Mexican Meatball Soup
Recipe type: Entre
Cuisine: Mexican
Serves: 6-8
  • Meatballs-
  • 1 pound ground beef
  • ⅓ cup uncooked rice
  • ½ medium yellow onion, finely chopped
  • 2 medium cloves garlic, minced
  • ¼ cup cilantro, minced
  • 2 teaspoons Kosher salt (less if using table salt)
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • Broth-
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 3 medium carrots, peeled and sliced ½ inch thick
  • 2 teaspoons Kosher salt
  • ½ teaspoon black pepper
  • ¾ teaspoon chili powder
  • ¾ teaspoon ground cumin
  • 1 Anaheim chile or 1 to 2 jalapeƱos, stemmed, seeded and finely diced
  • 3 Roma tomatoes, seeded and diced
  • 8 cups chicken stock
  • 2 to 3 cups cooked rice
  • tortilla chips for garnish
  1. Mix all the ingredients for the meatballs together in a large bowl. Cover and set in the fridge to chill.
  2. In a large stock pot, heat 2 tablespoons vegetable oil over medium-high heat. Saute the onions and carrots until the onions are translucent. Add the minced garlic, salt, pepper, chile powder, ground cumin, jalapeƱos and tomatoes. Cook and stir for about 3 minutes.
  3. Pour Chicken stock into the pot and bring to a boil. Reduce the heat to a simmer.
  4. Meanwhile, roll the beef mixture into small meatballs. Drop them into the broth and simmer until the meatballs and the rice are cooked through, about 20 minutes.
  5. To serve-
  6. Put ¼ cup to ½ cup of cooked rice in the bottom of a serving bowl.
  7. Ladle the soup over the rice making sure there are several meatballs in the bowl.
  8. Garnish with tortilla chips.
Recipe by Mother's Niche at