Mexican Meatball Soup

Wow.  I absolutely LOVED this soup that I found on Bev Cooks!  The meatballs were tender, flavorful, and juicy while the soup was spicy and delicious.  I loved the creamy bits of avocado in each bite along with the salty cotija cheese.  I had the leftovers for lunch for two days and it just seemed to get better and better.  My kids were disappointed that they couldn’t eat it because it turned out much spicier than I thought it would be so maybe next time I will add only one chipotle pepper for them – they did try the meatballs and liked them a lot!  My husband and I both really loved the spiciness and thought this soup was amazing.

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

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Mexican Meatball Soup

Yield: 8

Prep Time: 15 min.

Cook Time: 30 min.

Total Time: 45 min.

Ingredients:

1 lb lean ground turkey
2 green onions, chopped finely
2 tbsp fresh cilantro, chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1/2 tsp coriander
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
2 crisp corn tostada shells, pulsed in a food processor until crumbled
2 cups fresh salsa (see link above for recipe)
2 chipotle peppers, in their adobo sauce
2 tbsp tomato paste
1 quart chicken stock
1 avocado, diced
Cotija cheese, crumbled, for garnish

Directions:

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bev Cooks

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19 Responses to “Mexican Meatball Soup”

  1. 1

    Martha — October 28, 2012 @ 7:23 pm

    oh this sounds delicious!

    [Reply]

  2. 2

    Jeff @ Cheeseburger — October 28, 2012 @ 7:41 pm

    I like eating spicy food. I think I’m gonna enjoy this soup. Thanks for sharing the recipe.

    [Reply]

  3. 3

    Words Of Deliciousness — October 28, 2012 @ 7:54 pm

    I love a nice spicy soup. This one looks amazing.

    [Reply]

  4. 4

    Kris — October 28, 2012 @ 9:18 pm

    Pam this looks awesome! My husband will love it! I will have to go easy on the chilis though. I am a wimp when it comes to spicy!!! Can’t wait to make this. I have almost all of the ingredients right now!
    : ) kris

    [Reply]

  5. 5

    mia xara — October 28, 2012 @ 9:46 pm

    Such a good meatball blend for ground turkey, Pam! I always have a hard time convincing my carnivores to eat turkey instead of beef.. This should do it, love how spicy it is!! I’m definitely bookmarking this soup! Thanks for sharing :)

    [Reply]

  6. 6

    Chung-Ah | Damn Delicious — October 29, 2012 @ 12:39 am

    Oh man, this looks so hearty and comforting! It’s still about 86+ degrees here but I’d make this any day!

    [Reply]

  7. 7

    Larry — October 29, 2012 @ 3:50 am

    As much as I like soup and Italian food, I’ve never made meatball soup, but this Mexican version looks like one that must be tried – very nice Pam.

    [Reply]

  8. 8

    Kim in MD — October 29, 2012 @ 4:25 am

    How did you know I wanted to make soup today? We are bracing for hurricane Sandy to hit today, and I want to make a big pot of soup before we lose power. I have everything I need to make this soup, so I am off to make this. My children will wake up to the smell of soup this morning! :-)

    [Reply]

  9. 9

    Joanne — October 29, 2012 @ 5:21 am

    Ooo! I love the Mexican flavor infusion! What a fun way to mix things up!

    [Reply]

  10. 10

    Carmen Rosa — October 29, 2012 @ 10:39 am

    This soup looks so hearty and soothing!

    [Reply]

  11. 11

    Marjie — October 29, 2012 @ 11:09 am

    Meatball soup sounds like a great meal.

    [Reply]

  12. 12

    Kim in MD — October 29, 2012 @ 11:25 am

    Hi Pam- I wanted to let you know (before we lose power) that I made this soup for my family today. It was AWESOME! We love spicy food, so it was perfect as is. I didn’t have cotjita cheese, so I subbed feta cheese for it. My entire family enjoyed this soup, which I may rename in my house. I’m thinking of calling it “Frankenstorm” or “monster” soup, in honor of the hurricane that is about to hit us. Whatever you call it, it’s delicious!

    [Reply]

  13. 13

    grace — October 29, 2012 @ 12:28 pm

    i thought that looked like cotija cheese, and i’m glad it was–what a great garnish!

    [Reply]

  14. 14

    teresa — October 29, 2012 @ 1:18 pm

    mmmm, i just love those meatballs, what a delicious soup!

    [Reply]

  15. 15

    Blond Duck — October 29, 2012 @ 6:15 pm

    Totally obsessed with Halloween and Mexican right now! I’ll eat this and some candy corn!

    [Reply]

  16. 16

    Angie@Angie's Recipes — October 30, 2012 @ 4:54 am

    My husband will love this soup. Hearty and delicious!

    [Reply]

  17. 17

    Lana @ Never Enough Thyme — October 30, 2012 @ 8:20 am

    Perfect soup for a cold evening. Sounds like the thing for Halloween night!

    [Reply]

  18. 18

    Chris — November 2, 2012 @ 11:17 am

    Did you use the whole chipotle without deseeding them? Just getting rid of the seeds makes a huge difference to me. The soup looks fabulous. I have to pin this to try later.

    [Reply]

  19. 19

    Suzanne — November 29, 2012 @ 10:50 am

    Hi Pam, I made this soup yesterday – it was amazing! Thanks so much – your posts always inspire me!

    [Reply]

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