Sopa De Albondigas Mexican Meatball Soup
Warm up your soul with Sopa de Albondigas, a hearty and flavorful Mexican meatball soup that's as comforting as it is nourishing. This traditional recipe combines tender beef and pork meatballs infused with garlic, cumin, and cilantro, simmered to perfection in a rich tomato and chicken broth. Loaded with vibrant vegetables like zucchini, carrots, celery, and potato, this one-pot dish is a complete meal that’s both satisfying and wholesome. Perfect for weeknight dinners or cozy weekends, this soup is finished with bright cilantro and a squeeze of lime for an authentic Mexican touch. Quick to prepare and brimming with bold flavors, Sopa de Albondigas will become a family favorite in no time.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.25 cup Uncooked white rice
- 1 large Egg
- 2 cloves Garlic clove, minced
- 0.25 cup Cilantro, finely chopped
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Vegetable oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, chopped
- 1 medium Zucchini, diced
- 1 medium Russet potato, diced
- 14.5 ounce Diced tomatoes, canned
- 6 cups Chicken broth
- 1 leaf Bay leaf
- 0.25 cup Chopped cilantro, for garnish
- 1 lime Lime wedges, for serving
Instructions
In a large mixing bowl, combine the ground beef, ground pork, uncooked rice, egg, 2 minced garlic cloves, 0.25 cup of chopped cilantro, cumin, salt, and black pepper. Mix until well combined, but do not overmix.
Form the mixture into 1-inch meatballs and place them on a plate or tray. Set aside.
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the sliced carrots, chopped celery, diced zucchini, and diced potato to the pot. Stir and cook for 5 minutes.
Stir in the canned diced tomatoes (including the juices) and pour in the chicken broth. Add the bay leaf and bring the mixture to a simmer over medium-high heat.
Gently add the meatballs into the pot, one by one, to avoid breaking them. Reduce the heat to medium-low and cover the pot.
Simmer the soup for 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender. Stir occasionally to ensure even cooking.
Taste the broth and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with additional chopped cilantro. Serve with lime wedges on the side for a fresh burst of flavor.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 6949 mg | 302% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 28.1 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 600 mg | 46% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 5876 mg | 125% | |
*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.
