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Bowl of Chipotle Meatball Soup with spicy meatballs and herbs

Chipotle Meatball Soup

A heartwarming Mexican soup featuring spicy chipotle and savory meatballs, perfect for chilly nights or family gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 lb ground chuck or sirloin This versatile meat brings a satisfying richness to the meatballs.
  • 1/2 cup uncooked rice Adds texture and heartiness to the soup.
  • 1 large egg Acts as a binder in the meatball mixture.
  • 3/4 tsp salt Essential for basic seasoning.
  • 3/4 tsp pepper Essential for basic seasoning.
  • 2 tbsp cilantro or parsley, finely chopped A splash of freshness and vibrancy.
  • 3 chipotles in adobo, minced Introduces a smoky heat that defines the dish.
Soup Base
  • 1.5 tbsp avocado oil A healthy oil for sautéing.
  • 3/4 cup onion, diced Adds sweetness and depth to the soup’s base.
  • 3 cloves garlic, minced Offers aromatic warmth and flavor.
  • 2 medium carrots, peeled For natural sweetness and color.
  • 2 red or white potatoes Gives a satisfying bite and creaminess.
  • 1 chayote A unique, crunchy veggie that complements the flavors.
  • 2 sticks celery For added crunch and earthiness.
  • 2 Roma tomatoes, diced Juicy additions that brighten the soup.
  • 2 cans (8 ounces each) El Pato tomato salsa Provides a flavorful and spicy base for your soup.
  • 2.5 quarts water To create a luscious broth.
  • 5 small bay leaves Infuses the soup with fragrance.
  • 1/4 cup cilantro, chopped For garnish and added freshness.
  • 2 small Mexican squash Adds layers of flavor and texture.
  • 1/4 large head cabbage, chopped A crisp finish to the hearty soup.

Method
 

Preparation
  1. In a large bowl, combine the ground chuck or sirloin, rice, egg, salt, pepper, cilantro, and minced chipotles in adobo. Mix until everything is well incorporated.
  2. With wet hands, roll the mixture into meatballs—choose to make either 15 large or 30 small meatballs. Place them on a plate, cover with plastic wrap, and chill until you’re ready to proceed.
Chop Vegetables
  1. Slice or dice the carrots, potatoes, chayote, celery, and tomatoes according to your preference and keep them all handy for the next steps.
Sauté the Base
  1. In a large Dutch oven pot, heat 1 1/2 tablespoons of avocado oil over medium heat.
  2. Add the diced onion and minced garlic, sauté for about 3 minutes until the onion is soft and translucent.
Add Hearty Vegetables
  1. Introduce the carrots, chayote, and celery to the pot, seasoning lightly with salt and pepper as you go.
  2. After a few minutes, toss in the diced tomatoes and potatoes.
Incorporate the Sauce
  1. Pour in the two cans of El Pato salsa and 2 1/2 quarts of water, stirring well to combine all the ingredients.
  2. Allow the mixture to come to a simmer, and taste to check the seasoning.
Season with Bay Leaves and Cilantro
  1. Add the small bay leaves and 1/4 cup of chopped cilantro to the pot.
  2. When the soup comes to a boil, reduce the heat slightly and let it cook for about 10 minutes.
Cook the Meatballs
  1. Gently drop the chilled meatballs into the simmering broth, ensuring they are evenly spread throughout the pot.
  2. Allow them to cook for about 10 minutes without stirring, which helps them hold their shape.
Finish with Squash and Cabbage
  1. After 10 minutes, add the chopped Mexican squash (or zucchini) and cabbage to the pot.
  2. Continue to cook for another 15 minutes, allowing flavors to meld.
Serve
  1. Ladle the soup into bowls and serve with extra rice on the side if desired.
  2. Accompany each bowl with lime wedges and warm corn tortillas to enhance the meal.

Notes

For extra flavor, consider adding smoked paprika or cumin to the meatball mixture. Keep your hands wet while forming meatballs to prevent sticking. Let the pot simmer uncovered for the final few minutes for a thicker soup.