Description
Albondigas Soup is a traditional Mexican meatball soup that is hearty, flavorful, and comforting. This recipe features tender meatballs in a savory broth with vegetables, herbs, and a hint of citrus. Perfect for a cozy meal on a chilly day.
Ingredients
Scale
For the meatballs:
- 1 pound ground beef or ground turkey
- 1/4 cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 1 garlic clove (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
For the soup:
- 1 tablespoon olive oil
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 zucchini (chopped)
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Meatball Preparation: In a bowl, combine ground meat, rice, egg, cilantro, garlic, salt, pepper, and cumin. Form into small meatballs and set aside.
- Soup Making: Heat olive oil in a pot, sauté onion, garlic, carrots, and celery. Add zucchini, tomatoes, broth, oregano, cumin, salt, and pepper. Bring to a boil. Add meatballs, simmer for 25–30 minutes. Stir in cilantro and lime juice before serving.
Notes
- For enhanced flavor, you can brown the meatballs before adding them to the soup.
- This soup tastes even better when reheated the next day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
