Is everyone as ready for soup season as we are? This recipe for Mexican Meatball Soup is a winner that we are going to be enjoying during the colder months more often than not. It is fulfilling, delicious, comforting and super easy to make!
We developed this recipe for the Mushroom Channel using The Blend, along with a healthy dose of cremini mushrooms. That being said it was also tested using white button mushrooms, so if that is your favorite fungi, then substitute them into the recipe.
What is The Blend; well, it is a sneaky little way of substituting some of the meat in your recipe with mushrooms. Bonus for the added health benefits of mushrooms, but for us, we just enjoy the flavor of one of our favorite ingredients added to the mix. Mushrooms are a great ingredient to use when wanting to cut back on the amount of meat in a recipe, and it always amazes me how moist the recipe comes out. The meatballs in this recipe are extra moist and flavorful, that you will not be able to stop at just one; I add three to every bowl! Jalapeños, kidney beans, and corn are an added bonus to making this a big bowl of comfort.
Mexican Meatball Soup
serves 6 – 8
1/2 pound ground beef
1/2 pound ground pork
1/2 pound of cremini mushrooms, finely chopped
1/3 cup panko
2 tablespoons of your favorite powdered taco seasoning
1 tablespoon olive oil
1/2 cup yellow onion, finely chopped
3 garlic cloves, smashed
1/2 jalapeño, no seeds and finely chopped
1/2 pound of sliced cremini mushrooms
1 14.5 ounces can diced tomatoes
8 cups beef stock
1 cup frozen corn, thawed out
1 14.5 ounces can kidney beans
1/2 bunch of cilantro
a large avocado, cut into dice
1/2 cup cotija cheese, crumbled
1 lime, cut into wedges
In a large mixing bowl add the ground beef, pork and chopped mushrooms, along with the panko, egg and taco seasoning. Mix well.
Form into medium sized meatballs and set aside.
Place a large pot over medium heat and add the olive oil and onion. Stir and cook for 3 minutes.
Add the garlic, jalapeño and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.
Add the tomatoes, stock, corn and kidney beans and stir. Season to taste with salt and pepper.
Bring to a boil, then reduce the heat to low, and gently place the meatballs into the hot broth. Cover with a lid and cook for 15 minutes.
Turn off the heat, then tear the 1/2 bunch of cilantro into the soup. Stir.
Place soup into a serving bowl, top with some cheese, avocado, and cilantro. Squeeze a wedge of lime into the soup.
** Disclosure: This post is sponsored by the Mushroom Channel. Thank you for supporting brands we love and believe in, which makes Chez Us possible. All opinions are always 100% our own. To find some other great Mushroom recipes head over to the Mushroom Channel. You can also find them on Facebook, Twitter, Pinterest, and Instagram.