5 from 1,056 votes
Grandma's Albondigas Soup
Grandma's Albondigas Soup is a comforting meatball soup featuring beef meatballs seasoned with garlic, cilantro, cumin, and cooked rice, gently browned before cooking in a tomato, vegetable, and broth-based soup. The soup includes carrots, celery, potatoes, diced tomatoes, and herbs, simmered until vegetables and meatballs are tender. The combination offers a hearty, aromatic dish with a balance of savory, herbal, and mild spice flavors.
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings:
6
Calories:
273 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
Meatballs
- 1 pound ground beef
- 1 egg beaten
- 2 teaspoon garlic minced
- ½ cup cilantro chopped, fresh
- 1 teaspoon cumin ground
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup rice optional, cooked
- 1-2 tablespoons olive oil
Soup
- 4 cups chicken broth low sodium
- ½ carrot sliced
- 1 celery cut into chunks, stalk
- 1 (16-ounce) can tomato undrained, diced
- ½ teaspoon cumin ground
- 1 teaspoon oregano
- ½ cup cilantro fresh
- 1 potato diced
- black pepper to taste
- salt to taste
Instructions
Meatballs
- In a large bowl, combine 1 pound ground beef, 1 beaten egg, 2 teaspoons minced garlic, ½ cup fresh cilantro chopped, 1 teaspoon cumin, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup cooked rice.
- Form 20-24 tight meatballs by rolling between your palms (we made ours about 1½ inches wide). Brown on all sides in a hot pan over medium heat with 1-2 tablespoons olive oil for a few minutes. Set aside.
Cup of Yum
Soup
- In a large pot, combine 4 cups chicken broth, ½ carrot sliced, 1 chopped celery stalk, 1 (16-ounce) can diced tomatoes, ½ teaspoon cumin, 1 teaspoon oregano, and ½ cup fresh cilantro leaves.
- Bring to a boil, and reduce heat to a mild simmer for 10 minutes.
- Drop meatballs and 1 diced potato in the soup and slightly boil so that the meatballs cook quickly. Return to simmer and cook another 20 minutes.
- Salt and pepper to taste. Enjoy warm topped with some fresh parsley (if desired).
Notes
- Store leftover soup in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months.
- Thaw frozen soup overnight in the refrigerator before reheating on stovetop or microwave until hot.
- Use ground beef with an 80/20 fat ratio for flavorful, moist meatballs.
- Brown meatballs in skillet before adding to soup to help them hold shape during cooking.
- Optionally add fresh mint to meatball mixture instead of cilantro for a traditional variation.
- Cut vegetables into similarly sized pieces to ensure even cooking.
Nutrition Information
Calories
273kcal
(14%)
Carbohydrates
11g
(4%)
Protein
18g
(36%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
80mg
(27%)
Sodium
317mg
(13%)
Potassium
549mg
(12%)
Fiber
1g
(4%)
Vitamin A
1100IU
(22%)
Vitamin C
5.5mg
(6%)
Calcium
46mg
(5%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 273
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 80mg | 27% |
| Sodium | 317mg | 13% |
| Potassium | 549mg | 12% |
| Fiber | 1g | 4% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.