Authentic Mexican Meatball Soup Recipe

This recipe is flexible: you can use a mix of vegetables you have on hand, and it scales easily for family dinners. Serve it piping hot with chopped onion, fresh cilantro, and lime wedges for brightness. The soup also keeps well and often tastes even better the next day as the flavors meld.

Preparation and simmering take about an hour from start to finish, producing a nourishing bowl that’s ideal for cool evenings or anytime you want a satisfying, homemade meal.

• 1
  lb
  ground beef
• 2
  tsp
  ground cumin, divided
• 2
  tsp
  black pepper, divided
• 2
  tsp
  salt, divided
• 2
  tsp
  garlic powder, divided
• 2
  tsp
  onion powder, divided
• 1
  tbsp
  chopped mint, divided
• 1
  tbsp
  chopped thyme, divided
• 2
  tsp
  Worcestershire sauce
• 1
  egg
• 2
  tbsp
  all-purpose flour
• 20
  cups
  water
• 1/4
  large onion, roughly chopped
• 4
  cloves
  garlic, minced
• 1
  8 oz can tomato sauce
• 2
  tbsp
  beef bouillon
• 2
  large carrots, chopped
• 2
  chayotes, guisquil, chopped
• 2
  large potatoes, chopped
• 2
  ears of corn, cleaned and cut into thirds
• 1
  large zucchini, chopped
• 1/4
  small cabbage, chopped
• 1/4
  bunch cilantro

For serving

• Chopped cilantro
• Chopped onion
• Lime wedges

• In a large bowl, combine the ground beef with half of the cumin, black pepper, salt, garlic powder, and onion powder. Add half of the chopped mint and half of the chopped thyme. Stir in the Worcestershire sauce, the egg, and the flour. Mix thoroughly until the mixture holds together, then shape into small meatballs about 1 1/2 tablespoons each. Place the meatballs on a plate and set aside.
• In a large pot, bring 20 cups of water to a boil. Add the roughly chopped onion, minced garlic, tomato sauce, the remaining seasonings and herbs, and the prepared meatballs. Reduce the heat to a gentle simmer and cook for about 15 minutes, allowing the meatballs to cook through and for the broth to develop flavor.
• Add the chopped carrots, chayotes (guisquil), potatoes, and the corn pieces. Continue to simmer for 10 minutes. These firmer vegetables need extra time so they become tender without falling apart.
• Finally, add the chopped zucchini, cabbage, and the remaining chopped cilantro. Simmer for another 10 minutes, or until all vegetables are tender and the flavors are well combined. Taste and adjust salt and pepper if needed.
• Ladle the soup into bowls and serve hot. Offer chopped onion, extra cilantro, and lime wedges on the side so each person can finish their bowl to taste.

Notes