Salsa and Meatball Soup

Salsa and meatball soup - topped with cilantro, avocado and sour cream


This was one of those recipes I came across while at work.  I smelled something delicious a few desk away from me and had to ask what it was – Mexican Meatball Soup.  I ended up modifying the recipe slightly to add more flavor. This dish is incredibly easy to make and takes less than 30 minutes.  It’s a great weekend dish and is very filling.  We’ve turned it into a meal we have while watching football on Sundays (it’s so quick to make we don’t have to worry about missing any games).  Hope you enjoy as much as we do!



Recipe altered from Real Simple


1 lb extra lean ground beef or turkey

2 chopped scallions

1 cup crushed Frito’s (plus more for serving)

1/4 cup chopped, fresh cilantro

1/2 tsp ground cumin

3 cups mild, jarred salsa (we’ve used multiple brands – pick what you like best)

2 cups low sodium chicken broth

1 avocado for serving

Sour cream for serving



1. Heat broiler.

2. In a bowl combine beef, scallions, Frito’s, cilantro, cumin and salt/pepper to taste.  Shape mixture into small meatballs (we did bite size about 1/2 inch) and place on baking sheet. Broil 5-6 minutes

3.  Meanwhile add salsa and one cup of water to a blender. Puree until well blended.  Add salsa and chicken broth to large saucepan.  Bring to a boil.

4. Add meatballs to pan, reduce heat and simmer until cooked through (appx 5 minutes)

5. Serve hot – top with sour cream, cilantro, avocado slices and Frito’s as desired


Nutrition (without toppings):

Serving size = 4

Calories: 339

Fat: 17 g

Protein: 24 g


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