Mexican Meatball Soup (Albondigas)
User Reviews
4.2
48 reviews
Good
Mexican Meatball Soup (Albondigas)
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Mexican Meatball Soup also known as albondigas soup, is loaded with flavorful meatballs, tender vegetables and a robust tomato and chile broth!
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Ingredients
Meatballs
- 4 corn tortillas torn up
- 1/2 cup cilantro chopped
- 1 egg
- 3 cloves garlic grated
- 3/4 teaspoon kosher salt or to taste
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 1/2 teaspoon oregano dried
- black pepper fresh ground, to taste
- 1 pound ground turkey lean, or beef
Soup
- 14.5 ounces fire roasted tomatoes
- 1/2 yellow onion cut into large chunks
- 1 jalapeño seeds and vein removed and chopped
- 3 cloves garlic roughly chopped
- 1 chipotle chile in adobo sauce finely chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 tablespoon olive oil
- 7 cups beef broth low sodium
- 2 cups carrot peeled and cut into 1/2 inch pieces, chopped
- 2 cups zucchini cut into at least 1/2 inch pieces or slightly larger, chopped
- lime chopped cilantro and avocado slices for serving (optional, wedges
Instructions
- In the bowl of a food processor add the torn up corn tortillas and pulse until they’re the size of crumbs. Set aside a 1/2 cup of the crumbs for the soup and pour the remaining into a large bowl.
- Add the remaining meatball ingredients to the bowl and gently mix together with your hands being careful not to over-mix. Use a tablespoon or tablespoon size cookie scoop to scoop out the meat mixture. Roll into balls and transfer to a plate. Refrigerate until ready to use.
- Wipe out the bowl of the food processor and add in the fire roasted tomatoes, onion, jalapeño, garlic, chipotle, spices, salt and pepper. Process until the mixture is smooth.
- Heat the tablespoon of oil in a dutch oven or large heavy bottomed pot over medium-high heat. Pour the tomato mixture into the pot and cook for 10-12 minutes stirring occasionally. The mixture will get darker in color and be starting to stick to the bottom of the pot.
- Stir in the beef broth, carrots, zucchini and remaining corn tortilla crumbs. Gently drop in the meatballs and bring the soup to a boil. Once boiling reduce the heat to medium and simmer for approximately 15 minutes or until the meatballs are cooked through and the vegetables are tender. Serve the soup topped with chopped cilantro, fresh lime juice and sliced avocado if desired.
Nutrition Information
Show Details
Calories
393kcal
(20%)
Carbohydrates
31g
(10%)
Protein
35g
(70%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Cholesterol
125mg
(42%)
Sodium
1655mg
(69%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 125mg | 42% |
| Sodium | 1655mg | 69% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
48 reviews
Good
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