Mexican Meatball Soup Albondigas
Embrace the vibrant flavors of Mexico with this hearty and comforting Mexican Meatball Soup, known as Albondigas. This rich and aromatic dish features tender meatballs made from a flavorful blend of ground beef, ground pork, uncooked rice, and fragrant spices like cumin and garlic. Simmered in a savory tomato-based broth alongside hearty vegetables like carrots, zucchini, and potatoes, this soup is both nourishing and satisfying. Fresh cilantro adds a burst of brightness, while a touch of oregano infuses the broth with warm, earthy undertones. Perfect for a cozy family dinner or a casual gathering, this traditional Albondigas soup is a one-pot wonder that’s as easy to make as it is delicious. Serve it piping hot with a sprinkle of fresh herbs for a true taste of Mexican comfort food.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.25 cup uncooked white rice
- 1 large eggs
- 3 cloves garlic, minced
- 1 tsp cumin
- 0.5 cup cilantro, chopped
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 1 medium zucchini, diced
- 2 medium potatoes, diced
- 3 roma tomatoes, diced
- 8 cups chicken broth
- 0.5 cup tomato sauce
- 1 tsp oregano
- 2 tsp salt
- 0.5 tsp black pepper
Instructions
In a large bowl, combine the ground beef, ground pork, uncooked rice, egg, 1 minced garlic clove, cumin, salt, pepper, and half of the chopped cilantro. Mix thoroughly to combine.
Shape the meat mixture into small meatballs, about 1 to 1.5 inches in diameter, and set them aside on a plate.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes until soft and translucent.
Add the remaining minced garlic and cook for 1 minute until fragrant.
Stir in the carrots, zucchini, and potatoes. Cook for 4-5 minutes, stirring occasionally.
Add the diced tomatoes, chicken broth, and tomato sauce to the pot. Stir in the oregano, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to a simmer and carefully drop the meatballs into the soup. Let them cook undisturbed for 5 minutes to set their shape.
Cover the pot with a lid and simmer for an additional 25-30 minutes, or until the meatballs are fully cooked and the vegetables are tender.
Taste the soup and adjust seasoning if needed. Stir in the remaining chopped cilantro just before serving.
Serve hot, garnished with additional cilantro if desired, and enjoy this hearty, comforting Mexican Albondigas soup.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.9 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1122 mg | 24% | |
*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.
