We love meatballs and we love spice. Inspired by a classic Mexican soup made with meatballs, called albondigas, we created a super spicy meatball soup recipe. You only have to use one pan, so you can cook a great meal without loads of dishes to clean afterwards.
Make this recipe as spicy as you would like by choosing how much red pepper to include. If you love veggies, feel free to experiment by adding other vegetables to the pot. This has a great soup base that will support all kinds of combinations!
This delicious soup was a major hit in our test kitchen. Cheryl scooped out the meatballs and ate them over steamed rice while others slurped the spicy broth!
Serve this soup recipe in a fancy homemade bread bowl!
Spicy Meatball Soup Recipe
- meatballs
- 1 lb lean ground beef
- 1/2 cup breadcrumbs, panko, Japanese breadcrumbs
- 2 eggs
- 1/2 cup Mexican cheese blend, shredded
- 1/4 cup salsa
- 1/4 cup red onion, diced
- 1/4 cup red pepper, diced
- 1 jalapeño, diced
- 1 Tbsp garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- salt and pepper, to taste
- soup
- 1 medium yellow onion, diced
- 2 large carrots, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
- 1 jalapeño, diced
- 2 Tbsp red pepper flakes
- 2 32 oz cans beef broth
- 1 tsp beef bouillon, or 1 cube
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- To make the meatballs, mix all ingredients together in a medium bowl then roll into small balls and set aside.
- Sauté yellow onion, garlic, carrot, celery and jalapeño in Dutch oven. Pour in beef broth and beef stock; bring to boil. Add cumin, oregano, salt, pepper, red pepper flakes and garlic powder.
- Drop meatballs into soup and bring to a boil. Reduce heat and simmer 20-30 minutes.
These meatballs have so much flavor and they can be served as an appetizer too!
