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


  • 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
  • dash(es)
    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


  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..

Printable Recipe Card

About Mexican Meatball Soup

Course/Dish: Beef Soups

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