Mexican Vegetable Soup with Meatballs

Jenn’s Recipes Made Easy!
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch, Soup
Cuisine Mexican


Dutch Oven



  • In Dutch oven, heat the oil over medium-high heat. Add the onions and cook until translucent, about 5-6 minutes. Remove from pan and add to bowl, let cool slightly.
  • In the same bowl, once onions have cooled, add in the rice, cliantro and ground meat, 1 teaspoon salt, 1 teaspoon pepper. Mix until well combined. Wet hands and shape the meat mixure into 1 inch balls. Set aside.
  • Combine the carrots, jalapeno, potaotes, tomato paste and vegetable stock to the dutch oven, bring to a rolling boil.
  • Once at a full boil add in the meatballs, zuchinni and chayote and simmer at medium heat for 20-30 minutes until meat is cooked through. Add in the lemon juice and a little more salt and pepper to taste. Serve with cilantro and more onions if you like.


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6 months ago

Looks again very yummy!

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