Mexican Meatball Soup

Looking for a simple hearty Mexican meatball soup?  This is a filling, no-fuss, easy recipe that cooks in one pot while you take care of other things.   Use your favorite salsa and a lean ground beef to make this easy version.  The meatballs cook right in the broth.  Delicious!


Adapted from


Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. Bring water, carrots, potato, onion, salsa, and bouillon cubes to a boil in a large pot. Reduce to a medium simmer. Cook, stirring occasionally, about 10 minutes.
  2. Meanwhile, mix together beef, bread crumbs, and a milk in a bowl.  Shape into 1-inch meatballs.
  3. Drop meatballs into simmering broth. Return soup to a simmer, then reduce heat to medium-low.
  4. Cover and cook meatballs until they are no longer pink in center and vegetables are tender, about 20 minutes.
  5. Ladle into bowls and top with cilantro and a squeeze of lime.

Nutrition Information: 

Per 1 2/3 cup serving: 274 calories; 9g fat; 27g protein; 20g carbohydrate; 3g fiber


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