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DJ BBQ El Mariachi Mexican Meatball Soup

  • Difficulty Easy
  • Time 45 minutes
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.
  11.  Serve with your favorite garnishes or those suggested in the ingredients list.

Used in this Recipe

Out Of Stock
DJ BBQ El Mariachi Mexican Seasoning home cooking
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