Remember when I mentioned I was testing a few soup recipes last week? Work has been super busy, but I finally got around to making this one last night and had to post it right away because it’s so addicting! I had a huge bowl for dinner and went back for seconds, and I wish there was more left because I wouldn’t mind a little snack right about now…
It’s really all about the mini meatballs. I love them in soup because they just make it so much more hearty and tasty. Instead of making a traditional Italian wedding soup though, I decided it would be fun to try a Mexican inspired version. I mixed Ancho chile powder, cumin, and oregano spiced mini meatballs in a red and poblano pepper tomato broth and garnished the soup with avocado and feta. Next time I’m going to make a double batch so the leftovers last longer!
Mini Meatball Mexican Soup
Printable Recipe
Ingredients:
Meatballs:
1 1/2 pounds ground turkey
1 egg
1/2 cup breadcrumbs
1 garlic clove, minced
1 tablespoon Ancho chile powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon salt
Soup:
1 large red pepper
2 poblano peppers
1 tablespoon canola oil
1 red onion, chopped
3 garlic cloves, minced
4 cups low sodium chicken broth
2 cups water
1 15-ounce can diced tomatoes
Juice of 1 lime
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 avocado, peeled, pitted, and chopped
1/3 cup crumbled feta
Directions:
To make the meatballs, heat oven to 375˚F. Place ground turkey, egg, breadcrumbs, garlic, chile powder, cumin, oregano, and salt in a large bowl and knead with your hands until well mixed. Shape into 50 mini meatballs and place on a large cookie sheet. Bake at 375˚F for 13-15 minutes or until cooked through and no longer pink in the center.
To make the soup, heat oven broiler. Place peppers on a greased cookie sheet and broil for 15 to 20 minutes or until outsides are black and charred, turning once. Cool to room temperature, remove blackened skins and seeds, and roughly chop roasted peppers.
Meanwhile, heat canola oil in a large stockpot over medium high heat. Add onions and sauté 5 to 7 minutes or until tender; add garlic and sauté one additional minute. Add chicken broth, water, tomatoes, and roasted peppers, and bring mixture to a boil. Reduce heat to low, cover pot, and simmer for 10 minutes. Use an immersion blender to puree soup until smooth or place batches in a blender and process until smooth. Stir in lime juice, cumin, and salt. Mix in cooked meatballs. Scoop into four bowls and garnish with avocado and feta. Makes 4 servings.
Nutrition: 418 calories, 18.9g fat, 6.1g fiber, 44.8g protein per serving
Cost: $2.72 per serving
A delectable & tasty warming soup this is, dear Kerstin!
Yummie, yummie for my tummy,..!!
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Kerstin, this soup looks wonderful! I love the flavors you used… I recently made a chicken enchilada soup that also has ancho chile powder – love it! I don’t know what I would do without my immersion blender ;). I am definitely going to make this soup sometime soon.
I am living off of soup now that the temps are below zero! This sounds like a fiery soup that would warm me from the inside out! Love the idea of mini meatballs too, so fun!
I always love that you add so much flavor in your dishes through your never-ending use of spices! This looks hearty and delicious for this cold weather!
I love anything Mexican. This soup looks awesome!
The Peach Kitchen
peach and things
blowing peachkisses
ooh, this sounds so amazing!! and i have some queso fresco in my fridge…
kerstin this sounds fabulous! i must make this soon. that’s all i’ve been eating is soups, so so cold out.
Adorable. I have to say I am not usually a meatball girl but last night I was watching a Cooking Channel holiday special (interestingly enough with a pair of sisters from Cambridge) and they made mini meatballs and I found myself with a craving. Your soup couldn’t come with better timing.
Mini meatballs are the best. My grandma used to make them to put in Italian wedding soup and man were they amazing. I haven’t had any as good. Ever.
I love this Mexican twist! I bet it has such great addictive flavor.
marvelous soup! yeah, it might set the mouth ablaze just a little bit, but that’s just what i need on a nippy night!
I could easily become addicted to this one.
This looks great! And easy too. With all this cold weather we’ve had I’ve been craving all sorts of soups and always looking for new ideas!
That looks so good! I need a less spicy version… but I definitely love the concept and the garnish!
The Mexican spices sound delicious, and I love that the meatballs are turkey. Sounds like a great soup!
This looks good! I love mexican meatball soup, I’m going to have to try your version. I’ve never thought about making mini meatballs, and I usually use mint instead of the oregano for my meatballs.
Thanks for sharing, and I just found your site!:)
ooh, this looks good. I’m all about the meatballs too. I must give this one a try.
Wow, such terrific flavors in this delicious soup! Love the additions of avocado and feta!
I would love all the flavors in this dish! I’ll definitely be putting it in my to-do list. It’s going to be perfect for the cold weather!
Meatballs and Mexican? I’m in love!
Man, I haven’t had meatballs in soup in ages… probably since I was a little kid. That sounds so good. Love the Mexican spin on it. Will definitely be making that! I’m all about soups after making one this past weekend.
Wow, Kerstin. How do you make a simple bowl of soup look so artistic? Oh wait, it’s NOT some simple soup. It’s an amazing concoction of wild flavors! I’d totally love this!
Oh that would be perfect with all the cold weather we are having here. I love all the spices in it.
I’ve been avoiding soup for such a long time but with this cold weather, this seems like a recipe I’m going to need to test out
I love soups with meatballs in them! I love the mexican twist on this! I can see how you might become addicted.
I know this wouldn’t last too long around me, either. Sounds just delicious!
Sounds delicious–I love the color of your soup. Definitely appetizing!
I love Italian Wedding soup. It is great that you add a Mexican twist to it. Nice job!
I.Want.This.Soup.Now.
Bookmarked!
How did I miss this post??!! Printing out the recipe now – yum!
You sold me on “mini meatball” the rest is icing. Tasty, tasty icing.
Thanks everyone! This is my favorite soup on my blog so far! There’s just something so fun and satisfying about mini meatballs.
Lauren – My immersion blender is one of my favorite kitchen tools too
Grace and Megan – It’s actually not too spicy. Ancho chile powder is made from dried poblanos so it adds a lot of flavor but not too much heat.
Just wanted to say how much I love your blog…I check for new recipes all the time! Your photos are fantastic, too!
Ann – Thanks so much, your comment made my day
[…] by Rick Bayless made me realize how much I like ancho chile powder, which I’ve used in my Mini Meatball Mexican Soup, BBQ Chicken Tacos, and Latin Crab Bisque. I love both these books and wish I could send you all […]
[…] said it before, and I’ll say it again, I just love mini meatballs in soup! They turn almost any broth into a […]
[…] said it before, and I’ll say it again, I just love mini meatballs in soup! They turn almost any broth into a […]