Mexican meatball soup has a simple and delicious taste that will make everyone smile. It’s a meal in its own right, especially when served with tortillas or bread. and the spiciness that follows From meatballs to soups with anchor pepper powder. (or cayenne for those who want a bit more spiciness) and fresh jalapenos
Want less spicy in your version of Mexican meatball soup? Halve the amount of fresh jalapeno peppers you use. You can also replace the jalapenos with less hot peppers or even bell peppers. (If heat is not desired), anchovies and chili powders usually have little heat. Ancho peppers are very mild (1,000 to 1,500 Scoville heat units versus 2,500 to 8,000 SHU for jalapeños). We recommend keeping them in the recipe, even if you want to reduce the heat. They provide a more delicate stew than any spicy, and their smoky Tex-Mexican flavor adds a lot to the recipe.
Like this soup recipe? You’ll also love these:
- Mexican Tomato Soup: Lemon juice and jalapenos bring this classic tomato soup to life.
- Moroccan Harira Soup: There’s a lot of spice in this bean soup. strange taste
- Chipotle Carrot Soup: Combining earthy sweet carrots with smoky fries makes this carrot soup an absolute winner.
Mexican meatball soup
Good meal and good vibes
Preparation time 20 minutes
Cooking time 50 minutes
Total time 1 hour 10 minutes
Serves 6 meals
Calories 331 kcal
- 1 pound ground beef
- 1 onion, chopped
- 1 beaten egg
- 1 day old crumbs
- about 1 tbsp garlic 2 minced cloves
- 1 teaspoon anchor pepper or cayenne pepper (for hotter soups)
- 4 cups of water
- 3 potatoes, cut into 1/2-inch cubes
- 3 carrots, chopped
- 2 stalks celery, chopped
- 2 to 3 jalapeno peppers, diced
- 2 loaves of meatloaf
- 1 can stewed tomatoes, 14.5 ounces
- 1 tablespoon cayenne pepper
- 1 spoon of dill
- a pinch of oregano
- salt and pepper
- topper sauce
- Sliced bread or tortilla with a choice of sides
Place all meatball ingredients in a large bowl and mix well.
Ground beef balls into small meatballs, use a teaspoon each time.
Heat water and add broth to it. Then boil the water.
Add the meatballs and cook for another 5 minutes.
With potatoes, jalapenos, carrots and celery Stew the tomatoes, paprika and remaining spices.
Reduce heat to medium and simmer, stirring occasionally, for 45 minutes.
salt and pepper to taste Then serve with slices of bread or tortillas on the side.
Optional: Add some of your favorite spicy sauce on top of the soup after serving.
If you want less spice To bring ancho chili powder (or chili powder) out of the meatball recipe.
Calories: 331kcal Carbohydrates: 27g Protein: 19g Fat: 17g Saturated Fat: 6g Cholesterol: 81mg Sodium: 623mg Potassium: 1000mg Fiber: 6g Sugar: 6gVitamin A: 5930 IUVitamin C: 26.9mg Calcium: 115mg Iron: 7, 2mg
Tags: butterfly pea chili, jalapeno
Categories: Food & Drinks
Source: INN NEW YORK CITY