Mexican Meatball Soup: a make-tonight method

A pot of Mexican meatball soup topped with sour cream, tortilla strips and avocado.

This recipe for Mexican meatball soup is loaded with seasoned beef meatballs, black beans and plenty of vegetables in a flavorful and spicy broth. Add your go-to toppings and you’ve got a complete meal in a bowl!

Love meatball soup? Be sure to also try my Italian meatball soup and turkey meatball soup recipes! They’re sure to hit the spot on a cold night.

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A pot of Mexican meatball soup topped with sour cream, tortilla strips and avocado.

It’s always hard for me to get my girls to try new foods, but I’ve found that adding a familiar component to a new recipe makes them more likely to give it a try. My family is meatball crazy so I figured this Mexican meatball soup would be a hit, and it sure was – they even ate the vegetables!

A pot of Mexican meatball soup with vegetables and black beans.

How do you make meatball soup?

I made lean beef meatballs seasoned with Mexican spices to go in this soup, but if you’re pressed for time, pre-prepared frozen meatballs will work. This Mexican meatball soup is also full of lots of colorful vegetables and black beans. It’s like a full meal in one pot! This recipe is moderately spicy due to the canned tomatoes with chiles, but if you’re feeding kids or don’t like a lot of spice, you can substitute regular canned tomatoes.

Meatball soup with spiced beef meatballs, black beans and vegetables in a tomato broth.

While this soup is great on its own, it’s even better when you serve it with a variety of fun toppings so that everyone can make their own creations. I serve this soup with tortilla strips, sour cream, diced avocado, shredded cheese and fresh cilantro.

A pot of meatball soup with corn, beans and carrots, topped with sour cream and avocado.

We eat Mexican food at least once a week and this Mexican meatball soup is a fun change from the standard tacos and quesadillas that are often on our table. I love that it’s quick and straightforward and uses ingredient staples that I typically have in the house. The weather may be warming up but I never get tired of soup, and this is an exceptionally tasty version!

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This recipe for Mexican meatball soup is loaded with seasoned beef meatballs, black beans and plenty of vegetables in a flavorful and spicy broth. Add your go-to toppings and you've got a complete meal in a bowl! Time Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Course Main Course, Soup
Cuisine Mexican
Serves 4 servings

Ingredients

For the meatballs

cooking spray
1 pound 90% lean ground beef
1/4 cup dry breadcrumbs
1 egg
1 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
2 teaspoons lime juice
1 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons finely chopped cilantro
2 tablespoons water

For the soup

6 cups beef broth
14.5 ounce can of diced tomatoes with chiles undrained (can also use a can of regular diced tomatoes for less heat)
8 ounce can of tomato sauce
2 teaspoons olive oil
1 onion diced
2 carrots peeled and chopped into 1/4 pieces
1 zucchini chopped into 1/2 pieces
1 15 ounce can of black beans drained and rinsed
1 cup frozen corn
salt and pepper to taste
2 teaspoons chili powder
1 teaspoon cumin
Garnishes: chopped cilantro, tortilla strips, sour cream, shredded cheese, diced tomatoes, lime wedges, avocado

Instructions

For the meatballs:
Preheat the broiler. Line a sheet pan with foil and coat with cooking spray. Combine all meatball ingredients and stir until thoroughly mixed together. Form 1 inch meatballs and place them on the pan.
Broil for 8-10 minutes until meatballs are cooked through.
For the soup:
In a large pot heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until translucent. Add the carrots and cook for 5 minutes more; season vegetables with salt and pepper to taste.
Add the beef broth, can of tomatoes, can of tomato sauce, chili powder and cumin to the pot.
Bring the pot to a boil then reduce heat to medium; simmer for 5 minutes.
Add the meatballs, black beans, corn and zucchini to the pot. Simmer for an additional 5 minutes or until zucchini is tender. Season the soup to taste with salt and pepper.
Serve immediately with toppings such as chopped cilantro, sour cream, tortilla strips, shredded cheese and avocado.

Nutrition