Best Spicy Meatball Soup
Submitted by carol_42
Best spicy meatball soup simmers tender salsa-and-cumin beef meatballs right in a Tex-Mex broth of tomatoes, kidney beans, corn, and salsa. Poached, not fried, then loaded with cilantro, scallions, and sour cream.
YIELD
12 servingsPREP
45 minCOOK
45 minREADY
1½ hrsA bold, Tex-Mex spin on meatball soup. Lean beef meatballs seasoned with salsa, cumin, cilantro, and corn poach right in a spiced tomato broth, so there’s no frying step and no extra pan to wash.
Cooking the raw meatballs directly in the simmering soup is the smart move here. They cook through gently and stay tender, the meatball flavor seeps into the broth, and the soup keeps them moist.
The base is loaded: tomatoes, kidney beans, corn, green pepper, beef stock, and a generous pour of salsa for instant Tex-Mex heat and depth, no long list of spices required.
Chilling the formed meatballs for 30 minutes before they go in is worth it; it firms them up so they hold their shape in the pot instead of falling apart.
Ladle into bowls and pile on the toppings: cilantro, green onion, and a cooling dollop of sour cream to tame the heat.
Kitchen Tips
- Refrigerate the meatballs 30 minutes before cooking so they set and hold together in the soup.
- Add the raw meatballs to gently simmering, not boiling, soup so they don’t break apart.
- Adjust the heat with mild or hot salsa, and let it simmer the full time for the flavors to blend.
Variations
- Use ground turkey or pork in place of beef.
- Add black beans, diced potato, or rice to bulk it up.
- Top with shredded cheese, avocado, lime, or crushed tortilla chips.
Ingredients
Directions
In large bowl, combine ground beef, ½ cup of the corn and remaining meatball ingredients; mix well. Shape into 1” balls; place on cookie sheet. Refrigerate 30 minutes, or until set.
In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meat is no longer pink. Garnish individual servings with toppings as desired.
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