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Mexican-Style Meatball Soup


60 mins
Serves 6

Shake up your dinner routine with this creative take on meatballs. It can be made with any Tomato Bliss flavor, but we like it best with Chipotle which includes roasted jalapenos.

  • Step 1

    Make the soup base: Combine stock and Tomato Bliss in a large saucepan. Bring to a boil and reduce the heat to a simmer. Add the green beans or broccoli and carrots.

  • Step 2

    Prepare the meatballs: Combine the egg, mint, parsley, nutmeg, if using, and salt and pepper. In a large bowl, gently mix in egg, uncooked rice and ground beef or turkey.  If time permits, let the mixture rest for 30 minutes, then form mixture into 1-inch meatballs.

  • Step 3

    Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of cooking. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

  • Step 4

    Serve with chopped cilantro, avocado and cheese.

Ingredient list

  • 1-quart
    chicken or beef stock
  • 32 oz
    Tomato Bliss
  • 1/2 pound
    green beans or broccoli, roughly chopped
  • 2 large
    carrots, peeled and roughly diced
  • 1/3 cup
    white rice (uncooked)
  • 1 pound
    ground beef or turkey
  • 1/4 cup
    (loosely packed) chopped fresh mint leaves
  • 1/4 cup
    (loosely packed) chopped fresh parsley
  • ¼ tsp
    freshly grated nutmeg
  • 1 1/2 tsp
    salt, plus more to taste
  • 1/4 tsp
    freshly ground black pepper, plus more to taste
  • 1 large
  • 1 1/2 cups
    frozen or fresh peas
  • 1 tsp
    dried oregano (or 1 Tbsp fresh chopped oregano)
  • 1 dash
    1 dash cayenne, optional
  • 1/2 cup each
    chopped fresh cilantro, avocado and shredded Monterey jack cheese, for serving