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Albondigas Soup (Mexican meatball soup)

Albondigas Soup is a classic Mexican meatball soup that's hearty and full of wonderful flavor and warmth. Seasoned meatballs are dropped into a bubbling tomato-based soup with sautéed onion, carrot, celery, potatoes and zucchini for any easy, comforting meal that's a must try.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 237 kcal
Course: Main Course , Soup
Cuisine: Mexican

Ingredients

For the meatballs
  • 1 lb lean ground beef
  • 1/2 cup plain bread crumbs
  • 1 large egg
  • 2 garlic cloves minced
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh parsley
  • 1 tsp ground cumin
  • 2 tsp smoked paprika
  • 1/2 tsp fine kosher salt
  • 1/4 tsp fine ground black pepper
For the soup
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 large carrot sliced
  • 2-3 celery stalks diced
  • 2 garlic cloves minced
  • 2 medium potatoes cut into 1/2-inch cubes
  • 2 small zucchini cut into half moons
  • 1 (15 oz) can tomato sauce
  • 2 cups mild salsa sauce
  • 4 cups beef stock

Instructions

    Cup of Yum
  1. To a large bowl add all the ingredients for the meatballs. Mix very well to combine, then form into 1 tablespoon per meatball. You should get around 26-28 meatballs.
  2. To make the soup, heat the oil in a large soup pot over medium-high heat. Sauté the onion, carrot, celery and garlic for 5 minutes.
  3. Stir in the potato, zucchini, tomato sauce, salsa and stock. Bring the soup to a boil, then reduce the heat to a simmer.
  4. Carefully add the meatballs with a slotted spoon. Simmer the soup for 20-30 minutes, or until the potatoes are tender and meatballs are cooked.

Notes

  • Albondigas Soup is great as leftovers, it tastes even better the next day! You can even double the recipe, and freeze half to eat several months later. 
  • Storing in the refrigerator: Once the soup has cooled, transfer it to an airtight container. It will last in your fridge for about 3-5 days.
  • To freeze: Once completely cool, place it in a freezer ziplock bag or airtight container, and label it with the date. Leave a small amount of room for it to expand as it freezes. It will be kept in the freezer for up to 3 months. 
  • To reheat: If frozen, thaw overnight in the fridge. Reheat over low heat on the stovetop or in 30-second intervals in the microwave.

Nutrition Information

Serving 1serving Calories 237kcal (12%) Carbohydrates 24g (8%) Protein 19g (38%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 58mg (19%) Sodium 874mg (36%) Potassium 1034mg (30%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2220IU (44%) Vitamin C 23mg (26%) Calcium 69mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 237

% Daily Value*

Serving 1serving
Calories 237kcal 12%
Carbohydrates 24g 8%
Protein 19g 38%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.2g 10%
Cholesterol 58mg 19%
Sodium 874mg 36%
Potassium 1034mg 22%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 2220IU 44%
Vitamin C 23mg 26%
Calcium 69mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.