Irresistible Mexican Meatball Soup with Tortellini

This Mexican Meatball Soup is hearty, cozy, and loaded with flavor. Tender homemade meatballs, cheesy tortellini, vegetables, and a savory tomato broth come together for one seriously satisfying bowl of soup.

Meatballs may have you thinking Italian, but Mexican albóndigas are every bit as delicious. Traditional versions often combine beef with rice, herbs, and warm spices. For this recipe, I keep the meatballs simple with cilantro, cumin, and garlic, then add tortellini for a fun twist.

The result? A little Mexican, a little Italian, and a whole lot of deliciousness.

¡Súper sabroso!

Why You’ll LOVE Mexican Meatball Soup

Hearty and satisfying. Meatballs, tortellini, and plenty of vegetables make this soup a meal all by itself.
Packed with flavor. Plenty of savory goodness with just the right amount of kick.
Easy to make. Brown the meatballs, build the soup, and let everything simmer together.
Easy to customize. Change the meat, adjust the heat, or even swap the tortellini for rice.
Great for leftovers. Like so many soups, the flavors only get better after spending a little time together.

What You’ll Need

Ground beef – Makes tender, flavorful meatballs and gives the soup hearty goodness.
Cilantro – Adds fresh Mexican-inspired flavor to the meatballs.
Cumin – Gives the meatballs a warm, earthy flavor.
Garlic – Because a good soup can always use garlic.
Egg – Helps hold the meatballs together while they brown and simmer.
Ro-Tel tomatoes – An easy way to add tomatoes and green chiles at the same time.
Jalapeños – Add as much or as little as you like depending on your heat preference.
Corn – Canned, frozen, or fresh corn all work beautifully.
Spinach – Adds color, freshness, and an extra helping of vegetables.
Tortellini – Fresh or frozen cheese tortellini turns this soup into something extra delicious.
Cooking oil – Just enough to brown the meatballs before adding them to the soup.

Recipe Tips

Keep the meatballs small. I make mine about 1 inch in diameter. Smaller meatballs are easier to eat with a spoon and cook quickly and evenly in the soup.

Skip the skillet if you want. To avoid frying the meatballs in oil, arrange them on an ungreased, rimmed baking sheet and bake at 450°F for about 10 minutes, or until browned. Add them to the soup to finish cooking.

Put leftover corn to work. Have an extra ear of corn from last night’s dinner? Cut the kernels from the cob and toss them into the soup instead of using canned or frozen.

Adjust the heat. Fresh, jarred, or canned jalapeños all work. Use less for a milder soup or add a little more when you want some kick.

Don’t thaw frozen tortellini. Add frozen tortellini straight to the pot. Thawing it first can make the pasta too soft.

Change up the meat. Ground pork, turkey, or lamb can easily take the place of the beef.

Take a shortcut. Frozen meatballs work when you need to get dinner on the table even faster. I like adding about ½ cup of chopped fresh cilantro with the spinach when using prepared meatballs to bring some fresh flavor back to the soup.

How to Serve Mexican Meatball Soup

This Mexican Meatball Soup is hearty enough to be dinner all on its own.
Keep things simple with a small green salad.
Warm tortillas are perfect for dipping into the flavorful broth.
Serve it with crusty bread or Cheesy Ranch Bread Bites.
Put out chips, salsa, and Authentic Tableside Guacamole for an easy starter.
Finish dinner with a slice of rich and creamy Spanish Flan.

FAQs

Absolutely. Frozen meatballs are a great shortcut. Add them according to the recipe directions and toss some extra fresh cilantro into the soup for additional flavor.

Yes! Both fresh and frozen tortellini work well in this Mexican Meatball Soup. Add frozen tortellini directly to the soup without thawing it first.

Regular diced, stewed, or fire-roasted tomatoes all work. Fire-roasted tomatoes are especially good if you want to add a little smoky flavor.

Definitely. Reduce or leave out the jalapeños and choose mild diced tomatoes with green chiles. You can always put sliced jalapeños on the table for anyone who wants more heat.

Yes. Ground turkey, pork, or lamb can all be substituted for the beef.

A few simple tweaks will get you there. Leave out the tortellini and add ½ cup cooked rice, 3 tablespoons chopped fresh mint, and 1 teaspoon dried oregano to the meatball mixture. Then continue with the remaining recipe directions.

Store leftover Mexican Meatball Soup in a tightly covered container in the refrigerator. Keep in mind that the tortellini will continue absorbing some of the broth as it sits, so you may want to add a splash of broth when reheating.

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5 from 1 vote

Mexican Meatball Soup

Recipe byAnnette (•‿•)

This Mexican Meatball Soup combines cheesy tortellini, tender homemade meatballs, vegetables, and a savory tomato broth for a hearty, flavor-packed meal that’s easy enough for any night of the week.

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Prep Time:20

Cook Time:25

Total Time:45

Course: Soups & Stews

Cuisine: Latin American

Servings: people

Calories: 722cal

Ingredients

Meatballs

1 pound ground beef
1 egg beaten
2 cloves garlic minced
1 teaspoon of cumin
1 cup fresh cilantro chopped
Salt and pepper to taste

Soup

32 ounces beef broth
1 tablespoon vegetable oil
1 large onion chopped
16 ounces canned or frozen corn kernels drained
2 cans of Rotel tomatoes
1 tablespoon jalapeños chopped
3 cloves garlic minced
2 cups fresh spinach
2 teaspoons cumin
12 ounces cheese tortellini
¼ cup fresh cilantro chopped
1 fresh lime wedged
Salt and pepper to taste

Instructions

Prepare meatballs by adding all meatball ingredients to a large mixing bowl. Knead well by hand, then shape into 1” balls. Set aside.
In an 8-quart Dutch oven, cook onions in oil on medium heat until tender and translucent.
Add meatballs to the pot and cook until golden brown on all sides.
Pour in the beef broth and bring to a boil. Reduce heat.
Add corn, tomatoes, garlic, jalapenos, cumin, salt, and pepper. Continue to cook on low for about 10 minutes, stirring occasionally.
Add fresh spinach and tortellini to the pot. Cook an additional 10 minutes on low.
Garnish each bowl with fresh chopped cilantro and a lime wedge, as desired.