Mexican Meatball Soup

Linda Griffith


This is a wonderful soup to serve on a cold evening. It's spicy, delicious and warming. So cuddle up in front of the fire with a bowl of Mexican Meatball Soup. You'll love it. From Southern Living.


★★★★★ 2 votes

8 servings
20 Min
45 Min


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1 lb
ground round
2 large
1 small
jar of pimentos, drained
1/3 c
chopped, fresh cilantro
2 clove
garlic, minced
1/2 tsp
gound cumin
1/2 tsp
of pepper
4 can(s)
14 1/2 oz of beef broth
1 tsp
hot sauce
2 medium
carrots, diced
2 medium
zucchini, diced
2 medium
tomatoes, diced
1 medium
onion, diced
1 medium
green bell pepper, chopped-
3 c
shredded cabbage

How to Make Mexican Meatball Soup


  • 1Stir together the first 8 ingredients and shape into one inch balls.
  • 2Bring broth and hot sauce to a boil in large dutch oven. Add meatballs, a few at a time until all are in the pot. Return to boil; reduce heat and skim foam from the top.
  • 3Add carrots and next 4 ingredients and simmer 25 minutes. Stir in cabbage and cook until cabbage is tender..

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About Mexican Meatball Soup

Course/Dish: Beef Soups

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