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Mexican meatball soup served in a white bowl with a spoon
Course dinner

Mexican Meatball Soup

By: Elysia
Servings 5 -6 servings
This high protein meatball soup is so full of flavor and is made with pantry staple ingredients. Simple to make, it's perfect for meal prep and freezer meals. Hearty and filling, this brown rice soup is great for weeknight family meals and is made with my favorite low carb chicken meatballs.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

  • 1 batch low carb meatballs (or sub in preferred meatballs)
  • 2 tsp olive oil
  • 1 medium onion diced
  • 1 red pepper diced
  • 2 garlic cloves minced
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 can fire-roasted tomatoes
  • 1 can green chiles
  • 2 cups frozen corn kernels
  • 6-10 cups chicken broth** no salt added
  • 1/2 cup quick cooking brown rice
  • Salt and freshly ground pepper to taste

Instructions

  • Prep meatballs according to recipe instructions.*
  • Add olive oil to large sauce pan over medium-high heat. Add the onion and red pepper and cook for 2-3 minutes in a large saucepan or until softened and fragrant. Add garlic and cook for another minute.
  • Next, add in spices, tomatoes, green chiles, corn, broth, and rice. Stir to combine. Turn the heat up to high to bring to a boil.
  • Once boiling, adjust heat to medium, add in the meatballs (if frozen) and allow to cook for 20-30 minutes or until meatballs have thawed and rice has fully cooked. If the meatballs aren't frozen, you can proceed with the previous step and add the meatballs to the pot during the last 5-10 minutes of cooking to warm through.
  • Adjust amount of broth depending on how thick you like your soup. Season with salt and pepper, to taste.
  • Serve warm topped with fresh parsley or cilantro and a sprinkle of cheese, if desired.

Notes

* To make this meal even more quick and easy, prep the batch of meatballs in advance and freeze. Place frozen meatballs in the soup and cook for 20-30 minutes. Or if you’re really in a pinch, you can use store-bought frozen meatballs.
**When reheating leftovers, you may wish to add more broth to the soup, since the rice absorbs some of the liquid while it's sitting, so it thickens up quite a bit.
Slow Cooker Instructions:  
Add olive oil to sauce pan over medium-high heat. Add the onion and red pepper and cook for 2-3 minutes in large sauce pan or until softened and fragrant. Add garlic and cook for another minute. You can also do this step in your slow cooker if it has a saute function.
Transfer the onion, pepper and garlic to the slow cooker. Next add in the spices, tomatoes, green chilis, corn, broth, rice and salt and pepper. Stir to combine.
Add the meatballs. Cook on low for 5-6 hours or on low for 2 ½ to 3 hours.

Nutrition

Calories: 454kcalCarbohydrates: 34gProtein: 33gFat: 23gSaturated Fat: 4gCholesterol: 152mgSodium: 657mgPotassium: 1109mgFiber: 9gSugar: 11gVitamin A: 1484IUVitamin C: 64mgCalcium: 153mgIron: 6mg
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