Description
Delicious Low-Carb Mexican Meatball Soup: Your Family’s New Favorite
Ingredients
Scale
- 1 pound Ground Beef (or ground turkey for a leaner option)
- 1 Egg (or flax egg for vegan variation)
- 1/4 cup Cilantro (optional)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 2 stalks Celery (chopped)
- 1 cup Green Beans (fresh or frozen)
- 1 teaspoon Cumin (add coriander for extra depth)
- 1 cup Tomato Sauce (or crushed tomatoes)
- 4 cups Vegetable or Chicken Stock (low-sodium options recommended)
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and celery, stirring until soft, about 3 minutes.
- Add minced garlic and cumin; cook for an additional minute.
- Pour in vegetable or chicken stock, water, and tomato sauce. Bring to a boil, then reduce the heat to a simmer. Toss in the green beans.
- In a bowl, mix ground beef, cilantro, egg, salt, pepper, and cumin. Form into 1-inch meatballs.
- Gently place the meatballs into the simmering soup. Cover and let cook for 30 minutes.
- Adjust seasoning with oregano, salt, and pepper to taste.
- Ladle the soup into bowls, garnished with chopped cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Mexican Meatball Soup