Turkey Mexican Meatball Soup: A Flavorful Fiesta in a Bowl

When it comes to comfort food, few dishes hit the spot quite like a warm, hearty bowl of Mexican meatball soup. This Turkey Mexican Meatball Soup is packed with bold flavors, lean protein, and vibrant veggies. It’s a perfect one-pot meal that offers warmth, nourishment, and a hint of spice in every spoonful. Whether you’re looking for a weeknight dinner, a meal prep option, or a dish to impress at your next gathering, this soup delivers.

Why You’ll Love This Recipe

This recipe is ideal for anyone who loves Mexican-inspired flavors but wants a lighter, healthier option. Using lean ground turkey instead of traditional beef lightens up the dish without compromising on flavor. Plus, the meatballs are infused with fresh cilantro, garlic, and a blend of spices, making each bite a burst of goodness.

It’s also a fantastic make-ahead meal — the flavors deepen over time, making leftovers even better. Plus, the soup is naturally gluten-free, thanks to the corn tortilla crumbs that hold the meatballs together.

Let’s dive into the recipe and get cooking!

Ingredients

For the Meatballs:

• 4 corn tortillas, torn up
• 1/2 cup cilantro, chopped
• 1 egg
• 3 cloves garlic, grated
• 3/4 tsp kosher salt, or to taste
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• Fresh ground black pepper, to taste
• 1 lb lean ground turkey or beef

For the Soup:

• 14.5 oz can fire-roasted tomatoes
• 1/2 yellow onion, cut into large chunks
• 1 jalapeño, seeds and veins removed, chopped
• 3 cloves garlic, roughly chopped
• 1 tbsp minced canned chipotle in adobo sauce
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• Kosher salt and fresh ground black pepper, to taste
• 1 tbsp extra virgin olive oil
• 7 cups low sodium beef broth
• 2 cups carrots, peeled and chopped into 1/2-inch pieces
• 2 cups zucchini, chopped into 1/2-inch pieces or slightly larger

Optional Toppings:

• Lime wedges
• Chopped cilantro
• Avocado slices

Equipment Needed

• Food processor
• Large mixing bowl
• Dutch oven or large heavy-bottomed pot
• Wooden spoon
• Cookie scoop or tablespoon for forming meatballs

Instructions

Step 1: Make the Meatballs

1. In a food processor, pulse the torn-up corn tortillas until they become fine crumbs.
2. Set aside 1/2 cup of the crumbs for the soup and pour the remaining crumbs into a large bowl.
3. Add the ground turkey, cilantro, egg, grated garlic, salt, chili powder, cumin, oregano, and black pepper to the bowl. Gently mix with your hands, being careful not to overwork the meat.
4. Scoop out tablespoon-sized portions of the meat mixture and roll into balls. Place them on a plate and refrigerate until ready to use.

Step 2: Make the Soup Base

1. Wipe out the food processor and add the fire-roasted tomatoes, onion, jalapeño, garlic, chipotle, chili powder, cumin, oregano, salt, and pepper. Blend until smooth.
2. Heat the olive oil in a Dutch oven over medium-high heat. Pour in the tomato mixture and cook for 10-12 minutes, stirring occasionally. The mixture will darken and start to stick to the bottom of the pot.

Step 3: Simmer the Soup

1. Stir in the beef broth, carrots, zucchini, and the reserved corn tortilla crumbs.
2. Gently drop in the meatballs. Bring the soup to a boil, then reduce the heat to medium and simmer for 15 minutes, or until the meatballs are cooked through and the vegetables are tender.

Step 4: Serve

1. Ladle the soup into bowls and top with fresh cilantro, lime juice, and avocado slices if desired.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stovetop over medium heat, or in the microwave in 1-minute intervals.
• For longer storage, freeze the soup in individual portions for up to 3 months.

Tips and Variations

• Swap the Protein: Ground chicken or beef can be used instead of turkey.
• Make it Spicier: Add extra chipotle or a pinch of cayenne.
• Add More Veggies: Bell peppers, spinach, or corn would make great additions.
• Meal Prep Tip: Form the meatballs ahead of time and refrigerate for up to 24 hours.

Pairings

This soup pairs beautifully with a side of warm tortillas or crusty bread. For drinks, try a crisp Mexican lager, a tangy margarita, or even a refreshing agua fresca.

FAQs

Can I make the meatballs ahead of time? Yes! Form the meatballs and keep them refrigerated for up to 24 hours. You can also freeze them raw for up to 3 months.

What can I use if I don’t have a food processor? Finely chop the tortillas and other ingredients by hand, or use a blender for the tomato mixture.

Can I use chicken broth instead of beef broth? Absolutely. Chicken broth will give the soup a lighter flavor while still being delicious.

Conclusion

This Turkey Mexican Meatball Soup is the perfect cozy meal for chilly nights or any time you’re craving something hearty and flavorful. It’s simple to make, loaded with nutritious ingredients, and versatile enough to adapt to your tastes.

If you try this recipe, be sure to share it with friends and family! Don’t forget to subscribe to the blog for more delicious recipes, cooking tips, and kitchen inspiration. ¡Buen provecho!