Mexican Meatball Soup
4 servings
45 minutes
Mexican soup with meatballs is a true embodiment of the depth and richness of Latin American flavors. Its history roots in traditional Mexican family recipes, where a combination of aromatic spices, juicy meat, and spicy vegetables creates a harmonious and warming dish. Tender meatballs infused with the aroma of cumin and chili pair perfectly with a rich tomato broth filled with smoky notes of chipotle pepper paste. In the end, the soup gains freshness from corn and zucchini, while crispy corn chips add a pleasant textural play. This soup is ideal for cozy family dinners or a warming lunch on a cool day, awakening in each spoonful the soul warmth and passion of Mexican cuisine.
1
Soak the crackers in milk. Place the minced meat in a deep bowl.
- Fine breadcrumbs: 50 g
- Milk: 0.8 glass
- Ground beef: 400 g
2
Sauté finely chopped onion (1 piece) and 2 cloves of garlic in olive oil for 5 minutes, add chili flakes, season with salt and a bit of pepper, simmer for another minute and transfer to a bowl with minced meat; also add breadcrumbs soaked in milk. Season with salt and pepper, mix thoroughly.
- Onion: 2 heads
- Garlic: 4 cloves
- Olive oil: to taste
- Chili flakes: 1 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste
- Fine breadcrumbs: 50 g
- Milk: 0.8 glass
3
Grease a large plate with a little oil. Roll small meatballs from the minced meat and place them on the plate.
- Olive oil: to taste
4
Pour a little oil into the pot, sauté the remaining finely chopped onion and garlic, add a pinch of pepper and salt, then cumin, sauté for another minute, add the meatballs to the pot and sauté everything together until browned.
- Olive oil: to taste
- Onion: 2 heads
- Garlic: 4 cloves
- Ground black pepper: to taste
- Sea salt: to taste
- Caraway seeds: 1 teaspoon
5
Add chipotle paste, mix, then add canned tomatoes to the pot, pour in broth, sprinkle with oregano and bring to a boil. Reduce heat.
- Chipotle paste: 3 tablespoons
- Canned tomatoes: 1 jar
- Meat broth: 1 l
- Oregano: pinch
6
Boil for 20 minutes. Then add diced zucchini and corn. Boil for another 5 minutes.
- Baby courgettes: 2 pieces
- Canned sweetcorn: 1 jar
7
Pour the soup into bowls, sprinkle with crushed chips and cilantro, and add jalapeño pepper if desired.
- Corn chips (tortilla chips): 20 g
- Chopped cilantro (coriander leaf): 4 tablespoons
- Canned (pickled) jalapenos: 2 tablespoons