This Mexican Meatball Soup is full of bright flavors, loaded with vegetables, and wonderfully comforting. It’s naturally gluten free, dairy free, egg free and nut free, making it a great option for many dietary needs.
I’m excited to be collaborating again with a group of blogging friends to share five Cinco de Mayo recipes. There’s a great variety of dishes and drinks to try; below I share my savory Mexican Meatball Soup along with notes, tips, and a convenient Instant Pot method.
Contributors for these Cinco de Mayo recipes include: Erica and Justin (Paleo Chicken Tinga), Mary (Paleo Jalapeño Margaritas), Michelle (Paleo Whole30 Chicken Enchilada Stuffed Peppers), and Amy (Paleo Instant Pot Chicken Mole). I hope you try them all and enjoy a festive menu.
My Mexican Meatball Soup is packed with vegetables and layers of Mexican-inspired seasoning. The meatballs stay tender and juicy, while the broth remains light and flavorful. While the ingredient list may look long at first glance, most items are common pantry spices and chopped produce. This soup also reheats very well, making it ideal for meal prep and leftovers.
Instant Pot Version
If you prefer an easier prep with the same great flavor, you can make this recipe in an Instant Pot without forming individual meatballs. Brown the seasoned meat in sauté mode, add the vegetables and liquids, and pressure-cook briefly. This shortcut reduces hands-on time while delivering the same tender texture and rich broth. Instructions for the Instant Pot variation are included in the recipe notes below.
Low FODMAP and Allergy-Friendly Options
This recipe is designed without garlic or onion in the soup base, yet still delivers robust flavor. Garlic oil and green onion are used in small amounts for those aromatic notes, while fresh cilantro and warming spices like cumin and oregano add depth. All of the vegetables used here are generally considered low FODMAP in reasonable portions. If you follow a specific elimination diet, adjust the ingredients as needed and consult trusted FODMAP resources for guidance.
Make-ahead tip: Chop all the vegetables ahead of time and store them in airtight containers in the refrigerator so the soup comes together quickly when you’re ready to cook. Keep the zucchini separate until the end to prevent overcooking.
I think you’ll love this hearty, flavorful soup. Below you’ll find the full recipe with ingredients, instructions, Instant Pot notes, and nutrition information.
Mexican Meatball Soup
Ingredients
Meatballs
- 1 pound grass-fed ground beef
- 1 pound ground turkey
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 tablespoon garlic oil
- 1 tablespoon coconut aminos
- 1/4 cup chopped cilantro (optional)
- 2 tablespoons chopped chives
Soup
- 2 tablespoons garlic oil
- 1/4 cup chopped green onion
- 3 cups diced carrots (3–4 large)
- 1 1/2 pounds diced potatoes (about 7 Yukon Golds)
- 1 teaspoon salt
- 6 cups broth or water
- 1 14.5 oz can fire roasted tomatoes
- 28 jar tomato puree
- 4 oz jar diced green chilis
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups diced zucchini (2 large)
- Chopped cilantro for garnish (optional)
Instructions
Meatball instructions
- Preheat the oven to 375°F and line a sheet tray with parchment paper.
- In a large bowl combine the beef, turkey, salt, pepper, oregano, cumin, garlic oil, coconut aminos, cilantro (if using) and chives. Mix until evenly combined. Scoop into 1 tablespoon portions (about 48 meatballs), roll to smooth, and place on the prepared tray. Bake for 15 minutes. Remove and set aside until ready to add to the soup.
Soup instructions
- While the meatballs bake, heat 2 tablespoons garlic oil in a large stockpot over medium heat. Add the green onion, carrots, potatoes and 1 teaspoon salt. Sauté for about 5 minutes, stirring regularly.
- Add the broth (or water), fire roasted tomatoes, tomato puree, diced green chilis, 1 teaspoon cumin and 1 teaspoon oregano. Cover, reduce heat to medium-low, and simmer until the carrots and potatoes are tender, about 30 minutes.
- Stir in the baked meatballs and the diced zucchini. Cook uncovered for 5 minutes to warm the meatballs and soften the zucchini. Taste and adjust seasoning with additional salt if needed. Finish with chopped cilantro, if desired, and serve hot.
Notes
Instant Pot method: Add 2 tablespoons garlic oil to the Instant Pot and use the sauté function. Add the beef, turkey, salt, pepper, oregano, cumin, coconut aminos, cilantro and chives; cook about 5 minutes until mostly browned. Add the green onion, carrots, potatoes, 3 cups water (use less than stovetop), tomatoes (both can and puree), diced green chilis, cumin and oregano. Cancel sauté, secure the lid and seal the valve. Pressure cook on high for 10 minutes, then quick release. Stir in the zucchini and simmer on sauté for about 5 more minutes until zucchini is tender.
Make-ahead and storage: Soup keeps well in the fridge for 3–4 days and freezes for up to 3 months. For best texture, store meatballs separately when possible and add them when reheating. Reheat gently on the stovetop to preserve vegetable texture.
Variations: Swap ground turkey for ground chicken or use all beef if preferred. Add a squeeze of lime or a sprinkle of queso fresco at the table if dairy is not an issue. For extra heat, add chopped jalapeño early in the sauté step.
Serving suggestions: Serve with warm tortillas, avocado slices, or a simple green salad for a satisfying meal.
Nutrition Information
Calories: 417 kcal
Carbohydrates: 31 g
Protein: 37 g
Fat: 17 g
Sodium: 1441 mg
Fiber: 6 g
Did you make this recipe? Tag @RealFoodWithJessica on social media or leave a comment and rating below to share your experience.
