If you’re looking for a soup that’s as hearty as it is flavorful, look no further than this Spicy Beef and Vegetable Soup with Salsa. Packed with ground beef meatballs, tender carrots and potatoes, and a spicy salsa broth, this dish is perfect for any occasion. Whether you’re feeding a crowd or meal-prepping for the week, this recipe will nourish your body and satisfy your taste buds. The salsa provides an unexpected yet delightful twist, giving the soup a zesty, slightly spicy kick. The cilantro garnish adds a fresh note that balances out the richness of the meat and vegetables.

Full Recipe:

Ingredients:

For the Soup Base:

• 1 quart water: The liquid base for cooking your vegetables and meatballs.
• 4 carrots, sliced: Adds sweetness and color to the soup. Carrots are rich in beta-carotene, which is great for vision and overall health.
• 2 small potatoes, peeled and diced: Potatoes bring heartiness to the soup and help thicken it slightly as they cook.
• 1 medium onion, diced: Onions add a wonderful depth of flavor, making the broth more robust.
• 1 ½ cups salsa (medium or hot): This is the secret ingredient that transforms the soup, providing spice, tanginess, and complexity.
• 2 beef bouillon cubes: These will enhance the meaty flavor of the broth. If you prefer a vegetarian version, opt for vegetable bouillon cubes.

For the Meatballs:

• 1 ½ pounds ground beef: Adds protein and richness to the soup. You can substitute with ground turkey or chicken for a lighter option.
• ⅓ cup seasoned dry bread crumbs: These bind the meatballs together and add flavor.
• ⅓ cup milk: Keeps the meatballs tender and juicy.
• 1 tablespoon chopped fresh cilantro: Both for cooking and garnishing, cilantro adds freshness and brightness to the soup.

Instructions:

Step 1: Prepare the Soup Base

1. Bring the Water to a Boil: Start by heating 1 quart of water in a large stockpot over medium-high heat. Bringing it to a boil will help the vegetables cook evenly and soften.
2. Add Carrots, Potatoes, and Onion: Add your sliced carrots, diced potatoes, and diced onion to the boiling water. Allow them to simmer for 10-12 minutes, until the vegetables begin to soften. The carrots will add a slight sweetness, while the potatoes thicken the soup as they break down.
3. Incorporate Salsa and Bouillon: Stir in 1½ cups of salsa and add 2 beef bouillon cubes to the pot. The salsa will give the broth its signature kick, while the bouillon cubes will dissolve and infuse the soup with deep, savory flavor. Let everything simmer together while you work on the meatballs.

Step 2: Make the Meatballs

1. Mix the Ingredients: In a medium-sized mixing bowl, combine the 1½ pounds of ground beef, ⅓ cup of seasoned dry bread crumbs, and ⅓ cup of milk. The bread crumbs and milk help the meatballs stay soft and juicy.
2. Form the Meatballs: Using your hands or a small scoop, form the mixture into small meatballs, about 1 inch in diameter. Try to keep them uniform in size so that they cook evenly.

Step 3: Add Meatballs to Soup

1. Drop the Meatballs into the Soup: Gently add the meatballs to the simmering soup one at a time. They will cook directly in the broth, absorbing all the flavors of the salsa, bouillon, and vegetables.
2. Simmer: Let the soup simmer for an additional 15-20 minutes, or until the meatballs are fully cooked and the vegetables are tender. Be sure to stir occasionally to prevent sticking.

Step 4: Finishing Touches

1. Add Fresh Cilantro: Once the meatballs are cooked, stir in 1 tablespoon of chopped fresh cilantro for an extra burst of freshness. This herb pairs beautifully with the spicy salsa, balancing the flavors.
2. Serve and Enjoy: Ladle the soup into bowls and garnish each serving with a little more fresh cilantro if desired. For an added touch, serve with crusty bread or tortilla chips for dipping.

Nutritional Information (Per Serving):

• Calories: Approximately 350 kcal
• Protein: 25g
• Fat: 18g
• Carbohydrates: 30g
• Fiber: 5g
• Sodium: 800mg

This soup is a great balance of proteins, carbohydrates, and healthy fats. The beef provides a good dose of protein, while the vegetables contribute fiber and essential vitamins. With only 350 calories per serving, it’s a filling yet healthy meal option.

Cooking Tips:

• Use Homemade Meatballs: If you have the time, making your own meatballs from scratch is worth the effort. Not only can you control the seasoning, but you’ll also know exactly what’s going into them.
• Adjust Spice Level: If you prefer a milder soup, opt for a medium salsa instead of hot. Conversely, if you love heat, consider adding a diced jalapeño or a pinch of cayenne pepper.
• Thicken the Soup: For a thicker broth, mash some of the potatoes against the side of the pot before serving. This will give the soup a creamier texture without the need for flour or cornstarch.
• Add Extra Veggies: Feel free to throw in extra vegetables such as zucchini, corn, or green beans. These will add more nutrients and color to the dish.

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you can add a little more water or broth to thin the soup if it has thickened too much.
• Freezing: This soup is freezer-friendly! Allow it to cool completely before transferring to a freezer-safe container. It will keep in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stove.

Frequently Asked Questions (FAQs):

• Q: Can I make this soup vegetarian? A: Yes! You can easily make this soup vegetarian by omitting the meatballs and using vegetable bouillon instead of beef. For added protein, you can add cooked lentils or beans.
• Q: Can I use a different type of meat? A: Absolutely! Ground turkey, chicken, or even pork would work well in this recipe. You can also mix meats, such as beef and pork, for a more flavorful meatball.
• Q: Can I make the meatballs ahead of time? A: Yes, you can prepare the meatballs in advance and store them in the refrigerator for up to 24 hours before adding them to the soup. You can also freeze uncooked meatballs and drop them directly into the soup from frozen, just adjust the cooking time slightly.
• Q: What can I serve with this soup? A: This soup pairs well with crusty bread, cornbread, or a side salad. If you want a heartier meal, serve it with a side of rice or noodles.