![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCD8mpkDzQDBQ7ZRU0m4VZocuRPf9JcZ37ECbsSPjfZuAdKt7S2fUl1buD5pbOz8xqVgE0CcGpzNcej6xGEqoSuFobPxONpRQt1K8c3RwicTjOIvE5zrpk1iXDz-fqrYVnuAlz7cMVzQ/s1600/Mexican+Meatball+Soup+1.jpg)
![]() |
2011 Photo |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uJCHKSueG-4GqIaHYNGiq1By6wBZlZjxOdUduw0x6BuEohd7VLWLIE-pFCwWHDHEOuMB73cX8ZCIf6xTBTX4VYMP3aMNwR8U48e_BH8zDCxqiPuFPhyphenhyphenBXTp-E-YPFSpPyOMZLsHKtFg/s1600/throwback+thursday.jpg)
Ingredients:
The Meatballs:
1lb of lean ground meat (I used lean ground chicken)
2-3 slices bread soaked in some milk and crumbled
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp oregano
Salt and Pepper to taste
The Soup
1 large onion chopped
2 carrots diced
2 small zucchini diced
1 large green bell pepper diced
2 large jalapenos seeded and diced
1/2 inch piece cinnamon stick (optional)
3-4 garlic cloves minced
1 tsp oregano
1 tsp ground cumin
1 tsp red chili flakes (or to taste)
1-2 Tbs chili powder (used in chili con carne) or taco seasoning
1 drained and rinsed can of black beans
1 drained can of corn
1 can of diced tomatoes
1 cup of salsa
salt and black pepper to taste
Directions:
For the Meatballs:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioResX0gN2NvLThheBmrnzVPs5uvnIzP-h7KPYccRE_9bdgzWmZ78HGbTCE455k9UntDZHNqnMfxxc_1ophnj7RrfAIcmhmSSShyC6eEhAzxjq4dHvvvktznwkutor2GN2m0L2_Fo84Rp4/s200/100_6870.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69ylWTtQkpvlOeM1ZBypGnqF7pboiNjFvZw4ctsmstQeKg170kj0UxyS5NBFd2ddu3pF-HwMHdW-M2L30bh2E2FMzjOQ3L_-_s6W_K9yp3YsbIk2_lTY5ToKQzgPAbN1Gdqs0yE13k_-e/s200/100_6867.jpg)
Saute all the vegetables in the soup pot with a little oil the oil used to brown the meatballs. Season with some salt and black
pepper.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6eZB5kouLG-Tz1lhUTXX8zclmvtwGWiIVrelcdeRoGpSCCzm0DI_n__lKATvLA6i6I6gCtD7MWItAOV2m34UN7Qojy8thLYY1snkx45_6I6uBq8ddMIzv6wznQ3BmnNF4sgKcqCB4SE/s1600/mex+soup.jpg)
Then add the garlic, all the ground seasonings and cinnamon stick. Then add the corn, salsa, diced tomato and black
beans. Next add 8-10 cups of chicken broth or stock.
You can do
this several ways: use
homemade chicken stock, use canned chicken stock or use
water that you have added chicken bullion cubes to flavor. Once liquid is
added, bring soup to a simmer.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRG62iarGrTR_FPcxxD1IKEcPe5D8_M3fNfQ2jppo7iFCGiuJ9Ce7cdjfio1ZdK3Qa7p6gFjh_wjeb9-IevDMfjjXoTF18kgxq9HDvNFdX4eS0KOQec3aEmjfA908hwePJ9vo92vIR09Q/s1600/mex+soup2.jpg)
Now add the meatballs to the soup. Simmer on the stove for 15
minutes. Taste for seasoning. Just before turning off the stove add
the juice of half a lime to the soup.
Note: If you enjoy cilantro, please feel free to add it to the soup as a condiment.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.