Mexican Meatball Soup with Roasted Corn

The aroma from this soup will knock your socks off ~ absolutely amazing.  The flavors in this dish will certainly not disappoint!  Roasting the corn and peppers creates a rich layer for your taste buds.  Add sauteed vegetables and Southwestern inspired meatballs... and you've got a fabulous soup.   

"The aroma from this soup will knock your socks off ~ absolutely amazing."

For Meatballs
1 1/2 lbs. ground beef
Or 1 lb. beef and 1/2 lb. pork
1/2 cup crushed tortilla chips
1/3 cup onion, diced
1/4 cup milk
1 large egg, scrambled
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin

For Soup
1 jalapeno pepper, halved and seeded
1 red bell pepper, quartered and seeded
1 can corn (or 2 ears kernels removed)
2 Tbs. olive oil
2 onions, chopped
1 cup carrots, sliced ¼” thick
4 garlic cloves, crushed and chopped
2 bay leaves
5 cups beef broth
1 can diced tomatoes
1/2 cup salsa (I used medium heat)
1 cup fresh cilantro, chopped
2 teaspoon ground cumin
Salt and pepper to taste
1/2 cup long-grain white rice
1/2 cup Monterey Jack cheese, shredded

Preheat broiler

1.   Spray a baking pan with non-stick cooking spray.  Place jalapeno and red bell peppers, skin side up, on the pan.  Drain corn and add to the pan spreading it out into an even layer.  Broil for 5-7 minutes; until the skins of the peppers blacken.

2.   Remove peppers and corn from oven; place peppers in a zip-loc bag.  Set aside.

3.   Add ground meat, tortillas, onion, milk, egg, pepper and cumin to a mixing bowl; using your hands or a wooden spoon, mix to ensure ingredients are combined well.  Form into rounded tablespoon sized meatballs.

4.   In a large stock pot, cook meatballs in olive oil over medium heat to brown exterior (4-5 minutes). 

5.   Add onions and carrots to the pot and sauté for 5-6 minutes longer.  Add garlic, give a quick stir and sauté for another minute.

6.   Add bay leaves, beef broth, diced tomatoes and salsa to the pot.  Stir to combine and cook over medium low heat for 30 minutes.

7.   Remove peppers from the baggie and peel away the skins.  Dice the jalapeno pepper and chop the red pepper.  Add both to the pot.

8.   Add roasted corn, cilantro, cumin and rice to the pot.  Stir to mix well.  Salt and pepper to taste.  Cover pot and simmer on low for 35 minutes, until rice is cooked.

9.   Ladle soup into bowls and top with shredded cheese.

10. Serve and enjoy!


  1. Very different recipe from mine, but , but reading the ingreadients taste good am sure i will try this recipe thanks 👍


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