Albndigas
Indulge in the warm, comforting flavors of **Albondigas**, a traditional Mexican meatball soup that’s perfect for any season. This hearty dish features tender, hand-rolled meatballs made from a flavorful blend of ground beef, ground pork, rice, garlic, and fresh cilantro, simmered to perfection in a savory broth. The soup is further enhanced with vibrant vegetables like carrots, zucchini, and potatoes, along with aromatic seasonings like cumin, oregano, and bay leaf. Topped with fresh cilantro and a squeeze of lime, this one-pot wonder is a wholesome and satisfying meal that’s both nutritious and delicious. With just 20 minutes of prep time, Albondigas is ideal for weeknight dinners or as a cozy weekend treat. Serve it with warm tortillas or crusty bread for an irresistible dining experience!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.25 cup uncooked white rice
- 1 egg
- 0.25 cup fresh cilantro, chopped
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 Roma tomatoes, chopped
- 1 white onion, diced
- 8 cups chicken broth
- 2 carrots, peeled and sliced
- 1 zucchini, sliced
- 2 potatoes, peeled and diced
- 1 teaspoon fresh oregano
- 1 bay leaf
- 4 lime wedges (for serving)
- 0.25 cup chopped fresh cilantro (for garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, rice, egg, cilantro, garlic, cumin, salt, and black pepper. Mix well until all ingredients are evenly combined.
Shape the mixture into small meatballs, about 1 inch in diameter. Place on a plate or tray and set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped tomatoes and diced onion. Sauté for 5-7 minutes until softened.
Pour the chicken broth into the pot and bring to a gentle simmer.
Carefully drop the meatballs into the simmering broth, ensuring they are spaced out so they don't stick together.
Add the carrots, zucchini, potatoes, oregano, and bay leaf to the pot. Stir gently to incorporate.
Cover the pot and simmer the soup for 30 minutes, or until the meatballs are cooked through and the vegetables are tender.
Taste the broth and adjust seasoning with salt and pepper as needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
