Tex-Mex Meatball Soup
Tex-Mex Meatball Soup is a hearty, flavorful dish combining tender meatballs with zesty tomatoes, cumin, and chili powder. Perfect for a comforting meal, it offers a delightful blend of Mexican-inspired spices and fresh vegetables, making it ideal for serving a family or casual gatherings.
Ingredients
Instructions
- Chop the onion.
- Cut the zucchini into 1-inch pieces.
- Combine ground beef, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Shape the beef mixture into 1-inch meatballs.
- In a Dutch oven, heat oil over medium heat. Add meatballs and brown well.
- Remove meatballs and reduce heat.
- Add chopped onion and zucchini to the Dutch oven.
- Cover and cook for 5 minutes.
- Stir in ground cumin, oregano, canned tomatoes with juice, beef stock, hot pepper sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Cover and simmer for 15 minutes.
- Add the cooked meatballs to the soup and heat through.
- Sprinkle with chopped fresh coriander before serving.
Tips & Substitutions
For added flavor, consider mixing in some corn or black beans to the soup. If you prefer a leaner option, ground turkey or chicken can substitute for ground beef. Adjust the heat level by varying the amount of hot pepper sauce. Fresh herbs like cilantro or parsley can enhance the dish's freshness. This soup can be paired nicely with a side of cornbread or served alongside a Quick Taco Salad.
Serving Suggestions
Serve the Tex-Mex Meatball Soup hot, garnished with chopped fresh coriander for a burst of flavor. It goes well with tortilla chips for added crunch, or you could serve it with a dollop of sour cream. For a heartier meal, pair it with a side like Mmmmm Impossible Taco Pie or a refreshing salad. This dish is a wonderful way to enjoy comforting Mexican recipes any day of the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup in a saucepan over medium heat until heated through. If the soup thickens too much, add a splash of beef stock or water to reach your desired consistency. This versatile soup also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Tex-Mex Meatball Soup contains roughly 755 calories, with 28g protein, 49g carbohydrates, and 56g fat. It is an excellent source of iron (139% of the Daily Value), dietary fiber (94% of the Daily Value), and calcium (75% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 601mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time, and the flavors will deepen as it sits. Prepare the soup, cool it, and store it in the refrigerator for up to 3 days. Just reheat it gently on the stove before serving. This is a great option for meal prep or busy weeknights.
Can I use other vegetables in this soup?
Absolutely! Feel free to add other vegetables like bell peppers, carrots, or even spinach for extra nutrition. Just be sure to adjust the cooking time depending on what you choose to incorporate, so everything is cooked to your liking.
Is there a vegetarian version of this soup?
Yes! You can easily make a vegetarian version by substituting the ground beef with plant-based meat alternatives or lentils. Use vegetable stock instead of beef stock, and add more beans and vegetables to enhance the flavor. This way, you'll have a hearty, meat-free soup that everyone can enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).