Albondigas Soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
302 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Albondigas Soup
Description
Albondigas Soup brings together meatballs made from ground beef, fresh herbs like mint and parsley, and warming spices including chili powder and oregano. These meatballs are browned to form a golden crust, adding texture before simmering in a flavorful chicken broth loaded with sautéed onion, carrot, celery, garlic, and zucchini. The inclusion of tomato sauce deepens the savory profile. This soup offers tender meatballs in a broth that balances herbaceous and subtle spice notes alongside nutritious vegetables.
Cooking the meatballs separately until browned ensures they hold their shape in the soup while contributing a slight caramelized flavor. The broth is built by gently softening the vegetables and herbs, then simmering everything together until the flavors meld. Albondigas Soup can be a complete meal on its own or served with warm bread for a filling lunch or dinner.
Substitutions like using gluten-free flour or almond flour can accommodate dietary preferences. The soup base allows for flexibility in broth choice, such as using chicken or beef stock. Adjusting tomato sauce or paste amounts modifies the richness. Preparing meatballs ahead and refrigerating before browning may ease the cooking process.
Ingredients
For the Meatballs:
- 1 pound ground beef
- ¼ cup all-purpose flour
- 1 egg large
- ¼ cup mint leaf chopped, fresh
- ½ cup parsley chopped, fresh
- 1 tsp chili powder
- 1 tsp oregano dried
- 1 tsp garlic powder optional
- ¼ tsp ground ginger optional
- ⅛ tsp ground cinnamon optional
- 1 tsp salt sea salt
For the Soup:
- 1 Tbsp avocado oil or olive oil
- 1 yellow onion diced, small
- 2 carrot peeled and chopped
- 1 celery chopped, large stalk
- 2 cloves garlic minced
- 1 zucchini chopped, medium
- 6 cups chicken broth low-sodium
- 1/2 cup tomato sauce
- ¼ cup parsley chopped, fresh
- ½ tsp salt to taste, sea salt
- ¼ tsp black pepper to taste
Instructions
Prepare the Meatballs:
- Transfer the ingredients for the meatballs to a large mixing bowl and use your hands to mix everything together until well-combined. This will be mushy and sticky, but you’ll survive it, I promise.
- As an alternative, you can prepare the meatballs in a stand mixer fitted with a paddle attachment.
- Form 12 to 20 meatballs out of the meat mixture, depending on the size meatballs you like.
- Heat a large skillet (I use a 12-inch cast iron skillet) over medium heat with 1 to 2 tablespoons of cooking oil. Allow the skillet to heat up for a few minutes so that it becomes sizzling hot.
- Place meatballs on the hot surface of the skillet and brown for 2 to 4 minutes, or until a golden brown crust forms. Carefully flip and cook another 2 to 4 minutes, or until your meatballs have browned on two sides. Set meatballs aside until you’re ready to add them to the soup.
Make the Soup:
- Heat avocado oil (or cooking oil of choice) in a large thick-bottomed pot such as a Dutch oven. Add the onion to the large pot and sauté, stirring occasionally until the onion begins to soften, about 3 minutes. Stir in the chopped carrots and celery and cook for another 3 to 5 minutes.
- Transfer the browned meatballs to the stock pot, then add in the remaining ingredients for the soup.
- Cover the pot and bring soup to a full boil. Reduce the heat to a gentle boil and continue cooking for 15 to 20 minutes or until the meatballs have cooked through. The exact cooking time may vary depending on the size of the meatballs.
- Meatballs are considered fully cooked once they have reached an internal temperature of 165 degrees Fahrenheit. If you’d like, you can insert a meat thermometer into the center of a meatball to verify the temperature.
- If you’re cooking the soup slowly at a gentle simmer, wait until about 15 to 20 minutes before you’re ready to serve the soup to add the chopped zucchini. This ensures the zucchini doesn’t become overcooked or soggy.
- Serve albondigas soup with white rice, Mexican rice, warm corn tortillas, lime wedges, a dollop of sour cream, or any side dishes you enjoy for a complete meal.
Notes
- Gluten-free all-purpose flour, regular flour, or panko bread crumbs can be used to bind meatballs; almond flour works for a paleo alternative.
- Chicken or beef stock may be substituted for chicken broth based on preference.
- Tomato paste (4 tablespoons) can replace tomato sauce if desired.
- The original recipe varies slightly; contact the author for the initial version shared in 2016.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 302kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 27g | 54% |
| Fat | 17g | 26% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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