Prep: 4 Mins Cook: 25 Mins
Photo: Courtesy Beef Industry Council.

Mexican Meatball Soup


  • 1 pound lean ground beef
  • 1 can (16-oz.) stewed tomatoes, broken up
  • 1 can (13 3/4-oz) ready-to-serve beef broth
  • 1/2 cup ORTEGA Salsa - Homestyle Recipe (Mild)
  • 3/4 tsps. ground coriander
  • 3/4 tsps. cumin
  • 1/2 teaspoon salt
  • 2 medium zucchini, thinly sliced


Heat tomatoes, broth and salsa to a boil in large saucepan over high heat. Reduce heat; simmer, uncovered, 25 minutes. Meanwhile, combine ground beef with coriander, cumin, and salt, mixing lightly but thoroughly. Pinch off 1-inch pieces of beef mixture to make about 32 free-form meatballs; cook in heavy nonstick skillet over medium-heat, shaking pan occasionally to brown meatballs evenly. As meatballs are browned, add to tomato mixture. Add zucchini during last 10 minutes of cooking time. Garnish with chopped fresh cilantro and serve with corn bread, if desired.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.