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    You are in: Home / Recipes / Mexican Meatball Soup Recipe
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    Mexican Meatball Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Bev's Note:

    I've had this recipe a long time and is a favorite. If you like hot, be sure to put out the hot sauce!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in heavy large pot over medium high heat.
    2. 2
      Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
    3. 3
      Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
    4. 4
      Cover and simmer 15 minutes.
    5. 5
      Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
    6. 6
      Mix well.
    7. 7
      Shape meat mixture by generous tablespoonfuls into 1- 1 1/4" balls.
    8. 8
      Add rice and meat balls to soup and bring to a boil, stirring occasionall.
    9. 9
      Reduce heat, cover and simmer until rice and meatballs are tender.
    10. 10
      Stirring occasionally,about 20 minutes.
    11. 11
      Season with salt and pepper.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on September 15, 2002

      55

      love it!my dh ,who is not a soup fan enjoyed it as well. i am finding if it has spice and pep he enjoys it. i loved it! i used orzo instead of rice but that is a minor replacement. it will become a winter soup staple in my house!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2004

      55

      Great soup, awesome flavour. I made and baked the meatballs ahead of time and froze them in a ziploc bag. On the day I served the soup, as I defrosted the meatballs in the microwave, I dumped the rest of the ingredients into a large pot. I did use crushed tomatoes instead of diced, and I left out the cilantro as my husband does not care for it. By the time my meatballs were defrosted, the broth was ready and I just simmered it for about 25 minutes until the rice was tender. I served this with Mexican corn bread recipe 11012. Great winter recipe-thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2009

      55

      This is so good, and pretty fast if you make the meatballs ahead of time. I thought it served more like 9-10 for a decent sized appetizer course. I also made my meatballs smaller so there wouldn't be any embarrassing spills during dinner. :) My gourmet group gives this a five! Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Mexican Meatball Soup

    Serving Size: 1 (535 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 468.7
     
    Calories from Fat 192
    40%
    Total Fat 21.3 g
    32%
    Saturated Fat 5.7 g
    28%
    Cholesterol 106.6 mg
    35%
    Sodium 3351.7 mg
    139%
    Total Carbohydrate 36.7 g
    12%
    Dietary Fiber 4.1 g
    16%
    Sugars 9.4 g
    37%
    Protein 34.3 g
    68%

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