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 allrecipes.com
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: email@example.com. She will look forward to meeting you!
- 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.
- Meanwhile, mix together beef, bread crumbs, and a milk in a bowl. Shape into 1-inch meatballs.
- Drop meatballs into simmering broth. Return soup to a simmer, then reduce heat to medium-low.
- Cover and cook meatballs until they are no longer pink in center and vegetables are tender, about 20 minutes.
- Ladle into bowls and top with cilantro and a squeeze of lime.
Per 1 2/3 cup serving: 274 calories; 9g fat; 27g protein; 20g carbohydrate; 3g fiber