Sometimes you just need soup in your life. It may not be the weather or the time of year for it, but having some of that comfort in a bowl just calls your name and it is time. I was meal planning a few weeks back and really wanted some soup. I am also trying to use up what I have on hand and stretch things over multiple meals. This Mexican Meatball Soup recipe I made up in my head as I walked through Trader Joe's was just the ticket, veggies could be used other ways and meatballs are always good to have on hand.
This was so yummy and delightful as leftovers. It felt like I cooked it all day by using the precooked meatballs and fire roasted tomatoes. This is the perfect soup for that transition to fall because it is hearty, but not too heavy. Having no dairy or extra gluten helps with that!
I am heading to Mexico next week for day of the dead and this soup got me in the mood! Make this, you and yours will absolutely love it! Linking up with various tasty people as I note below. Full recipe to follow the montage.
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| The cast looking sharp. |
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| With all these veggies in it, you know you can feel good about this soup! |
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| Sauté them on up! |
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| Add all the other characters to the party and let them chill. |
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| And then you have soup. |
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| Which is even better when garnished! |
Mexican Meatball Soup
Two medium zucchini chopped
One medium onion chopped
Two stalks of celery chopped
Two carrots chopped
One jalapeno chopped
4 cloves of garlic chopped
8 pre-made meatballs (I used Trader Joe’s frozen turkey
meatballs)* see note
One carton chicken or beef broth
One can fire roasted tomatoes
Cilantro to garnish
Heat a tbsp. of oil in a stock pot. When shimmering, saute your veggies, except
for the garlic until the onions are starting to become translucent and brown,
about 7 minutes. Stir in the
garlic. Add the meat balls, broth and
tomatoes and stir to combine. Cook at a simmer
for 10-15 minutes so as to heat meatballs through. Serve with cilantro to garnish. If you want add some cheese and sour cream as
well!
*if you are not using precooked meatballs, go ahead and brown them before you saute the veggies and then remove them until the step where you add them with the broth and tomatoes.
Happy Cooking!
Missy
Linking up with Tasty Tuesdays and Meal Plan Monday. Join the fun!
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