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Comforting Albondigas Soup: A Hearty Family Favorite

Discover the warmth of albondigas soup, a traditional Mexican meatball delight perfect for chilly evenings.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Opt for 90% lean for balanced taste.
  • 1 cup Cooked White Rice Can use brown rice for added fiber.
  • 2 cloves Fresh Garlic Minced.
  • 1 large Egg Acts as a binding agent.
  • ¼ cup Fresh Cilantro Diced.
  • 1 teaspoon Ground Cumin Substitute with coriander if desired.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • ½ teaspoon Black Pepper White pepper is an alternative.
For the Soup Base
  • 2 tablespoon Olive Oil Can use vegetable oil instead.
  • 1 medium Diced Onion Sweet and aromatic.
  • 2 cloves Minced Garlic For broth.
  • 2 medium Fresh Carrots Diced.
  • 2 medium Russet Potatoes Diced.
  • 6 cups Beef Broth Low-sodium recommended.
  • 1 can Diced Tomatoes Canned.
  • 1 cup Tomato Sauce Substitutes acceptable.
  • 1 teaspoon Dried Oregano Italian seasoning as alternative.
  • 1 medium Fresh Zucchini Sliced.

Equipment

  • large mixing bowl
  • large pot
  • Baking Sheet

Method
 

Preparing the Soup
  1. In a large mixing bowl, combine the ground beef, cooked white rice, minced garlic, egg, cilantro, ground cumin, kosher salt, and black pepper. Mix gently and let rest for 10 minutes.
  2. Roll the mixture into meatballs about 1 inch in diameter and place them on a plate.
  3. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Then add minced garlic and sauté for an additional minute.
  4. Stir in fresh carrots and russet potatoes, sauté for 3-5 minutes until slightly softened.
  5. Pour in beef broth, diced tomatoes, and tomato sauce, then add dried oregano. Bring to a gentle simmer, stirring occasionally.
  6. Lower meatballs into the simmering soup and let cook for about 20 minutes or until they float and reach an internal temperature of 160°F.
  7. In the last few minutes, stir in fresh zucchini and cook until tender, about 2-3 minutes.
  8. Remove from heat and let the soup rest for a few minutes before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 18gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 250IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Serve hot, garnished with additional cilantro if desired.

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