Mexican Meatball Soup

To see the story behind this recipe, please visit this post on my creative blog.

For the Meatballs I used in this soup, please see this post for the recipe, or use your own recipe and add 1 tsp of Taco Seasoning for each lb. of meat used.


Soup Base:
  • 1 large Onion, diced
  • 1 TBL Butter (or oil of choice)
  • 2 large cans Diced Tomatoes, with liquid
  • 4 cups Water
  • 2 TBL Beef Bouillon Granules (I use "Shirley J" Beef Bouillon, which you can order HERE)
  • 2 TBL concentrated Tomato Paste (I use the tube variety)
  • 1 cup Cooked Rice
  • 1 TBL Oregano
  • 1 tsp Cumin (or more to your liking)
  • 1/2 tsp Chili Powder
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 TBL Fresh Cilantro leaves, or 1 tsp Dried Cilantro
  • 1 lb. cooked Meatballs of choice 
  1. In a large stockpot, saute the onion in the butter until well cooked 
  2. Add all remaining ingredients, except Meatballs, and simmer for 30 minutes over low heat
  3. Add Meatballs and heat through
  4. Serve with Garnishes:
    1. Tortilla chips, crushed
    2. Avocados
    3. Sour Cream, or Mexican Crema
    4. Shredded Cheese, or Mexican Cheese of choice
    5. Additional Cilantro

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