Fall is a time to enjoy soups and we love them at our house! I love easy one-pot meals that have protein and veggies all in one and this recipe does not dissapoint!
Mexican Meatball Soup
This is a flavorful and healthy soup that the entire family will enjoy!
- 2 zucchini (courgettes) coarsely chopped
- 3 stalks of celery coarsely chopped
- 2.5 cups beef broth
- 1 can (14.5oz) whole plum roma tomatoes coarsely chopped with juice
- 2 tbsp tomato paste
- 1 yellow onion chopped
- 4.5 tsp fresh oregano minced
- 1 tsp chili powder
- salt & pepper
- 1 lb ground beef minced
- 1 egg lightly beaten
- 1/4 cup fresh bread crumbs
Make the soup base:
Gather these ingredients: zucchini, celery, broth, tomatoes and juice, tomato paste, all but 2 tbsps of the onion, 1/2 tsp of oregano, chili powder, and 1 cup of water.
Get out a large soup pot and bring the above ingredients to a boil over medium heat. Once it hits a boil, reduce the heat to low and simmer uncovered until veggies are nice and soft. It will take around 30 minutes. Season with salt to taste.
Gather the ingredients for the meatballs while the base of the soup is simmering: ground beef, egg, bread crumbs, remaining onion, oregano, 1 1/2 tsp salt, 1 tsp pepper.
Get out a small bowl and combine the above ingredients. Mix gently with your hands.
Roll meat mixture into 1 inch balls and put on a plate.
Finish the Soup
Once the base soup is ready and the veggies are soft, ladle the meatballs into the soup.
Cook the meatballs in the simmering soup until opaque throughout, about 9 minutes. When the meatballs are finished cooking, taste to make sure the seasoning is to your liking and ladle the soup into bowl. Enjoy!
The original recipe is brought to you by Williams-Sonoma and can be found HERE.