Sopa De Albondigas
Warm, comforting, and packed with traditional Mexican flavors, Sopa de Albondigas is a hearty meatball soup that’s perfect for any occasion. Featuring tender beef and pork meatballs infused with aromatic cumin, garlic, and fresh cilantro, this recipe takes them to the next level by simmering them in a rich, tomato-based broth alongside vibrant vegetables like carrots, zucchini, and potatoes. The addition of a chipotle chili in adobo sauce brings optional smoky heat to the dish, while fresh lime wedges and extra cilantro provide a burst of brightness. Ready in just an hour, this easy-to-make soup is a versatile crowd-pleaser perfect for family dinners or cozy gatherings. Keywords: Sopa de Albondigas recipe, Mexican meatball soup, hearty soup with vegetables, easy comfort food recipes, authentic Mexican dishes.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.25 cup uncooked white rice
- 1 large egg
- 2 tbsp fresh cilantro, chopped
- 2 cloves garlic, minced
- 0.5 cup onion, finely chopped
- 1 tsp ground cumin
- 2 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 8 cups chicken broth
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 2 medium potatoes, peeled and cubed
- 3 medium roma tomatoes, blended
- 1 piece chipotle chili in adobo sauce (optional)
- 2 pieces bay leaves
- 2 limes fresh lime wedges (for serving)
- 2 tbsp additional fresh cilantro, chopped (for garnish)
Instructions
In a large bowl, combine the ground beef, ground pork, uncooked rice, egg, chopped cilantro, minced garlic, chopped onion, ground cumin, 1 tsp salt, and black pepper. Mix well with your hands until the mixture is well incorporated.
Form the meat mixture into small meatballs, about 1 inch in diameter. Set them aside on a plate.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the blended tomatoes and cook for 5 minutes, stirring occasionally. If desired, blend in 1 chipotle chili in adobo sauce for extra heat.
Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil.
Once boiling, carefully add the meatballs to the pot, one at a time. Reduce the heat to a simmer and cook for 10 minutes.
Add the chopped carrots, potatoes, and zucchini to the pot. Season with the remaining 1 tsp of salt. Cover and let simmer for 20-25 minutes, or until the vegetables are tender and the meatballs are fully cooked.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the soup.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1031 mg | 22% | |
*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.
