Heirloom Meatballs & Meatball Soup
By Dolores Latorre
A Two-Part Recipe Rooted in Flavor and Heritage
Dolores Latorre’s Meatballs and Meatball Soup recipes are a comforting blend of tradition and taste. These simple, seasoned meatballs are delicious on their own or simmered in a rich, chile-tomato broth that reflects Indigenous and Southwestern culinary influences. Whether served as a hearty main dish or a soul-warming soup, this recipe honors humble ingredients and big flavor.
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Part 1: Dolores Latorre’s Classic Meatballs
Ingredients
1 lb ground meat (beef, bison, or blend)
6 slices dry whole-wheat bread, torn into small pieces (or 1 cup breadcrumbs)
½ teaspoon granulated sugar
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ cup oil (for frying)
Instructions
Prepare the mixture:
If using whole bread, break into small pieces. In a large bowl, mix ground meat and bread until well combined.
Season and shape:
Add sugar, salt, allspice, nutmeg, and pepper to the meat mixture. Form into small, evenly sized balls.
Brown the meatballs:
Heat oil in a skillet over medium heat. Brown meatballs on all sides. Drain on absorbent paper. Serve as-is or continue with the soup recipe below.
Part 2: Meatball Soup with Roasted Chiles
Ingredients
2 dried ancho chiles (or 2–4 roasted jalapeño or serrano chiles, to taste)
2 medium tomatoes, peeled and sliced
1 onion, chopped
1 clove garlic, minced
½ teaspoon oregano or marjoram
½ teaspoon sugar
Salt and pepper, to taste
2 quarts of water
Instructions
Make the chile-tomato broth:
Blend the chiles, tomatoes, onion, garlic, oregano or marjoram, sugar, salt, and pepper into a fine puree. Strain to remove seeds and skins.
Simmer the broth:
Pour the strained mixture into a pot. Add water to make about 2 quarts total. Simmer uncovered for 1 hour, or until the liquid reduces by about one-quarter.
Add the meatballs:
Once the broth is rich and reduced, gently add your prepared meatballs. Simmer for an additional 15 minutes or serve immediately.
Why Choose Bison?
Bison is naturally leaner than beef and packed with protein, iron, and omega-3 fatty acids. This makes the stew a heart-healthy, nutrient-rich meal perfect for those looking to eat wholesome, sustainable food that honors Indigenous heritage.
Support Indigenous Food Sovereignty
At the Texas Tribal Buffalo Project, we are dedicated to restoring kinship between Indigenous peoples and the Buffalo. Through land reclamation and culturally meaningful food access, we work to strengthen Indigenous food systems across Turtle Island.
