Mexican Meatball Salsa Soup Recipes

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MEXICAN MEATBALL SOUP



Mexican Meatball Soup image

There are several ways to make a Mexican meatball soup, and this is one of the simplest recipes that I've found that my family absolutely loves. These Mexican Meatballs are cooked in a tomato broth flavored with cilantro & mint. A delicious and elegant dish that's perfect for a nice dinner.

Provided by Mely Martínez

Categories     Beef     Soups

Time 45m

Number Of Ingredients 14

1 Lb. tomato
¼ medium white onion
1 garlic clove
1 tablespoon vegetable oil
4 cups of chicken broth*
½ cup chopped cilantro
Salt to taste
1 Lb. ground beef
1 slice of bread
¼ cup milk
1 large egg (beaten.)
1 garlic clove (chopped (or 1/3-teaspoon garlic powder))
6 peppercorns or (½ teaspoon of ground pepper)
Salt to taste

Steps:

  • Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
  • Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
  • To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
  • Place meat in a large bowl and make a well in the center.
  • Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
  • Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

Nutrition Facts : ServingSize 1.5 cup, Calories 266 kcal, Carbohydrate 7 g, Protein 16 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 667 mg, Fiber 1 g, Sugar 3 g

MEXICAN MEATBALL SOUP



Mexican Meatball Soup image

Provided by Marcela Valladolid

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1/2 small onion, chopped (about 1/2 cup)
1/3 cup uncooked long-grain rice
2 tablespoons chopped fresh cilantro
1 pound ground sirloin beef
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 carrot, cut into rounds (about 3/4 cup)
1 serrano chile, whole
1 Yukon gold potato, skin on, diced (about 1 cup)
2 tablespoons tomato paste
8 cups vegetable stock
2 zucchini, diced (about 1 cup)

Steps:

  • In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
  • In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
  • Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)



Sopa de Albóndigas (Mexican Meatball Soup) image

Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.

Provided by Alexa Weibel

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 26

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

Steps:

  • Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
  • In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
  • Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
  • Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

MEXICAN MEATBALL SOUP



Mexican Meatball Soup image

I've had this recipe a long time and is a favorite. If you like hot, be sure to put out the hot sauce!

Provided by Bev I Am

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 3/4 cups chopped onions
4 cloves garlic, minced
2 small bay leaves
5 (14 1/2 ounce) cans beef broth
1 (28 ounce) can diced tomatoes (in juice)
1/2 cup chunky salsa
1/2 cup chopped fresh cilantro
1 lb lean ground beef
1/4 lb bulk pork sausage
6 tablespoons yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long grain rice

Steps:

  • Heat oil in heavy large pot over medium high heat.
  • Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
  • Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
  • Cover and simmer 15 minutes.
  • Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
  • Mix well.
  • Shape meat mixture by generous tablespoonfuls into 1- 1 1/4" balls.
  • Add rice and meat balls to soup and bring to a boil, stirring occasionall.
  • Reduce heat, cover and simmer until rice and meatballs are tender.
  • Stirring occasionally,about 20 minutes.
  • Season with salt and pepper.

Nutrition Facts : Calories 468.8, Fat 21.3, SaturatedFat 5.7, Cholesterol 106.6, Sodium 3351.8, Carbohydrate 36.7, Fiber 4.1, Sugar 9.4, Protein 34.3

MEXICAN- MEATBALL SALSA SOUP



Mexican- Meatball Salsa Soup image

Make and share this Mexican- Meatball Salsa Soup recipe from Food.com.

Provided by weekend cooker

Categories     Corn

Time 15m

Yield 8 bowls, 6-8 serving(s)

Number Of Ingredients 5

3 (14 ounce) cans beef broth
1 (16 ounce) jar hot salsa
1 (16 ounce) package frozen whole kernel corn, thawed
1 (16 ounce) package frozen meatballs, thawed
1 tablespoon minced garlic

Steps:

  • Gradually combine all ingredients in slow cooker, and stir very well.
  • Cover and cook for 5-6 hours.

Nutrition Facts : Calories 109.7, Fat 1.2, SaturatedFat 0.3, Sodium 1194.6, Carbohydrate 22.6, Fiber 3.2, Sugar 2.3, Protein 6

SPICY MEATBALL SOUP



Spicy Meatball Soup image

With cilantro, cumin and salsa flavor, this spicy Mexican soup knows how to impress, whether it's for guests or an easy weeknight dinner. From Debra Freeman, Pillsbury Bake-Off® Contest 36.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 21

1 lb. extra-lean ground beef
1 (11-oz.) can vacuum packed whole kernel corn, drained
1/3 cup hot picante salsa
1/2 cup thinly sliced green onions with tops
2 tablespoons chopped fresh cilantro
1/2 to 1 teaspoon salt
1 teaspoon cumin
1 teaspoon finely chopped garlic
1 egg white
1 (28-oz.) can whole tomatoes, undrained, cut up
1 (15.5-oz.) can dark or light red kidney beans, drained
1 cup beef broth
2/3 cup hot picante salsa
2 tablespoons chopped fresh cilantro
1 cup chopped green bell pepper
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon finely chopped garlic
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions with tops
1/4 cup dairy sour cream

Steps:

  • In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
  • In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Protein 24 g, ServingSize 1 Serving, Sodium 1510 mg

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