Albondigas Soup Recipe (Mexican Meatball Soup)
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
8
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Calories
524 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Albondigas Soup Recipe (Mexican Meatball Soup)
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Albondigas soup (Caldo de Albondigas) is a traditional dish of Mexican meatballs simmered in spiced tomato broth with veggies, so much better homemade, and always a crowd pleaser.
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Ingredients
FOR THE MEXICAN MEATBALLS (ALBONDIGAS)
- 2 slices white bread chopped (bolillo bread is great for this)
- 1/2 cup milk
- 2.5 pounds ground beef or use a mix of ground beef and ground pork
- 2 large eggs
- 1 small onion chopped
- 2 tablespoons chopped cilantro spearmint leaves are an interesting substitution
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional, for spicy
- 1 tablespoon olive oil
FOR THE SOUP BASE
- 2 pounds tomatoes chopped
- 1 medium white onion chopped
- 4 cloves garlic chopped
- 3 canned chipotle chilies
- 1 cup chicken stock or more to preference
FOR THE VEGETABLES
- 2 medium potatoes chopped
- 2 medium carrots peeled and chopped
- 1 zucchini chopped
- 2 cups green beans chopped
- For Serving: White rice, fresh chopped cilantro, red pepper flakes
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Instructions
FOR THE MEXICAN MEATBALLS (ALBONDIGAS)
- Soak the bread and milk in a large bowl for 5 minutes until soft. Squeeze the bread in your hands to form a paste.
- Add the ground beef, eggs, onion, cilantro, cumin, salt, pepper and cayenne pepper. Hand mix until combined, but do not overmix.
- Hand form the meat mixture into meatballs about 1.5 inches across and set them aside.
FOR THE SOUP BASE
- Add the tomatoes, onion and garlic to a small pot. Cover with water then bring to a boil. Reduce heat and simmer for 15 minutes until soft. Drain and add the vegetables to a food processor.
- Add the chipotle chilies and process until smooth.
FOR THE ALBONDIGAS SOUP
- Heat the olive oil in a large pot or Dutch oven to medium high heat. Add the meatballs in batches and cook on each side, about 10 minutes. Set the meatballs aside.
- Add the tomato-chipotle soup base to the pot with the chicken broth, potatoes, carrots, zucchini and green beans. Add more chicken stock for a thinner soup base. Reduce heat and simmer for 20 minutes, or until the potatoes and carrots have softened.
- Add the meatballs and simmer another 10 minutes, or until they are cooked through.
- Serve into bowls and garnish with fresh chopped cilantro and chili flakes.
Notes
- Albondigas Appetizer (Albondigas en Caldillo). If you'd prefer to serve this as an appetizer instead of a soup, skip the chicken broth in the soup base and skip all of the vegetables. Make the meatballs and the sauce as written, then simmer the Mexican meatballs in the sauce-gravy until they are cooked through, about 10 minutes. The sauce is more like a gravy or a thin spaghetti sauce.
- Albondigas and Albondigas Soup are often served with white rice.
Nutrition Information
Show Details
Calories
524kcal
(26%)
Carbohydrates
26g
(9%)
Protein
31g
(62%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
2g
Cholesterol
144mg
(48%)
Sodium
584mg
(24%)
Potassium
1196mg
(34%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
4165IU
(83%)
Vitamin C
31mg
(34%)
Calcium
115mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 26g | 9% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 144mg | 48% |
| Sodium | 584mg | 24% |
| Potassium | 1196mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4165IU | 83% |
| Vitamin C | 31mg | 34% |
| Calcium | 115mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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