This warm and hearty Mexican Meatball Soup comes together in just 45 minutes and is packed with authentic flavor! Tender meatballs, potatoes, and lots of veggies in a rich tomato broth.
Step 1
Meatballs: Combine the ground beef, egg, onion, white rice, garlic, mint, cilantro, salt, oregano, cumin, and black pepper in a large bowl. Gently mix together with your hands until combined. Use a rounded tablespoon to roll the mixture into meatballs. Refrigerate until ready to use.
Step 2
Heat the olive oil over medium high heat in a large soup pot or Dutch oven. Add the onion, carrots, celery, jalapenos, and potato. Cook for 5-7 minutes until beginning to soften. Add the garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant.
Step 5
Open and add the zucchini and corn. Cook for 5-10 minutes longer until the meatballs are cooked through and the rice is tender. Serve with cilantro, fresh limes, radishes, etc.