Tex-Mex Meatball Soup
This hearty Tex-Mex Meatball Soup is a flavorful blend of spiced meatballs, vegetables, and savory broth, perfect for a comforting meal. It's easy to prepare and brings a taste of the Southwest into your kitchen.
Equipment
- 1 large pot or Dutch oven
- 1 mixing bowl
- 1 baking sheet
- 1 oven or stovetop
Ingredients
- 1 pound ground beef or turkey
- 1 cup breadcrumbs
- 1 large egg
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 cups beef broth
- 1 can (15 ounces) diced tomatoes (with juice)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 bell pepper (chopped)
- 1 medium onion (chopped)
- 1 tablespoon olive oil
- to taste Fresh cilantro (for garnish)
- to serve Lime wedges
Instructions
- In a mixing bowl, combine ground beef (or turkey), breadcrumbs, egg, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until softened.
- Carefully add the meatballs to the pot and cook for about 5 minutes, turning occasionally until browned on all sides.
- Pour in the beef broth, diced tomatoes, black beans, and corn. Stir to combine and bring to a simmer.
- Allow the soup to simmer for 15 minutes, letting the flavors meld together and the meatballs cook through.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
For added spice, you can include jalapeños or a dash of hot sauce during cooking.
If you prefer a thicker soup, you can let it simmer a bit longer or add some additional breadcrumbs.
This soup can be stored in the refrigerator for up to 3 days and reheats well in the microwave or on the stovetop.