READY IN: 1hr 30mins
Recipe by Donna Matthews

This spicy Mexican soup recipe came from a Los Angeles area newspaper some 30 years ago.

Top Review by carole in orlando

I didn't have fresh mint or cilantro so will review it again when I do make it with those ingredients. It took quite a bit of prep for me, but the flavor was very good. I will not add the rice until about 20 minutes before it is done because it got to mushy for me. As I said I will review this again after following the recipe to the letter. Very hearty and certainly a complete meal. Carole in Orlando

Ingredients Nutrition


  1. Mix together all the ingredients for the meatballs.
  2. Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
  3. Form into small meatballs and set aside.
  4. Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
  5. In a large pot, combine all soup ingredients except zucchini and cilantro.
  6. Bring to a boil.
  7. Add meatballs slowly so stock remains boiling and meatballs do not stick together.
  8. Lower heat and simmer for 30 minutes, or until your rice is done.
  9. Add sliced zucchini and cilantro, simmering just until zucchini is tender.
  10. We like to eat this as a complete meal with a fresh loaf of bread.

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