Mexican Meatball Soup (Printable Recipe)
Vegan Mexican meatball soup with hearty potatoes in a flavorful tomato-based broth.
# Ingredients You'll Need:
→ For Meatballs
01 -
1/2 cup uncooked short grain rice
02 -
1 pound vegan ground beef
03 -
2 prepared vegan eggs
04 -
1/2 cup minced white onion
05 -
1/2 cup breadcrumbs
06 -
1/4 cup fresh minced cilantro
07 -
3 cloves fresh minced garlic
08 -
2 teaspoons dried Mexican oregano
09 -
2 teaspoons ground cumin
10 -
1 teaspoon salt
→ For the Soup
11 -
2 tablespoons vegetable oil
12 -
2 cups diced white onion
13 -
2 cans (14.5 ounces each) fire-roasted diced tomatoes with juice
14 -
5 cloves fresh minced garlic
15 -
2 teaspoons ground cumin
16 -
1 teaspoon dried Mexican oregano
17 -
8 cups vegan chicken broth or vegetable broth
18 -
3 medium russet potatoes, peeled and cut into 1/2-inch cubes
19 -
3 medium carrots, peeled and sliced
20 -
2 medium zucchinis, sliced into 1/2-inch rounds
21 -
1/2 cup fresh minced cilantro, plus more for garnish
22 -
Fresh sliced jalapeño, optional
23 -
Fresh lemon wedges, optional
# Steps to Follow:
01 -
Combine all meatball ingredients in a bowl and mix thoroughly. If too soft, add breadcrumbs. Shape into 1-inch meatballs and refrigerate for 20 to 30 minutes.
02 -
Heat oil in a large pot over medium heat. Add onion and tomatoes with juice. Sauté 6 to 8 minutes until onion is translucent. Stir in garlic, cumin, and oregano. Cook 1 to 2 minutes. Pour in broth and bring to a light boil.
03 -
Gently add the chilled meatballs to the simmering broth. Cook uncovered for 15 minutes.
04 -
Add cubed potatoes to the broth and continue simmering uncovered for 10 minutes.
05 -
Add carrots, zucchini, and cilantro. Stir to combine and simmer uncovered for 8 to 10 minutes until vegetables are tender. Adjust seasoning to taste.
06 -
Serve hot, garnished with fresh cilantro, sliced jalapeño, and lemon wedges if desired.
# Extra Tips:
01 -
Refrigerating meatballs before cooking helps them retain shape in the simmering broth.
02 -
Use high-quality, flavorful broth for the best results.
03 -
Keep broth at a gentle simmer to avoid breaking the meatballs.
04 -
Adjust final seasoning with salt, cumin, or lemon juice to taste.
05 -
Rice in the meatballs provides texture and helps bind the mixture.