot and simmer gently for about 20 minutes, until the meatballs are cooked through.

Remove the bay leaves, then taste the broth and add salt if needed. Ladle the soup into bowls and top with extra cilantro.

Tips for Tender Meatballs

• Mix gently. Use your hands or a fork to mix just until everything comes together. Too much mixing can make the meatballs tough.
• Keep the mixture moist. The breadcrumbs, egg, and half and half help keep the meatballs tender. Avoid adding extra breadcrumbs, which can make them dry.
• Roll with a light touch. Shape the meatballs gently without packing them tightly. Slightly damp hands can help keep the mixture from sticking.
• Keep them the same size. Use about 2 tablespoons of mixture for each meatball so they cook evenly.
• Simmer gently. A hard boil can cause the meatballs to break apart. Keep the heat low enough that the broth bubbles gently.
• Wait to stir. Give the meatballs time to firm up in the hot broth before gently moving them.

Substitutions and Variations

• Gluten-free option: Replace the breadcrumbs with 6 tablespoons of almond flour. Check that your chorizo, broth, and salsa are also labeled gluten-free.
• Skip the chorizo: Use another ½ pound of ground beef in its place. You may want to add a little chili powder, smoked paprika, and extra cumin to make up for the seasoning.
• Swap the cilantro: Use fresh parsley instead, or leave it out if you prefer.
• Use a different broth: Chicken broth works if that's what you have on hand.
• Make it milder: Choose a mild salsa in place of the chipotle salsa. You can add a little smoked paprika for smoky flavor without as much heat.
• Add vegetables: Stir in diced zucchini or a handful of spinach during the last few minutes of cooking. Let the soup simmer until the vegetables are tender.
• Replace the half and half: Use the same amount of whole milk or heavy cream.

What to Serve with Mexican Meatball Soup

This soup is hearty enough to serve on its own, but you can add a simple side or a few toppings to round out the meal.

• White rice or Cauliflower rice: Spoon some into each bowl before adding the soup. My microwave cauliflower rice keeps it easy.
• Cucumber salad: A cool, crisp side is a nice match for the smoky broth.
• Warm tortillas: Serve a few on the side for dipping. Choose corn, flour, or low-carb tortillas to fit your needs.
• Simple toppings: Try fresh cilantro, a squeeze of lime, shredded cheese, or a spoonful of sour cream.

How to Store and Reheat

Store leftover soup in an airtight container in the refrigerator for 3-4 days.

To freeze, let the soup cool, then divide it into freezer-safe containers. Leave a little room at the top for the broth to expand. Freeze for up to 3 months and thaw in the refrigerator overnight before reheating.

Reheat in a saucepan over medium-low heat until the broth and meatballs are hot throughout. Stir gently so the meatballs stay whole. You can also microwave individual servings, stirring gently between short intervals. Add a splash of broth if needed.

Frequently Asked Questions

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