Posts Tagged ‘Mexican Meatball soup’

Mexican Mushroom Meatball Soup

Jump start soup season with a delicious blenditarian Mushroom Meatball Mexican Soup.

Serves 6 – 8


1/2 pound ground beef
1/2 pound ground pork
1/2 pound of cremini mushrooms, finely chopped
1/3 cup panko
1 egg
2 tablespoons of your favorite powdered taco seasoning
1 tablespoon olive oil
1/2 cup yellow onion, finely chopped
3 garlic cloves, smashed
1/2 jalapeño, no seeds and finely chopped
1/2 pound of sliced cremini mushrooms
1 14.5 ounce can diced tomatoes
8 cups beef stock
1 cup frozen corn, thawed out
1 14.5 ounce can kidney beans
1/2 bunch of cilantro
a large avocado, cut into dice
1/2 cup cotija cheese, crumbled
cilantro, garnish
1 lime, cut into wedges
kosher salt
black pepper


1. In a large mixing bowl, add the ground beef, pork and chopped mushrooms, along with the panko, egg and taco seasoning. Mix well. Form into medium-sized meatballs and set aside.
2. Place a large pot over medium heat and add the olive oil and onion. Stir and cook for 3 minutes.
3. Add the garlic, jalapeño and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.
4. Add the tomatoes, stock, corn and kidney beans and stir. Season to taste with salt and pepper.
5. Bring to a boil, then reduce the heat to low, and gently place the meatballs into the hot broth. Cover with a lid and cook for 15 minutes.
6. Turn off the heat, then tear the 1/2 bunch of cilantro into the soup. Stir.
7. Place soup into a serving bowl, top with some cheese, avocado and cilantro. Squeeze a wedge of lime into the soup.