Cooked - Mexican Meatball Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Meatball Soup

6.0

1 package Frozen Beef Meatballs (24 oz.)

1 can of Diced Tomatoes with Green Chiles (14.5 oz)

1 can of Tomato Sauce (8 oz.)

6 cups Beef Broth

½ Onion (Diced)

1 Tbsp Olive Oil

2 Carrots (Peeled and Chopped)

1 Zucchini (Sliced and then Quartered)

1 can of Black Beans (15 oz., drained and rinsed)

1 cup of Frozen Corn

½ tsp of Salt

½ tsp of Pepper

2 tsp Chili Powder

1 tsp Cumin

Cilantro (chopped for topping)

Heat the olive oil on medium heat in a large stock pot. Add the onions and carrots and cook for 7-10 minutes until they are soft.
Add in all the other ingredients except for the zucchini. Stir to combine.
Bring the pot to a boil then reduce the heat to medium and simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.
Add in the zucchini and then simmer for an additional 5 minutes.
Serve topped with the chopped cilantro and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 79 weeks ago

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