Mexican Meatball Soup
 
Prep time
Cook time
Total time
 
:
Serves: Serves 6
Ingredients
  • For the Meatballs:
  • ¾ pound ground beef
  • ¼ pound Easy Homemade Mexican Chorizo (or storebought)
  • ¼ cup Masa Harina
  • 1 large egg
  • ½ cup finely chopped onions
  • 2 cloves garlic, minced
  • 1 chipotle en adobo, chopped + 2 teaspoons adobo sauce from can
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • For the Soup:
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 1 clove garlic, minced
  • 1 (14 oz) can corn, drained
  • 1 (14 oz) can black beans, rinsed and drained
  • 1 (14 oz) can petite diced tomatoes
  • 1 (4.5 oz) can diced green chilies with liquid
  • 2 chipotles en adobo, chopped
  • 10 cups beef stock
  • ¼ cup uncooked long-grain rice
  • 1 bay leaf
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt plus more to taste
  • ¼ cup chopped fresh cilantro
  • Extra chopped cilantro for garnish
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Add all the ingredients for the meatballs in a bowl and use your fingers to thoroughly combine everything. Form the mixture into 1-inch meatballs and place them on a lined cookie sheet. Bake for 16-20 minutes or until cooked through.
  3. While the meatballs are cooking prepare the rest of the soup: Heat the oil in a large stock pot over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the beef stock and all remaining soup ingredients, except for the cilantro. Bring to a boil, reduce the heat to medium, cover and simmer for 15 minutes. Add the meatballs and cilantro and simmer for another couple of minutes. Add salt to taste.
  4. Serve sprinkled with a little fresh cilantro.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/mexican-meatball-soup/