Alright, buckle up, because we’re diving headfirst into a recipe that’s basically a warm hug in a bowl: Mexican Meatballs in Broth for Halloween, Thanksgiving! Seriously, this dish is my absolute go-to when the leaves start falling and the air gets crisp. It’s just so wonderfully comforting and packed with flavor, you know? It’s one of those meals that just feels *right* during the holidays. Whether you’re carving pumpkins or setting the Thanksgiving table, this soup is guaranteed to be a hit. It’s simple enough for a weeknight but special enough for guests, and it always brings smiles all around.
Why You’ll Love This Mexican Meatballs in Broth Recipe
- Super easy to whip up, even on busy days.
- Packed with savory, comforting flavors that the whole family adores.
- Perfectly festive for Halloween and Thanksgiving gatherings.
- Versatile – you can tweak it to your liking!
Experience the Flavor: My Journey with Mexican Meatballs in Broth
I remember the first time I made this dish for Halloween. The kids were buzzing with excitement, and I needed something that would warm them up after trick-or-treating. This soup was an instant winner! The smell alone – with the cumin and chili powder – just made the whole house feel cozy. Now, it’s a staple for us. It’s also made its way onto our Thanksgiving menu more times than I can count. It’s just so satisfying and feels a little bit special. It’s the kind of recipe that makes you feel like a kitchen pro without breaking a sweat!
Gathering Your Ingredients for Mexican Meatballs in Broth
Alright, let’s get down to business with what you’ll need for this amazing soup! First up, grab 1 pound of ground beef. I usually go for the 80/20 kind, it just gives it a great flavor. Then you’ll need 1/2 cup of plain breadcrumbs to help bind everything together. For our flavor base, we’ve got 1/4 cup of finely chopped yellow onion and 1 large egg, just lightly beaten, to hold it all in the meatball magic. Don’t forget the seasonings: 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, a little whisper of 1/4 teaspoon ground cumin, and the same amount of chili powder for that lovely warmth. For the broth, you’ll want 6 cups of low-sodium chicken broth, and then we’ll toss in 1 cup of diced canned tomatoes, with all their juice! Finally, finish it off with 1/2 cup of fresh cilantro, all chopped up. Easy peasy!
Ingredient Notes and Substitutions for Mexican Meatballs in Broth
So, about those ingredients! If ground beef isn’t your jam, no worries at all. You can totally swap it out for ground turkey or chicken if you want something a little lighter. Just know the flavor profile might shift a tiny bit, but it’ll still be delicious! And if you’re out of plain breadcrumbs, panko breadcrumbs work too, they just give a slightly crispier texture to the meatballs. You could even pulse a slice or two of stale bread in your food processor if you’re feeling really resourceful. The diced tomatoes really add a nice little tang and color, but if you don’t have them, a can of Rotel (diced tomatoes with green chilies) would give it a nice spicy kick!
Crafting Your Perfect Mexican Meatballs in Broth: Step-by-Step
Now for the fun part – actually making this delicious soup! It’s really straightforward, I promise. First things first, let’s get those meatballs ready. In a big bowl, combine your ground beef, breadcrumbs, chopped onion, the beaten egg, salt, pepper, cumin, and chili powder. Just get in there with your hands and mix it all up until it’s nicely combined. Don’t overmix, though, or they can get a bit tough!
Rolling the Perfect Meatballs
Once everything is mixed, it’s time to roll! I like to use a small cookie scoop or just a tablespoon to get a consistent amount of meat mixture. Then, gently roll it between your palms to form little meatballs, about an inch or so in diameter. They don’t need to be perfectly round; a little rustic charm is great! Lay them out on a plate or baking sheet as you go. It’s helpful to keep your hands slightly damp if the mixture starts sticking too much.
Simmering to Perfection: Cooking the Mexican Meatballs in Broth
Next, grab a big pot and pour in your chicken broth and the diced tomatoes, juice and all. Bring that up to a boil, then carefully drop in your meatballs. Don’t just dump them all in at once; place them gently so they don’t break apart. Once they’re all in, turn the heat down to a gentle simmer. You want to let them bubble away for about 15 to 20 minutes, or until they’re nice and cooked through. You’ll see them float to the top when they’re ready!
