Albondigas Soup
User Reviews
4.5
Albondigas Soup
Description
This Albondigas Soup recipe starts with mixing ground beef, Mexican chorizo, egg, garlic, rice, cilantro, and seasonings including salt, pepper, and cumin to form meatballs. About 1 1/2-inch meatballs are shaped and set aside. A soup base is made with chicken broth, onion, celery, carrot, cumin, oregano, cilantro, diced tomatoes, and finally zucchini.
The broth mixture is brought to a gentle boil before adding the meatballs. Simmering continues until the meatballs are cooked through and the flavors meld. The inclusion of rice inside the meatballs adds texture and helps bind them. Vegetables added last maintain some firmness and freshness.
The resulting soup balances rich meat flavors with bright herbaceous notes and tender vegetables. It's warming and filling with a mix of textures from meatballs and vegetables. This soup fits as a nutritious lunch or dinner option.
A low-carb version can omit the rice or substitute cauliflower rice. Customizing herbs like mixing mint and cilantro adds variation.
Ingredients
- meatballs
- 1 lb ground beef lean
- 1/2 lb Mexican chorizo sausage or regular sausage
- 1 egg beaten
- 3 garlic minced, cloves
- 1/2 cup rice optional cauliflower, cooked or raw
- 1/2 cup cilantro chopped (or mix 1/4 cup mint and 1/4 cup of cilantro)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoon cumin
- *SOUP BASE
- 6 cups chicken broth
- 1/2 cup onion chopped
- 3 celery cut in chunks, stalks
- 1 carrot sliced
- 1 teaspoon cumin ground
- 1 teaspoon oregano
- 1/2 cup cilantro
- 1 16 ounce diced tomatoes canned
- 1 zucchini sliced, large
- salt to taste
- black pepper to taste
Instructions
- Combine all ingredients for meatballs, mixing well. Form into 1 1/2 inch meatballs (about 24), and set aside.
- In a stock pan, combine broth, onion, celery, carrots, cumin, oregano, cilantro, and tomatoes with the liquid. Simmer for about 10 minutes.
- Get the soup to a slight boil and drop the meatballs in the soup. Reduce the heat to a simmer for another 10 minutes.
- Add zucchini and cook 10 minutes.
- Season with salt and pepper.
Notes
- For a low-carb option, omit rice or use cauliflower rice inside the meatballs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 394kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 119mg | 40% |
| Sodium | 1628mg | 68% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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