Chipotle Meatball Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Calories: ~420 per serving

Ingredients

For the Meatballs

• 1 lb ground beef (or beef/pork mix)

• 1 egg

• ½ cup breadcrumbs

• 2 garlic cloves, minced

• ½ tsp cumin

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

For the Soup

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 1–2 chipotle peppers in adobo, minced

• 1 tsp cumin

• 1 tsp chili powder

• 6 cups chicken or beef broth

• 1 can (14.5 oz) diced tomatoes

• 1 medium potato, diced

• 1 cup frozen corn

• Salt & pepper to taste

• Fresh cilantro, chopped (optional)

• Lime wedges for serving

Instructions

1. Make the meatballs:
   In a bowl, mix the ground beef, egg, breadcrumbs, garlic, cumin, paprika, salt, and pepper. Roll into 1-inch meatballs.

2. Brown the meatballs:
   Heat olive oil in a large pot over medium heat. Add meatballs and brown on all sides (they don’t need to cook through). Remove and set aside.

3. Sauté aromatics:
   In the same pot, add onion, carrots, celery, and garlic. Cook 4–5 minutes until softened.

4. Add spices & chipotle:
   Stir in minced chipotle peppers, cumin, and chili powder. Cook 30 seconds.

5. Build the soup:
   Add broth, diced tomatoes, potatoes, and the browned meatballs back into the pot. Bring to a boil, then reduce heat and simmer 20 minutes.

6. Finish:
   Add corn and simmer 5 more minutes. Season with salt and pepper.

7. Serve:
   Ladle into bowls and top with cilantro and a squeeze of lime.