Tex-Mex Meatball Soup

With cooler weather on the way, I can’t think of anything more inviting than a hot bowl of soup. This Tex-Mex Meatball Soup is a hearty, zesty soup that I really can’t get enough of. I always make a double batch because it is so delicious, and I definitely want leftovers for a couple of days. It is a complete meal too, which is a win for this busy momma. Full of vegetables, protein, and some carbohydrates, it really hits the spot.

Because I have little kids with a sensitive palate, I only use one chipotle pepper in this recipe (baby steps to more heat), but I used to add two or three because it is such a great spicy flavor. So, if you are a fan of the heat, I highly encourage you to add more chipotle. A can of chipotle peppers usually has several peppers inside, and if you find there are still leftover peppers, you can save them by freezing them in freezer safe zip-top baggies. Just make sure to label them so you remember what is inside and use within six months. To use up your extra chipotles, try out this Chili-Lime Rubbed Grilled Steak with Chipotle Butter. The Chopping Block is hosting a Virtual Class for Mexican Fiesta on Friday, September 4 at 6pm CST so be sure to sign up for this fun Family Night Cook Along.

Tex-Mex Meatball Soup

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Serves 6

For Meatballs:

1-1/2 lb ground beef

1/4 cup plain bread crumbs

2 large eggs

3 Tablespoons fresh minced onion

3 Tablespoons tomato sauce

2 Tablespoon chopped cilantro

3 cloves of garlic, minced

1/2 teaspsoon salt

1/4 teaspsoon ground cumin

1/8 teaspoon black pepper

For Soup:

2 Tablespoons vegetable oil

3 large carrots, sliced

2 stalks celery, chopped

1 onion, chopped

1 orange or red bell pepper, chopped

2 cloves of garlic, minced

2 large tomatoes, peeled, seeded, and chopped (or 1-15 oz can of chopped tomatoes)

8 oz of tomato sauce

3 cups beef broth

15 oz can of black beans

15 oz of corn kernels (canned or frozen)

1 chipotle pepper, chopped

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/2 bunch of cilantro, chopped and more for serving

1. Preheat oven to 350° Prepare meatballs. Mix all ingredients for meatballs into a large bowl.

2. Combine meatball mixture until thoroughly mixed. Roll into balls and place on lined baking sheet.

3. Bake in pre-heated oven for 20 minutes. Tip: Prepare veggies while meatballs are in the oven to save time.

4. Start on soup. In a large pot, heated over medium heat, add oil and onions, celery, carrots, and bell pepper.

5. Add cumin, coriander, salt, and pepper. Cook for 5-10 minutes until onions become translucent.

6. Add garlic. Cook 1 minute. Then immediately add tomatoes, tomato sauce, and beef broth. Bring to a simmer.

7. Once simmering, add corn, black beans, and chipotle. Simmer for 15 minutes. Add meatballs and cilantro to heat through. Once back to a simmer, it’s done.

8. Serve hot with fresh cilantro.

For more soup recipes ideas, don't miss these upcoming virtual cooking classes:

• Virtual Meatless Monday Cook Along: Vegetarian Harvest featuring Late Summer Corn and Herb Chowder on Monday, September 28 at 6pm CST
• Virtual Cooking Demo: Cannellini Bean, Farro and Spinach Soup on Saturday, October 12 at 10am CST

Yield: 6

Author: Addrea Groff

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Tex-Mex Meatball Soup

Ingredients:

For the meatballs:

• 1-1/2 lb ground beef
• 1/4 cup plain bread crumbs
• 2 large eggs
• 3 Tablespoons fresh minced onion
• 3 Tablespoons tomato sauce
• 2 Tablespoon chopped cilantro
• 3 cloves of garlic, minced
• 1/2 teaspsoon salt
• 1/4 teaspsoon ground cumin
• 1/8 teaspoon black pepper

For the soup:

• 2 Tablespoons vegetable oil
• 3 large carrots, sliced
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 orange or red bell pepper, chopped
• 2 cloves of garlic, minced
• 2 large tomatoes, peeled, seeded, and chopped (or 1-15 oz can of chopped tomatoes)
• 8 oz of tomato sauce
• 3 cups beef broth
• 15 oz can of black beans
• 15 oz of corn kernels (canned or frozen)
• 1 chipotle pepper, chopped
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 bunch of cilantro, chopped and more for serving

Instructions:

1. Preheat oven to 350° Prepare meatballs. Mix all ingredients for meatballs into a large bowl.
2. Combine meatball mixture until thoroughly mixed. Roll into balls and place on lined baking sheet.
3. Bake in pre-heated oven for 20 minutes. Tip: Prepare veggies while meatballs are in the oven to save time.
4. Start on soup. In a large pot, heated over medium heat, add oil and onions, celery, carrots, and bell pepper.
5. Add cumin, coriander, salt, and pepper. Cook for 5-10 minutes until onions become translucent.
6. Add garlic. Cook 1 minute. Then immediately add tomatoes, tomato sauce, and beef broth. Bring to a simmer.
7. Once simmering, add corn, black beans, and chipotle. Simmer for 15 minutes. Add meatballs and cilantro to heat through. Once back to a simmer, it’s done.
8. Serve hot with fresh cilantro.

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