Mexican Meatball Soup

Mexican Meatball Soup is sponsored by Safeway and Albertsons. 

The temperatures finally starting to drop in Washington, and with that Logan came home with his first cold of the season. Plus I've been craving soup. I mean when am I not? I could live off of soup. 

So I made a big batch of Mexican Meatball Soup.

It's the perfect soup to starve off a cold. It has a spicy tomato based hearty broth with lots of veggies, spinach, corn, black beans, and rice. Then I added lots of perfectly seasoned cheesy meatballs, because we all know cheesy meatballs will always make you feel better even on the worst days. This is seriously a life changing bowl of deliciousness.

Move over Chicken Noodle there's a new favorite in town...

Most of the O Organics® ingredients for Mexican Meatball Soup are standard staples in our house. I always try to have the things on hand for Mexican food or soup. But the great thing about our local Safeway or Albertsons is they offer a home delivery service, so even if I'm feeling under the weather or having a bad pain day I can place an order for the things I need without leaving the comfort of my home.

Here's how to make Mexican Meatball Soup:

In a large soup pot add: 

• 1 tablespoon Olive Oil 
• 1/2 whole Diced Onion

Cook over medium-high heat, until onion starts to caramelize, and stir in 3 cloves Minced Garlic. Cook until garlic is softened.

Stir in:

• 4 cups Beef Broth
• 4 cups Water

Stir in: 

• 1 cup O Organics Medium Salsa
• 1 can (14.5 ounces) Petite Diced Tomatoes
• 2 cups Baby Peeled Carrots cut in half
• 1 whole Bell Pepper Seeded and Diced
• 1 can O Organics Black Beans, Rinsed and Drained

Stir in: 

• 2/3 cups Jasmine or Long Grain Rice
• 1 tablespoon Chili Powder
• 2 teaspoons Oregano
• 2 teaspoons Cumin
• 2 teaspoons Smoked Paprika
• 1 teaspoon Granulated Garlic
• 1 teaspoon Salt
• 1 whole Bay Leaf

Mix in 2 tablespoon O Organics Tomato Paste, until well combined. 

Bring to a simmer, reduce heat to low, and cover while making the meatballs. 

For the Meatballs you will need to combined:

• 1 lb O Organics Grass Fed Ground Beef
• 1/3 cup Finely Minced Onion
• 1/4 cup Finely Chopped Cilantro
• 2 cloves Minced Garlic
• 1 whole Egg
• 1 teaspoon Salt
• 1 teaspoon Chili Powder
• 1 teaspoon Oregano
• 1/2 teaspoon Cumin
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Cayenne Pepper

Mix until well combined.

Add 1/2 cup O Organics Mexican Blend Shredded Cheese, and mix until well combined. 

Roll meat mixture into 1 1/2 tablespoons Sized Balls.

Drop Meatballs into soup mixture, cover, and simmer over low for 20 minutes.

Stir in 1 cup O Organics Frozen Corn.

And 2 cups O Organics Baby Spinach. Cover and cook an additional 4-5 minutes, until corn is hot, and spinach is wilted. 

Taste soup. Add additional salt, and hot sauce to taste.

Serve with  Blue Corn Tortilla Chips, Mexican Blend Shredded Cheese, Sour Cream, Avocado, Lime Wedges, and Chopped Cilantro.

Other favorite Soup Recipes we love:

• Crock Pot Hamburger Vegetable Soup
• Alphabet Vegetable Soup
• Chicken Enchilada Soup
• Minestrone Soup
• Sausage Kale Potato Soup
• Crock Pot Tomato Soup
• Hamburger Taco Soup

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Mexican

Yield: 8

Author: Serena Bakes Simply From Scratch

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Mexican Meatball Soup

Mexican Meatball Soup or Albondigas has a spicy tomato based hearty broth with lots of veggies, spinach, corn, black beans, and rice with perfectly seasoned cheesy meatballs from Serena Bakes Simply From Scratch.

Prep time: 20 MCook time: 35 MTotal time: 55 M

Ingredients:

Tomato Vegetable Soup Base

• 1 tablespoon Olive Oil
• 1/2 whole Onion, Diced
• 3 cloves Garlic, Minced
• 4 cups Beef Broth
• 4 cups Water
• 1 cup O Organics Medium Salsa
• 1 can Petite Diced Tomatoes (14.5 ounces)
• 2 cups Baby Peeled Carrots, Cut Bite Size
• 1 whole Bell Pepper, Seeded and Diced
• 1 can Black Beans, Rinsed and Drained
• 2/3 cups Jasmine or Long Grain Rice
• 1 tablespoon Chili Powder
• 2 teaspoons Oregano
• 2 teaspoons Cumin
• 2 teaspoons Smoked Paprika
• 1 teaspoon Granulated Garlic
• 1 teaspoon Salt
• 1 whole Bay Leaf
• 2 tablespoon Tomato Paste

Cheesy Mexican Meatballs

• 1 lb Lean Ground Beef
• 1/3 cup Finely Minced Onion
• 1/4 cup Finely Chopped Cilantro
• 2 cloves Minced Garlic
• 1 whole Egg
• 1 teaspoon Salt
• 1 teaspoon Chili Powder
• 1 teaspoon Oregano
• 1/2 teaspoon Cumin
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Cayenne Pepper
• 1/2 cup O Organics Mexican Blend Shredded Cheese

Mexican Meatball Soup

• 1 cup Frozen Corn
• 2 cups Baby Spinach
• Salt To Taste
• Hot Sauce To Taste

Serving

• Blue Corn Tortilla Chips
• Mexican Blend Shredded Cheese
• Sour Cream
• Avocado
• Lime Wedges
• Chopped Cilantro

Instructions:

Tomato Vegetable Soup Base

1. Saute onion in olive oil over medium-high heat in a large soup pot, until onion starts to caramelize. Stir in garlic until softened.
2. Add broth, water, salsa, tomatoes, carrots, bell pepper, black beans, rice, spices, salt, and tomato paste.
3. Stir until well combined, and bring to a simmer. Reduce heat to low, and cover while making meatballs.

Cheesy Mexican Meatballs

1. Mix all ingredients together until well combined.
2. Roll meatballs into 1 1/2 tablespoon sized balls.
3. Drop into simmering soup. Re-cover and simmer for 20 minutes.

Mexican Meatball Soup

1. Stir in corn, and spinach. Cook an additional 4-5 minutes until corn is hot.
2. Taste soup and add salt and hot sauce if needed to taste.

Serving

1. Serve with desired condiments.

Calories

403.22

Fat (grams)

19.23

Sat. Fat (grams)

6.77

Carbs (grams)

32.12

Fiber (grams)

10.02

Net carbs

22.09

Sugar (grams)

5.71

Protein (grams)

28.47

Sodium (milligrams)

1755.73

Cholesterol (grams)

88.58

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2017 Serena Bakes Simply From Scratch

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