Mexican Meatball Soup
Make this easy Mexican meatball soup recipe in just 30 minutes on the stove top. Enjoy a healthy dinner that is packed with flavor and tasty.
Servings: 6
Cost: $14.63, $2.44 per Servings
Ingredients
- 1 package Frozen Beef Meatballs 24 oz.
- 1 can of Diced Tomatoes with Green Chiles 14.5 oz
- 1 can of Tomato Sauce 8 oz.
- 6 cups Beef Broth
- ½ Onion Diced
- 1 Tbsp Olive Oil
- 2 Carrots Peeled and Chopped
- 1 Zucchini Sliced and then Quartered
- 1 can of Black Beans 15 oz., drained and rinsed
- 1 cup of Frozen Corn
- ½ tsp of Salt
- ½ tsp of Pepper
- 2 tsp Chili Powder
- 1 tsp Cumin
- Cilantro chopped for topping
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add ½ diced onion, 2 peeled and chopped carrots, and 1 sliced and quartered zucchini. Cook for 4-5 minutes, until the vegetables begin to soften.
- Stir in 1 package frozen beef meatballs, 1 can diced tomatoes with green chiles, 1 can tomato sauce, 6 cups beef broth, 1 drained and rinsed can black beans, 1 cup frozen corn, ½ teaspoon salt, ½ teaspoon pepper, 2 teaspoons chili powder, and 1 teaspoon cumin.
- Bring the pot to a boil then reduce the heat to medium and simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.
- Add in the zucchini and then simmer for an additional 5 minutes.
- Serve topped with the chopped cilantro and enjoy!
Nutrition
Calories: 459kcal | Carbohydrates: 25g | Protein: 28g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 1463mg | Potassium: 1050mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3879IU | Vitamin C: 18mg | Calcium: 97mg | Iron: 4mg
