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mexican meatball soup

(2 ratings)
Recipe by
Linda Griffith
Augusta, GA

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 ratings)
yield 8 servings
prep time 20 Min
cook time 45 Min

Ingredients For mexican meatball soup

  • 1 lb
    ground round
  • 2 lg
  • 1 sm
    jar of pimentos, drained
  • 1/3 c
    chopped, fresh cilantro
  • 2 clove
    garlic, minced
  • 1/2 tsp
    gound cumin
  • 1/2 tsp
  • dash
    of pepper
  • 4 can
    14 1/2 oz of beef broth
  • 1 tsp
    hot sauce
  • 2 md
    carrots, diced
  • 2 md
    zucchini, diced
  • 2 md
    tomatoes, diced
  • 1 md
    onion, diced
  • 1 md
    green bell pepper, chopped-
  • 3 c
    shredded cabbage

How To Make mexican meatball soup

  • 1
    Stir together the first 8 ingredients and shape into one inch balls.
  • 2
    Bring 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.
  • 3
    Add carrots and next 4 ingredients and simmer 25 minutes. Stir in cabbage and cook until cabbage is tender..

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