Mexican Meatball Soup

Mexican Meatball Soup is a hearty dish perfect for chilly days when you want something filling yet vibrant. Juicy meatballs simmer gently in a savory broth with fire-roasted tomatoes and warming spices. Veggies like carrots, potatoes, and zucchini round it out for a meal that’s both comforting and nourishing. A squeeze of lemon or a few slices of fresh jalapeno add brightness and heat to each bowl.

I first made this for a fall family get together and now it is a staple at every cold weather gathering

Ingredients

• Short grain rice: Adds texture and helps the meatballs hold together
• Vegan ground beef: Gives the meatballs heartiness without the meat
• Vegan egg replacer: Binds everything in the meatballs use a trusted brand like Ener G or Bob's
• White onion: Used in both meatballs and broth adds sweetness and body
• Breadcrumbs: Helps give the meatballs structure
• Fresh cilantro: Brightens up both the broth and meatballs select vibrant green bunches
• Garlic cloves: Essential for deep flavor use fresh and mince finely
• Dried Mexican oregano: Distinct from Italian oregano this adds citrusy warmth
• Ground cumin: Foundational spice in Mexican cuisine adds earthiness
• Salt: Brings balance and enhances other flavors
• Vegetable oil: Used to sauté aromatics choose a neutral one like canola or grapeseed
• Fire roasted diced tomatoes: Adds smoky richness choose canned with juice included
• Vegan broth: The backbone of the soup opt for a full bodied store bought or homemade version
• Russet potatoes: Starchy and tender when cooked absorb the broth flavors well
• Carrots and zucchini: Add texture and natural sweetness
• Fresh lemon and jalapeno: Optional garnishes that brighten and kick up the final bowl

Step-by-Step Instructions

Prepare the Meatballs:

In a large bowl combine short grain rice vegan ground beef vegan eggs onion breadcrumbs cilantro garlic oregano cumin and salt Mix until evenly blended If the mixture feels too wet add a spoonful of extra breadcrumbs to tighten it Roll into 1 inch balls and place on a tray Chill in the refrigerator for 20 to 30 minutes to firm up

Build the Flavor Base:

Heat vegetable oil in a wide heavy bottomed pot over medium heat Add diced onion and canned fire roasted tomatoes with their juices Stir occasionally cooking for 6 to 8 minutes until the onion softens and the tomato juices reduce slightly Stir in the garlic cumin and oregano and cook 1 to 2 minutes until aromatic

Add the Broth:

Pour in vegan chicken broth or vegetable broth Stir and bring to a gentle boil over high heat Once boiling reduce the heat to medium to keep it at a steady simmer

Simmer the Meatballs:

Gently add the chilled meatballs to the pot one at a time so they do not break apart Simmer uncovered for 15 minutes letting them begin to cook through and flavor the broth

Include the Potatoes:

Add the cubed russet potatoes to the broth Simmer for 10 minutes uncovered letting them start to soften and soak up the flavors

Cook the Veggies:

Add the carrots zucchini and fresh cilantro Stir gently Simmer uncovered for another 8 to 10 minutes until vegetables are fork tender Taste and adjust salt or cumin if needed

Finish and Serve:

Ladle into bowls and top with extra cilantro sliced jalapeno and lemon wedges if desired Serve hot and enjoy the comfort in every spoonful

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The brightness of cilantro in the last step always takes this soup to the next level I remember my grandmother using fresh herbs like this in her stews it brings back such warm memories

Storage Tips

Let the soup cool completely before storing Divide into individual containers for easy meals later This soup thickens in the fridge so add a splash of water or broth when reheating

Ingredient Substitutions

You can use Italian oregano if Mexican is unavailable or swap in sweet potatoes for a slightly different texture Regular eggs and ground beef can be used for a non vegan version

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Serving Suggestions

Serve with warm corn tortillas or crusty bread A dollop of vegan sour cream or diced avocado on top makes it even more indulgent

Cultural Notes

This soup is inspired by albondigas a traditional Mexican meatball soup where rice is often used as a binding agent in the meatballs The use of fresh vegetables and herbs reflects the simplicity and vibrancy of Mexican home cooking

Frequently Asked Questions About Recipes

→ Can I substitute the vegan ground beef?

Yes, you can use crumbled tofu or lentils as an alternative, though the texture may vary slightly.

→ Why refrigerate the meatballs before cooking?

Chilling helps the meatballs firm up, so they hold their shape better when simmered in the broth.

→ Is it possible to make this dish ahead of time?

Absolutely. The flavors deepen overnight, making it even more delicious the next day.

→ How can I adjust the spice level?

Add or reduce the amount of jalapeño slices or Mexican spices according to your preference.

→ What is the purpose of rice in the meatballs?

Rice adds texture and acts as a binder to keep the vegan meatballs tender and cohesive.

→ Can I freeze this soup?

Yes, allow the soup to cool completely, then freeze in an airtight container for up to 2 months.