Description
Albondigas Soup, also known as Mexican Meatball Soup, is a hearty and comforting dish that features tender meatballs in a flavorful broth with vegetables. This traditional Mexican soup is a perfect blend of savory flavors and is sure to warm you up on a chilly day.
Ingredients
Scale
For the meatballs:
- 1 pound ground beef
- ¼ cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the soup:
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium zucchini, chopped
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth
- 1 cup water
- 1 tablespoon tomato paste
- 1 bay leaf
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper
For serving:
- Fresh chopped cilantro
- Lime wedges
Instructions
- Prepare the meatballs: In a mixing bowl, combine the ground beef, uncooked rice, egg, cilantro, oregano, cumin, garlic powder, salt, and pepper. Form into small meatballs.
- Cook the soup: Sauté onion and garlic in olive oil. Add carrots, celery, diced tomatoes, broth, water, tomato paste, bay leaf, salt, and pepper. Bring to a boil. Add meatballs and simmer for 25 minutes. Add zucchini and continue simmering for 10-15 minutes. Discard bay leaf.
- Serve: Garnish with cilantro and lime wedges before serving.
Notes
- You can substitute ground turkey or chicken for the beef.
- For added spice, add a chopped jalapeño with the onions.
- Serve with warm tortillas or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
