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
- 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.
- 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