Simplified Traditional Albondigas Soup
Warm, comforting, and brimming with flavor, Simplified Traditional Albondigas Soup is your go-to recipe for a hearty, Mexican-inspired meal made easy. This streamlined version of the classic combines tender beef and pork meatballs infused with fresh cilantro, garlic, and white rice, simmered to perfection in a savory broth alongside vibrant vegetables like carrots, zucchini, and potatoes. Ready in just over an hour, this one-pot wonder is a perfect balance of wholesome ingredients and robust spices like cumin, ensuring a satisfying dish that's as nourishing as it is delicious. Serve it piping hot with a sprinkle of fresh cilantro or a splash of lime for a burst of brightness that will keep your guests coming back for more. Perfect for weeknight dinners or cozy gatherings, this comforting albondigas soup recipe brings authentic taste to your table with minimal effort.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.25 cup White rice
- 1 large Egg
- 2 Garlic cloves, minced
- 0.25 cup Fresh cilantro, chopped
- 2 medium Carrots, peeled and sliced
- 1 medium Zucchini, diced
- 1 large Russet potato, diced
- 0.5 medium Yellow onion, diced
- 3 medium Tomatoes, diced
- 8 cups Chicken or beef broth
- 1 tbsp Vegetable oil
- 1 tsp Cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
In a large mixing bowl, combine ground beef, ground pork, white rice, egg, minced garlic, chopped cilantro, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix thoroughly and shape into meatballs about 1 inch in diameter. Set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add diced onion and sauté until softened, about 3-4 minutes.
Add the diced tomatoes to the pot and cook for another 2 minutes, stirring occasionally.
Pour in the chicken or beef broth and bring to a gentle boil. Reduce heat to a simmer.
Carefully drop the prepared meatballs into the simmering broth. Cover and let them cook for about 10-12 minutes.
Add the sliced carrots, diced potato, and cumin to the pot. Cover and simmer for another 10 minutes.
Add the diced zucchini and cook for an additional 8-10 minutes, or until all the vegetables and meatballs are fully cooked.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Serve hot in bowls, optionally garnished with fresh cilantro or a squeeze of lime.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 9931 mg | 432% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 27.4 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 425 mg | 33% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4718 mg | 100% | |
*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.
