Spicy Meatball Soup

Chorizo gives bold flavor to the meatballs for this soup.


  • 1 tsp (5 mL) vegetable oil
  • 5   saltine crackers, finely crushed
  • 2 tbsp (30 mL) water
  • 6 oz (175 g) spicy pork chorizo
  • 8 oz (250 g) 90% lean ground beef
  • 1   egg
  • 2   small onions, finely chopped
  • 3   chipotle peppers in adobo sauce, chopped, plus 1 tbsp (15 mL) adobo sauce
  • 5 cans (14.5 oz each) chicken broth (about 9 cups/2 L)
  • 4 large plum tomatoes, seeded and diced
  • 1/2 cup (125 mL) packed fresh cilantro leaves, chopped
  •  Lime wedges (optional)


  1. Heat oil in All-Purpose Pot over medium-high heat 1-3 minutes or until shimmering. Combine crushed crackers and water in a large bowl; mix until a paste forms. Add chorizo, beef and egg; mix well.

  2. Form chorizo mixture into about 24 meatballs. Add meatballs to pot; cook 10-12 min or until browned, turning occasionally. Remove meatballs from pot.

  3. Add onions to pot; cook 2-3 minutes or until translucent. Add chipotle; cook and stir 20-30 seconds or until chipotle is fragrant. Add adobo sauce and broth; bring to a simmer.

  4. Add meatballs to soup; simmer 2-3 minutes or until cooked through. Skim excess fat from soup, if necessary.

  5. Top soup with tomatoes and cilantro. Ladle soup into bowls; serve with lime wedges, if desired. 


  • 6  servings of about 1 cup/250 mL 

Nutrients per serving:

Calories 260, Total Fat 15 g, Saturated Fat 4.5 g, Cholesterol 85 mg, Carbohydrate 15 g, Protein 16 g, Sodium 1850 mg, Fiber 1 g

Cook's Tips:

The meatballs can be prepared a day in advance.  Cover bottom of Large Sheet Pan with parchment paper.  Scoop meatballs and place onto pan; cover with plastic wrap and refrigerate.

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