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A bowl of hearty easy Mexican-style meatball soup.

Easy Mexican-Style Slow-Cooker Meatball Soup

LindySez
Enjoy the warmth and spice of this easy Mexican-Style Meatball Soup. Our recipe combines tender meatballs with a spicy tomato-based broth, beans, and rice.
5 from 5 votes
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Prep Time 16 minutes
Cook Time 4 hours
Course Main Course
Cuisine Tex-Mex
Servings 6
Calories 358 kcal

Equipment

Ingredients
  

For the Meatballs

  • ½ pound lean ground beef
  • ¼ cup unflavored bread crumbs
  • ¼ cup finely chopped onion
  • 1 clove garlic finely chopped or pressed through a garlic press
  • 2 tablespoons finely chopped cilantro or a mixture of parsley and fresh mint
  • ½ tablespoon finely minced jalapeno
  • 1 egg
  • ½ teaspoon salt and pepper or to taste

For the Soup

  • 1 cup chopped onion about ½ large
  • 1 cup frozen corn or try hominy as a substitute
  • 1 cup diced or sliced bell pepper seed and dice large peppers, if using baby bells just slice into ¼-inch slices
  • 1 jalapeno minced
  • 2 15 ounce cans beans (small red, black, kidney, or pinto rinsed and drained
  • 1 15 ounce can Mexican-style stewed tomatoes
  • 1 10 ounce can diced tomato with chilies
  • 1 quart stock or broth chicken, beef, or vegetable
  • 2 cups water
  • 1 teaspoon dried oregano or to taste
  • 1 teaspoon cumin powder or to taste
  • 2 cups cooked rice white, brown, or try farro or barley
  • 1 teaspoon salt or to taste

Optional Toppigs

  • crisp tortilla strips
  • diced tomato or avocado
  • chopped cilantro

Instructions
 

Make the Meatballs

  • Combine the meatball ingredients in a large bowl. Gently mix with your hands until thoroughly combined. Test for flavor and "hold-ability" by putting a small ball in a microwave-safe bowl, microwave for 20 seconds or until cooked. If the meatball stays together, it is good to go. If it falls apart, add a small amount of bread crumbs to the meat mix and mix again. Test again. Taste and adjust flavor as needed.
    Using a small scoop or heaping teaspoon, form into balls not more than 1-inch in diameter, can make smaller if desired.
    Refrigerate until ready to use.

How to make the soup in a slow-cooker, crockpot, or Multi-Function Instant Pot

  • Combine all the soup ingredients (except the meatballs and rice or other starch) into the container, and set to cook on high for 3 hours or low for 6 hours.
    When the time has been reached, add the meatballs which have been removed from the refrigereator ½ hour prior. If cooking on low, increase the setting to high heat. Poach the meatballs in the soup for 1 hour, then add the rice or other starch. Cook until heated through.

If cooking the soup on the stovetop

  • In a large pan with a lid, combine all the soup ingredients (except the meatballs and starch) and bring to a boil. Reduce the heat to simmer, cover and cook for an hour. Add the meatballs and simmer gently for 15 minutes, then add the starch. Cook until heated through.

If cooking the soup in the oven

  • In a Dutch oven, combine all the soup ingredients (except the meatballs and starch.) Cover and place in the middle of a 325ºF oven (176ºC) oven. Bake for 2 hours, add the meatballs, cover, and continue to cook 30 minutes. Add the rice and cook until hot.

Serve the soup in deep bowls with choice of toppings.

    Notes

    For added interest use a variety of bell peppers and beans. 
    Try using Hominy in place of the frozen corn.
    Do not make the meatballs too. large.
    To avoid tough meatballs, use a light hand when mixing the meatball meat and forming the balls.

    Nutrition

    Serving: 2 cupsCalories: 358kcalCarbohydrates: 46gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 64mgSodium: 886mgFiber: 6g
    Keyword crock-pot, instant pot
    Tried this recipe?Let us know how it was!