Mexican Meatball Soup

Comfort food at its best—sopa de albóndigas!


  • 1 lb lean ground turkey breast
  • 1 T olive oil
  • c finely chopped white onion, divided
  • 1 c coarsely chopped tomatoes
  • 2 c chopped fresh vegetables (carrots, celery and Mexican squash or zucchini)
  • 4 c (32 ounces) chicken broth or water
  • 2 c water
  • 2 garlic cloves, minced
  • 1 large whisked egg
  • 1 t dried oregano
  • 4 sprigs fresh mint, finely chopped
  • t salt


  1. In a large stockpot, heat olive oil on medium heat. Sauté half the onion for 2 minutes until translucent.
  2. Add garlic and tomatoes and sauté for 2 minutes. Don’t let the garlic burn.
  3. Add chopped vegetables and sauté for 5 minutes.
  4. Add broth and water; bring to a boil. Reduce heat to low and simmer.
  5. In a large bowl, mix ground meat, remainder of onion, egg, oregano, chopped mint and salt. Form into 10 large meatballs.
  6. Add meatballs gently to broth mixture and keep at a rolling simmer. Do not boil, or the meatballs will fall apart.
  7. Cook 30 minutes or until meatballs are cooked and vegetables are tender. Serve hot.
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