Description
Albondigas Soup is a traditional Mexican meatball soup packed with flavor. This hearty and comforting dish features tender meatballs, rice, and vegetables simmered in a savory broth. Perfect for a cozy meal any day of the week.
Ingredients
Scale
Meatballs:
- 1 pound ground beef
- 1/4 cup uncooked white rice
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium zucchini, chopped
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups beef or chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Chopped cilantro and lime wedges for serving (optional)
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, rice, egg, minced garlic, chopped onion, cilantro, cumin, oregano, salt, and pepper. Form into 1-inch meatballs and set aside.
- Cook the Soup: Heat olive oil in a large pot over medium heat. Sauté diced onion until soft, then add garlic. Add carrots and celery, cooking for 3-4 minutes. Stir in zucchini, tomatoes, broth, cumin, oregano, salt, and pepper. Bring to a boil. Drop in meatballs and simmer, covered, for 25-30 minutes.
- Adjust and Serve: Taste the soup and adjust seasoning as needed. Serve hot with cilantro and lime wedges.
Notes
- For a spicier version, add jalapeño or chili flakes to the broth.
- You can use ground turkey or chicken for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg
