Mexican Mushroom Meatball Soup

August 25, 2017
Serves 6-8

Recipe courtesy of Chez Us

Jump start soup season with a delicious blenditarian Mushroom Meatball Mexican Soup.


  • 1/2 Pound
    ground beef
  • 1/2 Pound
    ground pork
  • 1/2 Pound
    of crimini mushrooms, finely chopped
  • 1/3 Cup
  • 1
  • 2 Tablespoons
    of your favorite powdered taco seasoning
  • 1 Tablespoon
    olive oil
  • 1/2 Cup
    yellow onion, finely chopped
  • 3
    garlic cloves, smashed
  • 1/2
    jalapeño, no seeds and finely chopped
  • 1/2 Pound
    of sliced crimini mushrooms
  • 1
    14.5 ounce can diced tomatoes
  • 8 Cups
    beef stock
  • 1 Cup
    frozen corn, thawed out
  • 1
    14.5 ounce can kidney beans
  • 1/2
    bunch of cilantro
  • 1
    large avocado, diced
  • 1/2 Cup
    cotija cheese, crumbled
  • cilantro, garnish
  • 1
    lime, cut into wedges
  • kosher salt


  1. In a large mixing bowl, add the ground beef, pork and chopped mushrooms, along with the panko, egg and taco seasoning. Mix well. Form into medium-sized meatballs and set aside.

  2. Place a large pot over medium heat and add the olive oil and onion. Stir and cook for 3 minutes.

  3. Add the garlic, jalapeño and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.

  4. Add the tomatoes, stock, corn and kidney beans and stir. Season to taste with salt and pepper.

  5. Bring to a boil, then reduce the heat to low, and gently place the meatballs into the hot broth. Cover with a lid and cook for 15 minutes.

  6. Turn off the heat, then tear the 1/2 bunch of cilantro into the soup. Stir.

  7. Place soup into a serving bowl, top with some cheese, avocado and cilantro. Squeeze a wedge of lime into the soup.


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