Mexican Meatball Soup

Don’t let the jalapenos frighten you off from this recipe. Removing the membranes and seeds renders it rather tame from a heat perspective. The peppers are a great addition to the other ingredients in this recipe. I like it because it’s a bit off the beaten path as compared to other crock pot recipes. Si?



Mexican Meatball Soup

Serves: 4


1 small red onion, chopped
2 jalapeno peppers, seeds removed, chopped
1 zucchini, diced
2 tablespoons fresh oregano, chopped
1/2 teaspoon ground cumin
4 cups chicken broth
2 cups water
1 1/2 cups canned diced tomatoes, drained
2 teaspoons salt
3/4 teaspoon fresh ground pepper
1/2 pound ground beef
2 cloves garlic, minced
2 1/2 tablespoons dry bread crumbs
1 egg, beaten
1 cup corn kernels
1 tablespoon lime juice


  1. In the crock pot add the onion, half the jalapenos, zucchini, half the cumin, the chicken broth, water, tomatoes, corn, 1 1/2 teaspoons salt, and a pinch of black pepper.
  2. In a medium bowl combine the ground beef, garlic, half the jalapeno, half the cumin, half the fresh oregano, 1/2 teaspoon salt, a pinch of black pepper, the bread crumbs and egg. Shape the mixture into meatballs.
  3. Add the meatballs into the crock pot. Cook on low for 8-10 hours.
  4. Before serving mix in the lime juice and remaining 1 tablespoon of fresh oregano.

One Response to “Mexican Meatball Soup”

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