Mexican Meatball Soup Recipe (Albondigas Soup)
User Reviews
4.9
Mexican Meatball Soup Recipe (Albondigas Soup)
Description
The Mexican Meatball Soup recipe combines lean ground beef with white rice, finely minced mint and cilantro, egg, and spices to form numerous small meatballs. These are gently simmered in a broth seasoned with sautéed carrots, onions, garlic, fire-roasted tomatoes, and optional chili flakes, which add a mild heat. Potatoes and corn are added partway through cooking to contribute texture and sweetness.
The soup's cooking method involves simmering the meatballs without stirring initially so they keep their shape, then adding vegetables to finish cooking. This produces tender meatballs infused with the herbs and spices. The broth is savory with fresh herbal notes and a balance of vegetable flavors enhanced by fire-roasted tomatoes.
This soup serves well as a warming main dish, especially during cooler weather. It offers a filling meal with protein, starch, and vegetables all in one pot. The inclusion of fresh herbs like mint and cilantro brings a bright contrast to the meaty broth.
Ingredients
Meatballs
- 1 lb ground beef lean
- ½ cup white rice long-grain or basmati work best, raw
- ¼ cup mint leaves packed, finely minced, each
- ¼ cup cilantro packed, finely minced, each
- 2 teaspoons salt sea salt
- 1 teaspoon black pepper each
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 large egg
The soup
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 medium carrot diced
- 1 medium onion minced
- 4 cloves garlic minced
- 1 fire-roasted tomatoes canned
- 6 cups beef broth
- chili flakes optional
- 2 medium potato peeled and diced, yellow
- 1 cup corn frozen
Instructions
- Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
- Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
- Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
- Add the potatoes to the pot and gently stir. When they are almost cooked (in about 10 minutes), add the corn to the pot and let it heat through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 2 ½ cups | |
| Calories | 449kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 36g | 72% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 2626mg | 109% |
| Potassium | 1271mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 5244IU | 105% |
| Vitamin C | 25mg | 28% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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