Tex-Mex Meatball Soup
This hearty Tex-Mex Meatball Soup combines flavorful meatballs with a zesty broth, beans, and fresh vegetables. Perfect for a cozy dinner, it brings the bold flavors of Tex-Mex cuisine into a comforting bowl of soup.
Equipment
- 1 large pot or Dutch oven
- 1 mixing bowl
- 1 baking sheet
- 1 wooden spoon
- 1 spoon or ladle for serving
Ingredients
- 1 pound ground beef (or turkey)
- 1/2 cup breadcrumbs
- 1/4 cup fresh cilantro, chopped
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups beef broth (or vegetable broth)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (frozen or fresh)
- 1 lime, juiced
- optional sour cream
- optional avocado
- optional additional cilantro
- optional shredded cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the ground beef, breadcrumbs, cilantro, Parmesan cheese, egg, chili powder, cumin, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
- Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet. You should have around 20 meatballs.
- Bake the meatballs in the preheated oven for about 15 minutes, or until cooked through and browned.
- While the meatballs are baking, heat olive oil in a large pot over medium heat. Add diced onion, and sauté until translucent, about 5 minutes.
- Add the minced garlic and bell pepper, and cook for an additional 2-3 minutes.
- Pour in the diced tomatoes with their juices, beef broth, black beans, and corn. Stir to combine, then bring the soup to a simmer.
- Once the meatballs are done baking, carefully add them to the soup. Let the soup simmer for another 10 minutes to allow the flavors to meld.
- Stir in the lime juice just before serving for a fresh finish. Adjust seasoning if necessary.
- Serve hot, garnished with optional toppings such as sour cream, avocado, cilantro, or shredded cheese.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a spicier kick, you can add diced jalapeños or a splash of hot sauce to the soup.
Consider serving this soup with tortilla chips or warm tortillas on the side for a complete meal.