Mexican Meatball Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In 'Soup Suppers' by Arthur Schwartz”
1hr 31mins

Ingredients Nutrition


  1. In a small pot, bring 1 cup of water to a boil; add the rice.
  2. Boil 5 minutes; drain.
  3. Place rice in a large mixing bowl.
  4. Add in the chopped onion and cilantro, the breadcrumbs, egg, milk, salt, garlic, and oregano; with a fork, blend thoroughly.
  5. Add the beef and, with the fork, or your hands, blend it into the rice and bread mixture.
  6. Shape the meat into 1-inch meatballs; there should be about 30.
  7. In a 4-6 quart pot, combine the broth, bay leaf, carrots, and chili; bring to a boil.
  8. Add the meatballs, cover, and simmer gently for 30 minutes.
  9. Add the Madeira and simmer 1 minute.
  10. Remove the bay leaf before serving.
  11. Serve piping hot, offering lime wedges and pico de gallo to further season the soup.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a