Description
Albondigas Soup, also known as Mexican Meatball Soup, is a hearty and flavorful dish that combines tender meatballs with vegetables in a savory broth. This traditional Mexican recipe is comforting and satisfying, perfect for a cozy meal any time of the year.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1/4 cup uncooked white rice
- 1 large egg
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves (minced)
- 1/2 cup chopped celery
- 2 medium carrots (peeled and sliced)
- 1 medium zucchini (sliced)
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 bay leaf
- 1 tablespoon lime juice
- Chopped fresh cilantro for garnish
Instructions
- Prepare the Meatballs: In a large bowl, mix ground beef, rice, egg, cilantro, cumin, salt, and pepper. Form into small meatballs.
- Cook the Soup: Sauté onion, garlic, and celery. Add carrots, zucchini, tomatoes, broth, oregano, chili powder, and bay leaf. Bring to a boil, add meatballs, and simmer for 25–30 minutes.
- Finish and Serve: Stir in lime juice, adjust seasoning, and garnish with cilantro. Serve hot.
Notes
- You can substitute ground turkey or chicken for the beef.
- For extra heat, add a diced jalapeño or a pinch of cayenne.
- This soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 5g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
