Directions 9 steps | 65 Minutes
Make the meatballs. In a large mixing bowl, add the ground beef, diced onion, salt, pepper, garlic powder and paprika. Mix until well combined.
Use a ¼ cup measuring cup to portion the meatballs.
Roll the portioned meatballs into spheres.
In a large stockpot, heat the oil. Once hot, sear the meatballs on all sides. Turn off the heat and set the stockpot aside.
Make the chile puree. In a one-quart pot, add the guajillo chiles and water. Bring the mixture to a boil.
Transfer the mixture to a blender and blend until smooth.
Place a fine-mesh strainer on top of the stockpot with the meatballs and strain the puree directly into the stockpot.
Add the diced chayote squash, carrots, tomato, onion, garlic, chicken stock and cannellini beans to the stockpot. Bring the soup to a boil and once it reaches a boil, lower the heat to a simmer. Let the soup simmer for 30 minutes.
Ladle the Mexican meatball soup into eight-ounce bowls and serve. Enjoy!