Albondigas Soup with Cilantro Pesto
Warm, hearty, and bursting with vibrant flavor, Albondigas Soup with Cilantro Pesto is a comforting Mexican-inspired dish elevated by an herbaceous twist. This recipe features tender, homemade meatballs made from a savory blend of ground beef, pork, rice, and aromatic spices, simmered to perfection in a rich chicken broth alongside hearty vegetables like carrots, zucchini, and potatoes. The true star of this dish, however, is the cilantro pesto—an irresistible blend of fresh cilantro, pumpkin seeds, lime juice, and a hint of red chili flakes—that adds a zesty, nutty finish to every bowl. Ready in just over an hour, this one-pot meal is perfect for cozy weeknight dinners or impressing guests with bold, authentic flavors.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup white rice
- 1 large egg
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 large onion
- 2 medium carrots
- 1 medium zucchini
- 1 large russet potato
- 8 cups chicken broth
- 2 tbsp tomato paste
- 1 bunch cilantro
- 0.25 cup pumpkin seeds (pepitas)
- 2 tbsp lime juice
- 2 tbsp water
- 0.25 tsp red chili flakes
Instructions
In a large bowl, combine the ground beef, ground pork, white rice, egg, 1 minced garlic clove, ground cumin, dried oregano, 1 tsp of salt, and black pepper. Mix until just combined and form into small meatballs about 1 inch in diameter.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and remaining minced garlic. Sauté for 2-3 minutes until fragrant.
Add the carrots (peeled and sliced), zucchini (chopped into bite-sized pieces), and potato (peeled and diced) to the pot. Stir and sauté for another 3-4 minutes.
Pour in the chicken broth and stir in the tomato paste. Bring to a boil.
Carefully lower the meatballs into the simmering broth. Reduce the heat to medium-low and let the soup gently simmer for 25-30 minutes, until the meatballs are cooked through and the vegetables are tender.
Meanwhile, prepare the cilantro pesto by blending the cilantro leaves (stems removed), pumpkin seeds, lime juice, water, remaining 0.5 tsp of salt, and red chili flakes in a food processor until smooth.
Once the soup is ready, ladle it into bowls and drizzle each serving with a spoonful of cilantro pesto. Optionally, garnish with additional cilantro leaves or lime wedges.
Serve warm and enjoy your Albondigas Soup with Cilantro Pesto!
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 10581 mg | 460% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 41.6 g | ||
| Protein | 193.9 g | 388% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 558 mg | 43% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 6630 mg | 141% | |
*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.
