This Mexican-Style Meatball Soup Recipe Will Make You Say Olé the Clean-Eating Way by 30Seconds Food
"Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you just made and carefully chose yourself," says Rachel Maser, mom of four and founder/creator of the clean eating blog Clean Food Crush®.
Rachel often doubles this beef soup recipe because it tastes even better the next day and freezes well.
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Servings: 4 to 6
- 1 pound lean ground beef
- 1/3 cup oatmeal flour (rolled oats ground pulsed or blended into flour)
- 1 large egg
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- sea salt and black pepper, to taste (about an 1/8 teaspoon each)
- 2 tablespoons olive oil or avocado oil
- 1 large yellow onion, diced
- 3 - 4 garlic cloves, minced
- 4 stalks celery, sliced thinly
- 1 large red bell pepper, diced
- 1 jar (15 ounces) diced tomatoes, with juice
- 1 can (15 ounces) black beans, drained and rinsed
- 4 cups chicken bone stock or chicken broth
- 2 fresh ears corn, corn cut from cobs
- fresh cilantro leaves
- sliced fresh jalapenos
- lime wedges and/or lime juice
Here’s how to make it:
Combine all of the meatball ingredients. Mix well. Take spoonfuls and roll into meatballs. Heat the oil in a large soup pot over medium-high heat. Add meatballs and cook until browned on all sides (they do not have to be cooked through at this point).
Add the onion, garlic, celery and bell pepper. Continue to cook until vegetables are soft, about 4 minutes.
Add the tomatoes, stock, black beans and corn. Bring to a boil, reduce heat and simmer about 15 to 18 minutes.
Stir in desired garnishes and serve.
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Rolled Oats $3 & Up
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Garlic Powder $3 & Up
Sea Salt $2 & Up
Black Pepper $2 & Up
Olive Oil $4 & Up
Avocado Oil $6 & Up
Diced Tomatoes $2 & Up
Black Beans $1 & Up
Chicken Stock $1 & Up
Chicken Bone Stock $3 & Up
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