Just before you’re ready to serve, stir in that fresh, chopped cilantro. It adds such a bright, lovely flavor that really ties everything together. Give it a taste and maybe add a little more salt or pepper if you think it needs it. And there you have it – a beautiful pot of comforting Mexican Meatballs in Broth ready to be devoured!
Tips for Success with Mexican Meatballs in Broth
Okay, so to make sure your Mexican Meatballs in Broth are absolutely spot-on, here are a few little tricks I’ve picked up. First off, when you’re mixing the meatball ingredients, try not to overwork the mixture. A gentle mix is key to keeping those meatballs tender and not tough. When you’re rolling them, making them all roughly the same size helps them cook evenly, so no one gets a raw one or an overcooked one! And when you add them to the broth, make sure it’s simmering, not a rolling boil, and drop them in gently. This prevents them from breaking apart. If your broth seems a little thin, you can always let it simmer uncovered for a few extra minutes at the end to thicken it up just slightly. Trust me, these little things make a big difference!
Serving and Enjoying Your Mexican Meatballs in Broth
This soup is just begging to be served hot! I love to ladle it into bowls and then add a generous sprinkle of fresh cilantro right on top. A dollop of sour cream or a little shredded Monterey Jack cheese is also super yummy if you’re feeling fancy. It’s also fantastic with a side of warm, crusty bread for dipping, or even some tortilla chips for scooping up all that delicious broth. It’s really just a perfect, hearty meal all on its own!
Storage and Reheating Your Mexican Meatballs in Broth
Got leftovers? Lucky you! Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. To reheat, just gently warm it on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. You can also microwave it in a pinch!
Frequently Asked Questions about Mexican Meatballs in Broth
Got questions about my favorite festive soup? I’ve got answers! People often ask, “Can I make the meatballs ahead of time?” Absolutely! You can totally mix and roll the meatballs a day in advance and keep them covered in the fridge. Just cook them when you’re ready to make the soup. Another common one is, “Is this recipe spicy?” It’s got a gentle warmth from the chili powder, but it’s not super spicy. If you like more heat, definitely add that pinch of cayenne pepper to the meatball mix or even a little jalapeño to the broth! And finally, “What can I serve with Mexican meatballs in broth?” Oh, the possibilities are endless! I love serving it with warm, crusty bread for dipping, or even some crunchy tortilla chips. A small side salad or some simple rice also makes it a complete meal. It’s really flexible!
Estimated Nutritional Information for Mexican Meatballs in Broth
Okay, so let’s talk numbers! While every kitchen is a little different, I’ve put together some estimates for what you can expect in a serving of this delicious soup. Keep in mind these are approximate values, as things like the leanness of your ground beef and specific brands can change things up a bit. But generally, a bowl of this comforting Mexican Meatballs in Broth will give you around 250 calories. You’re also looking at about 15g of fat, with 5g of that being saturated fat. It’s a good source of protein, too, with about 20g per serving, and around 10g of carbohydrates.
Print
Flavorful Mexican Meatballs in Broth: 250 Calorie
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A flavorful and comforting Mexican meatball soup, perfect for festive occasions like Halloween and Thanksgiving.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 6 cups chicken broth
- 1 cup diced tomatoes
- 1/2 cup chopped cilantro
Instructions
- In a large bowl, combine ground beef, breadcrumbs, onion, egg, salt, pepper, cumin, and chili powder. Mix well.
- Roll the mixture into small meatballs.
- In a large pot, bring the chicken broth and diced tomatoes to a boil.
- Add the meatballs to the boiling broth. Reduce heat and simmer for 15-20 minutes, or until meatballs are cooked through.
- Stir in chopped cilantro before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the meatball mixture.
- You can substitute ground turkey or chicken for ground beef.
- Garnish with a dollop of sour cream or a sprinkle of cheese if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Mexican Meatballs, Albondigas, Soup, Broth, Halloween, Thanksgiving, Comfort Food, Festive