greek meatballs

Mexican Meatball Soup (Super Easy and One of My Favorites)

By Jess

4 from 1 ratings

If there’s one food that I just can’t get enough of, it’s paleo meatballs. There are so many delicious ways to enjoy them that are totally paleo friendly as well. One of my very favorite ways to enjoy my meatballs is by making a hearty meatball soup. That’s exactly what this recipe makes--an unbelievably tasty meatball soup that features homemade meatballs cooked in a yummy soup base that’s full of herbs, spices, and healthy veggies. Together, they give off a Mexican vibe to the dish. The best part of all? It’s so easy to make, which means it’s definitely become one of my regular go to meals as of late. You could make this without much preparation time either, perfect for dinner with the family after a long day at work. 

mexican meatball soup recipe

If you love meatballs and you love Mexican food, then you need to check out this recipe. This Mexican meatball soup is incredibly easy to prepare, and it makes a deliciously spicy meal that your whole family will enjoy. Featuring homemade meatballs with a hint of garlic and oregano, and a hearty soup made with celery, zucchini, carrots, and other great vegetables, herbs, and spices, this is definitely one of the most satisfying meatball soups that you’ll ever try. It's filling, too!

It’s All in the Base

The first thing that you’ll want to do when making this recipe is prepare your soup base. Start out by heating some olive oil over a medium heat in a pot, and then begin to add your vegetables. Start with the onion, carrots, celery, and jalapeno peppers. With the addition jalapeno peppers, you’re immediately getting this spicy soup off to a great start. As with most types of peppers, jalapenos contain capsaicin, and they’re also an excellent source of disease fighting antioxidants. (1)

After cooking your veggies for about five minutes, the next step is to add your minced garlic cloves. You’re only going to be waiting about 30 seconds before moving on to the next step, but in those 30 seconds, you better believe that the garlic is going to be infusing your soup with a TON of flavor. Along with the onion, garlic contains allicin, which has been shown to have certain beneficial cancer fighting properties. (2)

greek meatballs

ground beef

Next up, add in the zucchini, ground cumin, and dried oregano. The cumin and oregano both help to add even more heat to your soup, and zucchini is an incredibly healthy and versatile paleo vegetable. As with many green veggies, zucchini is loaded with vitamin C and antioxidant and anti-inflammatory properties. (3) Let your soup cook for another couple of minutes, and then add in your beef stock, water, and diced tomatoes. You can let the soup begin to boil as you turn your attention to making the meatballs next.

meatball ingredients

The meatballs are incredibly simple to prepare.  Just mix your ground beef, almond flour, and other ingredients together in a bowl, season with salt and pepper, and form the mixture into meatballs before adding them into the soup. At this point, you’re going to want to reduce the heat and let the soup simmer for about 20 minutes. Finally, add in the kale (you can use spinach or chard if you’d like) and then let it simmer for an extra 15 minutes before serving.

It’s incredible that with how simple this Mexican meatball soup is to prepare, it ends up making a relatively low calorie meal that’s just about as close to a gourmet soup as it gets while still being very filling. If you like spicy soups, you’re going to absolutely love this dish. For those of you who are a bit more hesitant when it comes to enjoying hot foods, I’d recommend serving this alongside some lime wedges to help offset the spiciness a little bit. 

yummy meatball soup

PS. If you loved this recipe and you’re looking for some more inspiration when it comes to paleo friendly spicy soups, then I’ve got a few recipes I can recommend for you. The first is for a spicy beef tortilla soup with avocado. And if you love to use a crockpot, then you’ll definitely want to try this slow cooker taco soup


    • For the meatballs
    • 1 pound ground lean beef
    • ½ tsp dried oregano
    • ½ teaspoons ground cumin
    • 2 garlic cloves, minced
    • 3 tbsp almond flour
    • salt, black pepper to taste
  • For the soup
    • 1 tbsp olive oil
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 1 celery rib, diced
    • 2 carrots, diced
    • 1 jalapeño peppers, seeded and chopped
    • ½ tsp ground cumin
    • 1 tsp dried oregano
    • 1 zucchini, cut into 1/2-inch dices
    • 2 cups water
    • 3 cups homemade beef stock
    • 1 cup canned diced tomato
    • 1 cup chopped kale or spinach or chard
    • salt, black pepper to taste
    • lime wedges, to serve


  1. To make the soup, in a pot heat the olive oil over medium heat.
  2. Add the onion, carrots, jalapeno and celery and cook for 5 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the zucchini, cumin and oregano and cook for 1-2 minutes.
  5. Add the homemade beef stock, water and diced tomatoes and bring to a boil.
  6. Meanwhile, make the meatballs.
  7. Place all the ingredients in a bowl.
  8. Season with salt and black pepper to taste and mix to combine.
  9. Form the mixture into small meatballs.
  10. Add the meatballs to the soup and reduce the heat.
  11. Cover with a lid and simmer for 20 minutes.
  12. Add the chopped kale and simmer for an additional 15 minutes.
  13. Season with salt and black pepper to taste and serve with lime wedges.


Serving Size





Total Time

55 minutes

Prep Time

15 minutes

Cook Time

40 minutes

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