There are several ways to make a Mexican meatball soup, and this is one of the simplest recipes that I’ve found that my family absolutely loves. These Mexican Meatballs are cooked in a tomato broth flavored with cilantro. A delicious and elegant dish that’s perfect for a nice dinner.
• Some cooks in Mexico use granulated chicken bullion instead of the chicken broth. Follow the package directions to make the 4 cups of broth needed.
• You can add other diced vegetables like carrots, potatoes, zucchini, chayote and potatoes to the broth while it is simmering. If adding carrots, add them at the beginning with the tomato sauce. Other vegetables will take less time cook and can be added when you add the meatballs.
• I prefer to buy ground meat with a little bit of fat, like the one sold at the market with an 85/15% of fat content. It has more flavor, and you can easily remove the fat after it floats to the surface of the broth.