DJ BBQ El Mariachi Mexican Meatball Soup

DJ BBQ El Mariachi Mexican Meatball Soup

This is the perfect soup for a chilly fall day. Our suggestion? When cooking, reserve a couple extra meatballs to use in a spicy spaghetti the next day. 




  • 1lb beef, ground
  • 1lb pork, ground
  • 10 mint leaves, chiffonade
  • 1/2 cup white rice
  • 2 tablespoons DJ BBQ El Mariachi Blend
  • 1/4 onion, small diced
  • 1 tablespoon garlic, minced
  • 2 eggs


  • 1 tomato, diced (can)
  • 1 cup water
  • 4 1/2 cups beef broth
  • 1 whole chipotle pepper dried
  • 1 whole ancho pepper dried
  • 1/4 onion, medium diced
  • 1 tablespoon garlic, minced
  • 1 Yukon potato, large diced
  • 1 red potato, large diced
  • 2 carrot, large diced
  • 1/2 cup zucchini, large dice
  • 1 tablespoon olive oil


  • thinly sliced radish
  • diced avocado
  • cilantro
  • crema (Mexican sour cream)
  • hot sauce
  • cheese, grated



  1. In a large bowl, add the beef, pork, mint, rice, DJ BBQ Mariachi Blend, salt, pepper, onion, garlic, and eggs.
  2. Mix until well combined.
  3. Form meatballs. About the 1” to 1 1/2" in diameter.
  4. Repeat until you no longer have meat.
  5. Place in the fridge until ready to use.


  1. In a medium saucepan, fill with water ¾ of the way up and bring to a boil and turn off heat. Steep Ancho and Chipotle in water for 30 minutes.
  2. In a blender, add the tomatoes, water, onion, and garlic, and peppers. Blend until smooth
  3. Heat the oil in a large stock pot.
  4. Add the tomato sauce. Cook for 2 minutes on medium heat.
  5. Gently and carefully add the meatballs to the pot, one-by-one.
  6. Add the beef broth. Stir gently.
  7. Cook for 5 minutes.
  8. Add the carrots and potatoes.
  9. Stir gently to combine.
  10. Cover and let cook for 30 minutes. *Make sure your vegetables are tender before removing from heat.
  1.  Serve with your favorite garnishes or those suggested in the ingredients list.