4.7 from 627 votes
Albondigas Soup
Albondigas Soup is a classic Mexican soup filled with juicy meatballs, vegetables, and flavorful broth. This hearty soup is perfect for a cozy night in or to serve to a crowd.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 332 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
For Meatballs
- 1 pound ground beef extra lean
- 2 cloves garlic minced
- ½ onion chopped
- ½ cup rice long grain, uncooked (I used Basmati)
- 1 egg beaten
- ¼ cup mint fresh, chopped
- ¼ cup parsley fresh, chopped
- ¼ cup oregano fresh, chopped or about 1 tbsp dry oregano
- 1 teaspoon cumin ground
- ½ teaspoon chili powder
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
For Albondigas soup
- 2 tablespoons olive oil
- ½ large onion chopped
- 3 cloves garlic minced
- 1 large carrot chopped to your liking
- 2 medium potatoes peeled and chopped into 1 inch cubes
- 14.5 ounce diced tomatoes 1 can
- 3 cups beef broth low sodium
- 3 cups water
- salt and pepper to taste
- 1 tablespoon lemon juice freshly squeezed
- ⅛ teaspoon cayenne pepper
- 2 tablespoons cilantro fresh, chopped
- 2 tablespoons parsley fresh, chopped
Instructions
- In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 25 to 30 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
- Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add onions and garlic and cook until onion is translucent, being careful not to burn the garlic. Add chopped carrots and potatoes to pot and cook for about 3 to 5 minutes until you get a nice caramelization going.
- Add the tomatoes, broth, water and seasonings. Bring to a boil and turn down heat and let simmer for about 5 minutes.
- Add meatballs to pot one at a time, slowly. Using a wooden spoon slowly stir. Cover and let cook over low to medium heat for another 15 minutes or until meatballs are cooked through. Add lemon juice and herbs and taste and adjust for seasoning.
Cup of Yum
Notes
- To prevent the meatballs from falling apart, avoid over-mixing the ground meat mixture and shape them gently.
- Adding a pinch of cumin to the broth will enhance the overall flavor of the soup.
- For a healthier version, consider using ground turkey instead of beef or pork.
- You can make the soup ahead of time and store it in the fridge for up to 3 days, allowing the flavors to meld and intensify.
- Top the soup with fresh cilantro, lime wedges, and sliced avocado for a burst of freshness and color.
Nutrition Information
Serving
1serving
Calories
332kcal
(17%)
Carbohydrates
31g
(10%)
Protein
22g
(44%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
76mg
(25%)
Sodium
598mg
(25%)
Potassium
1031mg
(29%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
2644IU
(53%)
Vitamin C
27mg
(30%)
Calcium
109mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 332
% Daily Value*
| Serving | 1serving | |
| Calories | 332kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 76mg | 25% |
| Sodium | 598mg | 25% |
| Potassium | 1031mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2644IU | 53% |
| Vitamin C | 27mg | 30% |
| Calcium | 109mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.