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Mexican Meatball Soup Recipe

Mexican Meatball Soup Recipe


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4.6 from 23 reviews

  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

A comforting and hearty Mexican Meatball Soup, also known as Albondigas, made with flavorful meatballs, vegetables, and a savory broth. This soup is a delicious and satisfying meal perfect for cooler days.


Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef or ground turkey
  • 1/4 cup uncooked white rice
  • 1 egg
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Soup:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 zucchini, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups beef or chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn
  • 1/4 cup chopped fresh cilantro
  • juice of 1 lime

Instructions

  1. For the Meatballs: In a large bowl, combine ground beef, rice, egg, cilantro, garlic powder, cumin, salt, and pepper. Form into small meatballs and set aside.
  2. For the Soup: Sauté onion, garlic, carrots, and celery in olive oil. Add zucchini, tomatoes, broth, spices. Simmer, add meatballs, cook until done. Stir in corn, lime juice, and cilantro. Serve hot.

Notes

  • This soup is also known as Albondigas.
  • Add chopped spinach or kale for extra greens.
  • Serve with warm tortillas or crusty bread.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl
  • Calories: 360
  • Sugar: 6 g
  • Sodium: 640 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 4 g
  • Protein: 26 g
  • Cholesterol: 90 mg