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5 from 2 votes

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: Mexican
Keyword: Mexican meatball soup
Servings: 6
Calories: 459kcal
Author: Eating on a Dime


  • 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
  • 1/2 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
  • 1/2 tsp of Salt
  • 1/2 tsp of Pepper
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • Cilantro chopped for topping


  • Heat the olive oil on medium heat in a large stock pot.  Add the onions and carrots and cook for 7-10 minutes until they are soft.
  • Add in all the other ingredients except for the zucchini.  Stir to combine.
  • 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!


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