Description
A hearty and flavorful Mexican meatball soup, known as Albondigas Soup, featuring tender meatballs simmered in a rich tomato-based broth with vegetables and spices.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup cooked rice
- 1 egg
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 can (14 oz) diced tomatoes
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 tsp dried oregano
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- In a bowl, mix ground beef, rice, egg, cilantro, cumin, salt, and pepper. Shape into small meatballs.
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
- Pour in beef broth and water. Add diced tomatoes, carrots, celery, zucchini, oregano, and chili powder. Bring to a boil.
- Gently drop meatballs into the boiling soup. Reduce heat and simmer for 20-25 minutes until meatballs are cooked through.
- Season with salt and pepper to taste. Serve hot.
Notes
- For extra spice, add a chopped jalapeño to the soup.
- Substitute ground turkey for a lighter version.
- Serve with lime wedges and tortillas.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg
