This Mexican Meatball Soup is rich in flavor, loaded with vegetables, and absolutely delicious. It’s naturally gluten-free, dairy-free, egg-free and nut-free, making it a hearty option for many diets.
I’m thrilled to be collaborating again with a group of blogging friends to bring you five flavorful Cinco de Mayo recipes. There’s a great variety in this collection, and each recipe offers something different to try.
My fellow creators contributed fantastic recipes: a tinga-style chicken, a jalapeño margarita, chicken enchilada stuffed peppers, and an Instant Pot chicken mole. Each pairs well with this Mexican Meatball Soup and makes for a festive meal lineup.
Here I share my Mexican Meatball Soup: a vegetable-forward soup with tender meatballs and a light, well-seasoned broth. Don’t be put off by the ingredient list—many items are pantry spices or simply chopped vegetables. This soup reheats beautifully, making it an excellent choice for meal prep.
The meatballs are juicy and well-seasoned, and the broth balances tomato brightness with warm spices. Fresh cilantro and chives add brightness at the end. If you prefer a quicker method, there’s an Instant Pot variation in the notes that skips rolling individual meatballs—both methods yield excellent results.
Instant Pot Version
If you prefer to use an Instant Pot, you can simplify the process by browning the seasoned meats directly in the pot and skipping the step of forming meatballs. The Instant Pot method yields the same comforting flavors and is faster for busy days. Detailed Instant Pot instructions are included in the recipe notes below.
Low FODMAP Option
This soup is easily adapted for a low FODMAP diet because it avoids onion and fresh garlic. Garlic oil and chopped green onion deliver subtle onion and garlic-like flavor without triggering sensitivities. Use low-FODMAP vegetables and spices as listed, and finish with fresh cilantro for brightness.
Make-ahead tip: chop all the vegetables in advance and store them in the refrigerator. Keep the zucchini separate, since it’s added toward the end of cooking to retain its texture.
This soup is comforting, substantial, and packed with nutrients and flavor. It’s a great addition to any weeknight menu or to a Cinco de Mayo spread. Below is the full recipe with ingredient details and step-by-step instructions.
Mexican Meatball Soup
20 minutes
50 minutes
6 servings
Ingredients
Meatballs
- 1 pound grass-fed ground beef
- 1 pound ground turkey
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 tablespoon garlic oil
- 1 tablespoon coconut aminos
- 1/4 cup chopped cilantro (optional)
- 2 tablespoons chopped chives
Soup
- 2 tablespoons garlic oil
- 1/4 cup chopped green onion
- 3 cups diced carrots (about 3–4 large)
- 1 1/2 pounds diced potatoes (about 7 Yukon Golds)
- 1 teaspoon salt
- 6 cups broth or water
- 1 14.5 oz can fire-roasted tomatoes
- 28 oz jar tomato puree
- 4 oz jar diced green chilis
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups diced zucchini (about 2 large)
- Chopped cilantro to finish (optional)
Instructions
Meatball instructions
- Preheat the oven to 375°F and line a sheet tray with parchment paper.
- In a large bowl, combine the beef, turkey, salt, pepper, oregano, cumin, garlic oil, coconut aminos, cilantro (if using) and chives. Mix well until combined and the spices are evenly distributed. Scoop into 1-tablespoon portions (about 48 meatballs). Roll between your palms to smooth and place on the prepared sheet tray. Bake for 15 minutes. Remove and set aside until ready to add to the soup.
Soup Instructions
- While the meatballs bake, prepare the soup. Heat the garlic oil in a large stockpot over medium heat. Add the green onion, carrots, potatoes and salt. Cook, stirring regularly, for about 5 minutes.
- Add the broth or water, fire-roasted tomatoes, tomato puree, diced green chilis, cumin and oregano. Cover, reduce the heat to medium–low and simmer until the vegetables are tender, about 30 minutes.
- Add the baked meatballs and diced zucchini to the pot and simmer uncovered for 5 more minutes. Taste and adjust salt as needed. Finish with fresh cilantro if desired and serve hot.
Notes:
Instant Pot method: Use the sauté function and add the garlic oil to the bottom of the Instant Pot. Add the beef and turkey, salt, pepper, oregano, cumin, coconut aminos, cilantro and chives and cook about 5 minutes until mostly browned. Add the green onion, carrots, potatoes, 3 cups water, fire-roasted tomatoes, tomato puree, diced green chilis, cumin and oregano. Cancel sauté, lock the lid, close the valve and cook on Manual for 10 minutes. Quick-release the pressure, then add the zucchini and cook another 5 minutes using the sauté setting.
Nutrition Information
Calories: 417 kcal | Carbohydrates: 31 g | Protein: 37 g | Fat: 17 g
Sodium: 1441 mg | Fiber: 6 g | Vitamin A, Vitamin C, Potassium and other nutrients vary by ingredients used.
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