Close-up of Tex-Mex Meatball Soup, as seen on The Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Tex-Mex Meatball Soup

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 8 servings
When Ree’s family descends on her for the holidays, she loves to have meals organized in advance. This meatball soup is perfect to have on standby. She just adds cooked pasta to a bowl, spoons over the reheated meatball soup and adds fixings.



  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
  2. Heat the butter and olive oil in a large pot over medium-high heat. Add the onion and cook for a couple of minutes until translucent. Next, add the chili powder, ancho powder, garlic, bell peppers, poblano peppers, black pepper and some salt and cook, stirring, until the onions and peppers have softened, 3 to 4 minutes. Stir in the canned tomatoes and green chiles, canned green chiles and adobo sauce. Add the stock and meatballs and bring to a boil. Reduce to a simmer and cook for 10 minutes to help build the flavor.
  3. Turn off the heat and stir in the lime juice. Adjust the seasoning as needed.
  4. To serve, add some of the pasta to a bowl and ladle over the soup. Spoon over some sour cream, add a sprinkle of Cotija and chopped cilantro and serve with a lime wedge.