Albondigas
Dive into the heart of Mexican comfort food with Albondigas, a traditional meatball soup bursting with bold flavors and wholesome ingredients. This hearty dish features tender, hand-rolled meatballs made from a blend of ground beef, pork, and cooked rice, seasoned with aromatic garlic, cilantro, and cumin. Simmered in a rich tomato-infused chicken broth, the soup is loaded with vibrant vegetables like carrots, zucchini, potatoes, and green beans for a complete, nourishing meal. With each spoonful, you’ll experience the perfect balance of savory spices, zesty lime, and a touch of fresh herbs. Quick to prepare yet deeply satisfying, Albondigas is ideal for weeknight dinners or cozy gatherings. Serve it hot and watch it become a fast favorite in your household!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Cooked white rice
- 1 Egg
- 2 Garlic clove
- 1 medium White onion
- 0.5 cup Fresh cilantro
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 4 medium Roma tomatoes
- 8 cups Chicken broth
- 3 medium Carrots
- 2 small Zucchini
- 2 medium Potatoes
- 1 cup Green beans
- 1 teaspoon Dried oregano
- 1 Lime
Instructions
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, egg, minced garlic, 1/4 of the chopped onion, chopped cilantro, ground cumin, 1 teaspoon salt, and black pepper. Mix well until the ingredients are evenly incorporated.
Shape the mixture into small meatballs, each roughly the size of a golf ball, and set them aside.
Heat the vegetable oil in a large stockpot over medium heat. Add the remaining chopped onion and sauté for 2-3 minutes until softened.
Blend the Roma tomatoes in a blender until smooth, then add the tomato puree to the pot. Cook for 4-5 minutes, stirring occasionally, to deepen the flavor.
Pour the chicken broth into the pot and bring it to a gentle boil.
Peel and slice the carrots and potatoes into bite-sized pieces, then add them to the pot. Let them cook for about 5 minutes.
Add the meatballs to the pot, one by one, ensuring they do not break apart. Reduce the heat to a simmer and cook for 20 minutes.
Slice the zucchini into half-moons and trim the green beans, then add them to the pot along with the dried oregano. Simmer for an additional 15 minutes or until all the vegetables are tender.
Taste the broth and adjust the seasoning with additional salt if necessary.
Serve the albondigas soup hot, garnished with fresh cilantro and a squeeze of lime juice for brightness.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1253 mg | 27% | |
*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.
