Challenge #3 Mexican Meatball Soup

So this isn’t entirely a new recipe, I’ve actually made it at least four or five other times, but I can’t stop raving about it, so I figured it deserved a space on the blog.

I got this recipe from my sister, I’m not sure where she got it. I had it several times at her house & always loved it, but didn’t make it myself for a long time. Now that I’ve started making it myself, it has become a regular on our menu.

Here is my list of reasons why I love it:

  • It’s tasty.
  • It’s easy.
  • It’s adaptable.
  • It’s low fat/low cal/low carb.
  • It’s filling.
  • Everyone in my family loves it!

I make it a bit different every time & use the recipe as a guide. You can add corn, beans, chilis – whatever you have around. I actually usually use ground turkey instead of ground beef – though both are delicious. Topped with some grated cheese & sour cream or even on its own – it’s a super meal.

Mexican Meatball Soup

1 beaten egg
½ c chopped onion
¼ c cornmeal
4 oz can green chili chopped
1 clove garlic minced
¾ t salt
¼ t oregano
1/8 t pepper
1 lb ground beef or ground turkey
3 c water or broth
16 oz can diced tomatoes
8 oz can crushed tomatoes
1/3 c chopped onion
1 clove garlic minced
1 ½ t salt
1 ½ t chili powder
¼ t pepper
¼ t oregano 

Combine top ingredients and mix well.  Set aside.  In large pan combine bottom and ingredients and bring to boil.  Make meatballs and add to soup.  Cover and reduce to simmer for 30 minutes.  Serves 6

Mexican Meatball Soup

Make sure you make plenty, because next day leftovers are so good!


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