I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish. The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas.

Punky
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Meatballs
Soup

Directions

Instructions Checklist
  • Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.

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  • Bring chicken broth to a boil over medium heat in a large kettle.

  • Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.

  • Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

289 calories; 13.4 g total fat; 75 mg cholesterol; 1394 mg sodium. 17.9 g carbohydrates; 23.2 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2010
I made this last night using ground turkey and made the meatballs smaller. two pounds of meat makes lots of balls!! I also added two potatoes diced pretty small and square, because I feed so many people it seemed a good way to stretch it out. My family loved this soup. I also had garnishes of tomato, green onion, avacado, cheese and diced jalapeno. A half a leftover bag of tortilla chips[kinda broken] and extra cilantro completed our meal.Thanks for the great recipe. Read More
(35)

Most helpful critical review

Rating: 3 stars
12/08/2010
I'm kind of on the fence about how to rate this one. The broth is fantastic but I wasn't a fan of the meatballs. For the soup I used roasted poblanos instead of the canned chiles added chopped kale and some dried thyme and parsley. Even though I halved the recipe I still added the entire can of diced tomatoes and a few TBS of tomato paste instead of sauce. I did not change the meatballs except for using the entire egg even though I halved the recipe. They held together fine. Next time I will add black pepper parmesan oregano and a LOT more garlic to the meatballs. That should make me happy. I need to get in the habit of frying up a small sample of meatball/meatloaf mix to test for seasoning before completing a recipe. I had used 85/15 ground beef and that resulted in pretty oily broth. I'll use a much leaner ground meat next time. Also I don't understand why the meatballs need to be completely cooked through all on their own in the broth before adding the veggies. Maybe it gives the meatballs more time to acquire the broth flavors? Read More
(8)
79 Ratings
  • 5 star values: 63
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/20/2010
I made this last night using ground turkey and made the meatballs smaller. two pounds of meat makes lots of balls!! I also added two potatoes diced pretty small and square, because I feed so many people it seemed a good way to stretch it out. My family loved this soup. I also had garnishes of tomato, green onion, avacado, cheese and diced jalapeno. A half a leftover bag of tortilla chips[kinda broken] and extra cilantro completed our meal.Thanks for the great recipe. Read More
(35)
Rating: 5 stars
10/20/2010
I made this last night using ground turkey and made the meatballs smaller. two pounds of meat makes lots of balls!! I also added two potatoes diced pretty small and square, because I feed so many people it seemed a good way to stretch it out. My family loved this soup. I also had garnishes of tomato, green onion, avacado, cheese and diced jalapeno. A half a leftover bag of tortilla chips[kinda broken] and extra cilantro completed our meal.Thanks for the great recipe. Read More
(35)
Rating: 5 stars
01/04/2011
Holy cow! Spicy, full of flavor, very satisfying and great for a cold winter night. I made 3 changes to mine... a tsp of minced garlic to the soup, 1/2 tsp of crushed pepper to the meat mix as well as 1/2 a minced onion to the meat mix. I've had this dish while living in Mexico and this recipe is way better than what I had. This is a keeper! Read More
(24)
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Rating: 4 stars
04/23/2010
This is a great recipe. I used ground turkey instead of the beef and brown rice instead of white to make it a little bit healthier. You will need to add about 20 minutes to the simmer time to cook the brown rice thoroughly. Great hearty meal. Read More
(21)
Rating: 5 stars
02/19/2009
I thought this recipe was great. Easy to make with plenty of fresh ingredients. I have eaten this dish at many restraunts but never attempted to make at home. This recipe had all flavor aspects I was looking for but I did add potatoes. Read More
(21)
Rating: 5 stars
01/06/2011
We love to add chayote squash and whatever veggies we have in the fridge... cabbage broccoli bell pepper for example. A potato is nice too. This is a very versatile recipe Try squeezing lemon into your bowl just before you eat Wow! You might consider using a lower fat ground beef or cook it early without the vegetables and chill-remove fat; reheat and add veggies simmering until done. A favorite at our house! Read More
(13)
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Rating: 5 stars
11/11/2009
i used 1/2 chicken broth 1/2 beef because that's what i had. crushed tomatoes and fresh serrano peppers (about 5) instead of the canned ones rice in the soup and not in the meatballs 4 garlic cloves instead of the garlic powder. Read More
(12)
Rating: 4 stars
12/09/2009
This was so good. It was very heary and flavorful. My entire family enjoyed it. I was in a hurry so I put the veggies in not long after dding the meatballs. Will make again. Read More
(9)
Rating: 3 stars
12/08/2010
I'm kind of on the fence about how to rate this one. The broth is fantastic but I wasn't a fan of the meatballs. For the soup I used roasted poblanos instead of the canned chiles added chopped kale and some dried thyme and parsley. Even though I halved the recipe I still added the entire can of diced tomatoes and a few TBS of tomato paste instead of sauce. I did not change the meatballs except for using the entire egg even though I halved the recipe. They held together fine. Next time I will add black pepper parmesan oregano and a LOT more garlic to the meatballs. That should make me happy. I need to get in the habit of frying up a small sample of meatball/meatloaf mix to test for seasoning before completing a recipe. I had used 85/15 ground beef and that resulted in pretty oily broth. I'll use a much leaner ground meat next time. Also I don't understand why the meatballs need to be completely cooked through all on their own in the broth before adding the veggies. Maybe it gives the meatballs more time to acquire the broth flavors? Read More
(8)
Rating: 4 stars
02/09/2009
The taste of this soup is phenomenal- next time I will use a lower fat ground beef (maybe ground chicken?) as there was a lot of fat floating on the top of the broth. Also I think I will also use 1/2 cup bread crumbs as some of the meatballs broke apart as they cooked. I will make this again-maybe add some sliced zucchini or baby spinach at the end to up the veggies. Read More
(8)