Best Spicy Meatball Soup Recipes

SPICY MEATBALL SOUP

Steps:

• In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until set.
• In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.

SPICY ANGEL HAIR PASTA AND MEATBALL SOUP

Steps:

• In 5-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until tender. Stir in tomatoes, broth, Sriracha sauce and garlic salt. Heat to boiling, stirring occasionally.
• Stir in pasta and meatballs. Heat to boiling; reduce heat. Cover and simmer about 6 minutes, stirring occasionally, until pasta is tender and meatballs are thoroughly heated.

ALBóNDIGAS AL CHIPOTLE (SPICY MEATBALL SOUP)

Steps:

• For the broth: On medium heat, in a pot, saute the onion, garlic and cumin seeds in the olive oil until the onions are translucent. Add tomatoes and continue to simmer slow and low. It's ready when the tomatoes are cooked down and it looks saucy. You may need to add a little broth. At this point, either transfer tomato sauce to a blender jar with the chipotles, or if you have a hand-held blender, throw the chipotles in the pot and blend there with a little broth. When your tomato sauce is smooth, transfer back to the pot, add all of the broth, carrots, potatoes and fresh herbs, S&P, cover, and bring to a steady simmer for about 20 minutes or so. (I like to add zucchini, and kale if I have it. Add it a little later though.)
• Meatballs: In a large bowl, combine ground beef and pork, rice, oregano, egg, S&P with your hands. It's fun. Form into balls, size is up to you. I wouldn't recommend larger than baseball sized or they might fall apart. Gently add the meatballs to the soup one at a time. When they are good and buoyant and firm, they're done. Serve in deep bowls. Have fresh, chopped white onion, cilantro, lime wedges and chopped avocado for a garnish, and of course, plenty of warm corn tortillas! ¡Buen provecho!

SPICY MEATBALL SOUP

Steps:

• Combine meat, egg, bread crumbs, salt, pepper, and cheese. Thoroughly mix with hands. Form into small bite size meatballs. Bake at 350 degrees for 20 minutes until browned. Drain fat.
• Meanwhile heat oil in pan. Saute carrots, celery, onion, and garlic until limp. Stir in red wine. Heat for one minute. Add beans, stocks, and tomatoes. Heat to boil.
• Add meatballs and noodles. Cook for six minutes.

SPICY PORK MEATBALL SOUP

Steps:

• 1. Place all of the soup ingredients in a large soup pot.
• 2. Bring to a boil, cover, reduce to simmer, and cook until the peas and beans are done. Approximately an hour.
• 3. Gently mix the ingredients for the meatballs. Don't over mix.
• 4. Form into small, bite sized balls and drop into the soup. Add some more beef broth or water if too much has cooked away.
• 5. Once it is back to a simmer, cover and cook for 5 to 10 minutes. These little meatballs will cook quickly. Pull one out and cut it open to insure they are done.

SPICY MEATBALL SOUP

Steps:

• 1. Separate egg yolks from the whites and chop each separately.
• 2. In a bowl combine crumbled egg yolks, rice, bread crumbs, 1/4 C chopped green onions, 1/4 C chopped olives, and all spices except chili.
• 3. Add both meats and mix well.
• 4. Use 1 1/2 teaspoons of mixture for each meatball; wrapping meat around two or three raisins. Set aside on a plate.
• 5. In a large saucepan, combine broth, tomato soup, and chili; mix well then add meatballs. Bring to boiling; reduce heat and simmer 30 minutes.
• 6. Stir in chopped egg whites. Top each serving with cheese, olives and chopped green onions.
• 7. Cook's Notes: I used sausage,(as that is what I happened to have) which meant a lot of unwanted fat, so I chilled soup overnight to allow fat to rise, then discarded the fat, which made this soup almost fat free. Sour cream also makes a good topping, and helps to cut the heat. There are just the two of us, so there was some left over and it was even better the next day.

SPICY SOUTHWESTERN MEATBALL SOUP

Steps:

• Combine ground beef, breadcrumbs, fajita seasoning, cumin, salt, cilantro, and egg until well-combined. Shape mixture into 1-inch meatballs and arrange on a lightly greased baking sheet.
• Bake at 400°F for 12 to 15 minutes or until browned, turning occasionally.
• Sauté onion and carrot in hot oil in a Dutch oven for 4 to 5 minutes or until tender.
• Add zucchini, garlic, cumin, coriander, tomato paste, chipotle pepper, and adobo sauce; cook for 2 to 3 minutes, stirring constantly (Do not let garlic brown).
• Stir in meatballs, chicken broth, diced tomatoes, black beans, corn, and salt.
• Bring to a boil; reduce heat, and simmer, covered, 35 minutes.
• Stir in cilantro.
• Garnish as desired with lime wedges, sour cream, diced avocado, or cilantro sprigs and enjoy!