Albondigas Soup
Warm your soul with Albondigas Soup, a hearty and flavorful Mexican comfort dish that combines tender, spiced meatballs with a medley of fresh vegetables in a savory broth. This classic soup is made with a blend of ground beef and pork, enriched with uncooked rice, aromatic herbs like cumin and oregano, and finished with vibrant produce including carrots, zucchini, potatoes, and green beans. The secret lies in simmering the handmade meatballs to perfection, infusing the broth with a rich depth of flavor. Ready in just over an hour, this recipe is a cozy one-pot meal ideal for family dinners. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish. Perfect for satisfying cravings, Albondigas Soup is a must-try for fans of comforting, homemade soups!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.25 cup Uncooked white rice
- 1 Egg
- 2 Garlic cloves, minced
- 1 small Yellow onion, finely chopped
- 0.25 cup Fresh cilantro, chopped
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 2 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 8 cups Chicken broth
- 3 medium Tomatoes, chopped
- 2 medium Carrots, peeled and sliced
- 1 medium Zucchini, diced
- 2 medium Potatoes, peeled and diced
- 1 cup Green beans, trimmed and halved
- 0.25 cup Fresh cilantro, for garnish
- 4 Lime wedges, for serving
Instructions
In a large mixing bowl, combine ground beef, ground pork, uncooked rice, egg, minced garlic, chopped onion, cilantro, cumin, oregano, 1 teaspoon salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
Shape the meat mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped tomatoes and cook for 2-3 minutes, stirring occasionally, until softened.
Pour in the chicken broth and bring to a simmer.
Carefully add the prepared meatballs into the soup, one by one, making sure they do not crumble. Let them cook in the simmering broth for about 10 minutes.
Add the sliced carrots, diced zucchini, diced potatoes, and green beans to the soup. Stir gently to combine.
Season the soup with the remaining 1 teaspoon of salt. Cover the pot and let it simmer for 25-30 minutes, or until the vegetables are tender and the rice in the meatballs is fully cooked.
Taste and adjust seasoning, if needed.
Serve the Albondigas Soup hot, garnished with fresh cilantro and a wedge of lime on the side. Enjoy!
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 8972 mg | 390% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 35.5 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 554 mg | 43% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 7038 mg | 150% | |
*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.
