Tex-Mex Meatball Soup Recipe

This hearty Tex-Mex Meatball Soup is made with savory ground beef meatballs, black beans, corn, chili powder, and cumin simmering in a rich beef broth. This recipe creates a satisfying and flavorful one-pot meal, perfect for a cozy weeknight dinner. It’s an ideal choice for a chilly evening and makes enough to serve about 6 people.

Tex-Mex Meatball Soup Ingredients

For the Meatballs:

• 1 lb lean ground beef (90/10)
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup finely chopped onion
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Soup:

• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 6 cups beef broth
• 1 (15 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen or canned corn
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano

For Garnish (Optional):

• Fresh cilantro, chopped
• Shredded cheddar cheese
• Sour cream or plain Greek yogurt
• Avocado, diced

How To Make Tex-Mex Meatball Soup

1. Prepare the meatballs: In a medium bowl, combine the ground beef, breadcrumbs, egg, finely chopped onion, 1 teaspoon chili powder, 1/2 teaspoon cumin, salt, and pepper. Gently mix with your hands until just combined, then roll into small, 1-inch meatballs.
2. Brown the meatballs: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs and cook for 5-7 minutes, turning occasionally, until browned on all sides. Use a slotted spoon to remove the meatballs and set them aside.
3. Sauté the aromatics: Add the chopped medium onion to the same pot and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Build the soup base: Pour in the beef broth and add the diced tomatoes, 2 tablespoons of chili powder, 1 teaspoon of cumin, and the oregano. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
5. Simmer the soup: Gently return the browned meatballs to the pot. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld and the meatballs to cook through.
6. Add final ingredients: Stir in the drained black beans and the corn. Continue to simmer for another 5-10 minutes, or until the beans and corn are heated through. Serve hot with your favorite garnishes.

Recipe Tips

• Use Lean Ground Beef: Choosing a lean ground beef (like 90/10) will prevent the soup from becoming too greasy while still providing plenty of rich flavor.
• Keep Meatballs Small: Making smaller, bite-sized meatballs ensures they cook quickly and evenly in the soup and are easy to eat with a spoon.
• Don’t Skip the Browning Step: Searing the meatballs before adding them to the soup creates a delicious caramelized crust that adds a deep, savory flavor to the entire dish.
• Add Beans and Corn Last: To maintain their texture and prevent them from becoming mushy, add the black beans and corn during the last few minutes of cooking, just long enough to heat them through.

What To Serve Meatball Soup

This soup is a complete meal on its own, but it pairs beautifully with a few simple sides. Serve it with warm cornbread or crusty bread for dipping into the flavorful broth. A side of tortilla chips is perfect for adding a bit of crunch. For a refreshing contrast, offer a simple green salad with a light vinaigrette.

How To Store Meatball Soup Leftovers

• Refrigerate: Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will continue to deepen overnight.
• Freeze: This soup freezes very well. Allow it to cool completely, then transfer it to freezer-safe containers or bags, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator before reheating on the stove.

Tex-Mex Meatball Soup Nutrition Facts

• Calories: 410 kcal
• Total Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 95mg
• Sodium: 1150mg
• Total Carbohydrate: 28g
• Dietary Fiber: 7g
• Sugars: 8g
• Protein: 32g

Frequently Asked Questions

• Can I use pre-cooked frozen meatballs? Yes, you can use frozen meatballs to save time. There’s no need to brown them first. Simply add them to the simmering broth and cook for 15-20 minutes, or until they are heated through.
• How can I make this soup spicier? To increase the heat, add 1/4 to 1/2 teaspoon of cayenne pepper along with the other spices. You could also add one or two finely chopped jalapeños when you sauté the onions for a fresh, spicy kick.
• Can I add rice or pasta to this soup? Absolutely. You can add 1/2 cup of uncooked long-grain white rice or a small pasta shape like ditalini to the soup when you add the broth. Simmer until the rice or pasta is tender, which usually takes about 15-20 minutes.
• Can I make this soup in a slow cooker? Yes. First, brown the meatballs on the stovetop as directed. Transfer the meatballs to the slow cooker and add all other soup ingredients (except the beans and corn). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans and corn during the last 30 minutes of cooking.

Try More Recipes:

• Tomato Soup 2.0 Recipe
• Tomato Soup With Parmesan Croutons Recipe
• Tuscan Bean Soup Recipe