Pork Albondigas
Discover the comforting flavors of Pork Albondigas, a traditional Mexican meatball soup packed with richness and warmth. This recipe combines tender, cumin- and cilantro-infused pork meatballs with hearty vegetables like carrots, zucchini, and potatoes, all simmered in a savory tomato-based chicken broth. The addition of uncooked rice within the meatballs creates a unique texture, as it cooks to perfection in the broth. Ready in just about an hour, this one-pot dish is perfect for cozy family dinners or meal prep. A squeeze of fresh lime adds a bright, zesty kick to each spoonful, making it irresistibly flavorful. Try this wholesome, satisfying soup for a delicious way to warm up on any day! Keywords: Pork Albondigas recipe, Mexican meatball soup, pork meatball soup, one-pot recipes, hearty soups, traditional Mexican cuisine.
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Recipe Information
Ingredients
- 500 grams ground pork
- 0.25 cup white rice (uncooked)
- 1 large egg
- 1 medium onion
- 2 medium garlic cloves
- 0.25 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 6 cups chicken broth
- 3 tablespoons tomato paste
- 2 medium carrots
- 1 medium zucchini
- 2 medium potatoes
- 1 large lime
Instructions
Finely chop the onion, garlic, and cilantro.
In a large mixing bowl, combine ground pork, uncooked rice, egg, half of the chopped onion and garlic, cilantro, cumin, oregano, 1 teaspoon of salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
Peel and dice the carrots, zucchini, and potatoes into bite-sized pieces.
Heat the vegetable oil in a large pot over medium heat. Add the remaining onion and garlic, cooking until softened and fragrant, about 2 minutes.
Stir in the tomato paste and cook for another minute to deepen the flavor.
Pour the chicken broth into the pot and bring it to a boil. Lower the heat to a simmer.
Gently add the meatballs into the simmering broth. Let them cook for 10 minutes without stirring to allow them to set.
Add the carrots, zucchini, and potatoes to the pot. Simmer for an additional 20 minutes, or until the vegetables are tender and the meatballs are fully cooked.
Taste and adjust the seasoning with the remaining salt, if necessary.
Serve the Pork Albondigas hot with a squeeze of fresh lime juice for a zesty touch. Optionally, garnish with additional chopped cilantro.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 10504 mg | 457% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 42.5 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 556 mg | 43% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5293 mg | 113% | |
*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.
