Albondigas Soup Recipe

Our simple albondigas soup recipe calls for a tomato-based broth, an abundance of chopped vegetables, and meatballs. The handmade meatballs give the dish a holiday vibe, while the substantial tomato broth lends a tortilla soup flavor.

Fresh vegetables contribute color, texture, and flavor. As a result, our albondigas soup is packed with nutrients and goodness, making it a satisfying and delicious supper.

The idea of preparing this traditional Mexican meatball soup may seem intimidating, but it’s actually quite simple. Let’s scroll down for the details!

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Ingredients for Our Soup

A typical albondigas soup has two basic parts: the meatballs and the soup base.

The meatballs (albondigas) are the most essential component because they contribute to the soup’s uniqueness. You’ll need:

• Ground Beef: To prevent the soup from being too greasy, we recommend lean ground beef. You may, however, use any type of your preferred ground meat, such as lean ground turkey or ground pork.
• Rice: In contrast to many meatball recipes that call for breadcrumbs, these albondigas are made with long-grain uncooked rice. Note that other types of rice may require a longer or shorter boiling time than the one in this recipe.
• Herbs: What makes the flavor of this albondigas soup distinctive is the chopped cilantro. It gives the meatballs a zesty flavor and a refreshing coolness to bring everything together.
• Egg: A large egg that has been lightly beaten lends a slight richness and binds the meatball mixture together.

As for the soup base, we prepared homemade tomato sauce and caramelized onions to make the broth. If you don’t have time to make the tomato sauce, don’t worry, unsalted canned tomatoes will achieve the same result.

In addition to homemade tomato sauce and caramelized onions, the base contains potatoes, carrots, and onions. Plus, you can add vegetables based on what you have on hand and what is in season.

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Is Albondigas Soup Healthy?

Yes, it is.

Our albondigas soup requires lean ground beef and plenty of fresh veggies. It can keep you full and nourished with its robust flavor and remarkable nutritional profile. Our chefs keep a strict eye on the amount of seasoning to ensure it stays within recommended health limits.

To be specific, each serving contributes roughly 500 calories and 27 grams of protein to your meal. In addition, it has an abundance of micronutrients such as vitamins A and C, iron, potassium, zinc, and many more.

What to Eat With

Albondigas soup is delicious on its own, but with a simple side dish that complements the soup and adds contrast, the experience will become even more satisfying.

Traditional garlic bread goes well with any type of soup. Its deliciously crunchy crust is perfect to dip in the hot, savory broth.

Salad is another simple side dish that goes surprisingly well with albondigas soup. It’s light, fresh, and makes a mouth-watering appetizer.

Storage and Reheating the Leftovers

Transfer the leftovers to an airtight jar and store in the refrigerator for 4-5 days. If freezing, allow the soup to cool completely in the refrigerator before transferring it to freezer-safe containers and placing in the freezer. Also, leave a tiny area for the liquid to expand as it freezes.

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Frozen soup should be defrosted overnight in the refrigerator, so be sure to plan your albondigas soup meal a day ahead. Transfer to a pot and heat until thoroughly cooked.

Easy, Healthy Soup You May Like:

• Corn soup
• Vegetable soup
• Simple potato soup with chicken broth

How to Make Albondigas Soup

5 from 1 vote

This traditional Mexican albondigas soup recipe contains simple and nutritious vegetables, fresh herbs, and chewy meatballs (albondigas).

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• cook TIME 30 mins
• prep TIME 10 mins
• total TIME 40 mins

• COURSE Main Course
• CUISINE Mexican
• SERVINGS
  4

  servings
• CALORIES 502 kcal

INGREDIENTS

1x2x3x

• 16 oz 85% lean ground beef
• 12 oz carrots (diced)
• 10 oz potatoes (diced)
• 2 oz onion (chopped)
• 2 oz corn
• 1/4 cup uncooked long-grain rice
• 1 medium egg
• 1/4 cup cilantro (chopped)
• 1/2 tsp salt (divided)
• 2 tbsp olive oil
• 2 tbsp garlic (minced)
• 1/4 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 cup homemade tomato sauce
• 1 tbsp brown gravy mix
• 2 cups water
• 1/4 tsp pepper flakes
• 2 tbsp parsley (finely chopped)

INSTRUCTIONS

Image instructions

Prep:

1

Cut the carrots: Peel them and roughly chop them into 1 to 2-inch pieces.

2

Cut the potatoes: Peel the potatoes and slice into 2-inch thick slices. Next, cut each of these slices into 2-inch thick matchsticks. Reduce the matchsticks to 2-inch cubes.

3

Chop the onion: Cut away the onion’s top and bottom and dice them into small pieces.

4

Mince the garlic: Peel the cloves and mince the garlic into fine, small pieces.

5

Chop the cilantro: Cut off the woody stem and chop the leaves to your liking.

6

Chop the parsley: Discard the bottom, leafless section of the stems and finely chop the parsley leaves.

Cook:

1

Prepare the meatballs: In a bowl, mix 16 oz ground beef with 1 medium egg, 1/4 cup cilantro, 1/4 tsp salt, and 1/4 cup long-grain regular rice. Mix until everything is well combined.

2

Shape the meatballs: To shape the meatballs, roll approximately 1 tablespoon between the palms of your hands into a nice round ball. Then transfer it to a large plate. Repeat with the remaining meatballs.

3

Sauté the spices: Heat a large pot over medium heat, add 2 tbsp olive oil, 2 tbsp garlic, and 2 oz onion. Stir and cook for 2 minutes or until fragrant.

4

Add the vegetables: Stir in 12 oz carrots and 10 oz potatoes and cook for an extra 2 minutes.

5

Stir in the seasonings: Add 1/4 tsp salt, 1/4 tsp cumin, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp pepper, 1/4 tsp chili powder, 1/4 cup tomato sauce, and 1 tbsp gravy mix to the pot and stir to combine. Cook for an additional 2 minutes.

6

Pour in the water: Add 2 cups water to the pot and bring it to a boil.

7

Cook the meatballs: Drop the meatballs into the soup. Reduce the heat to simmer for 20 minutes.

8

Add the corn: Stir in 2 oz corn and continue to simmer for 2 minutes.

9

Serve: Take off the heat and transfer the soup to serving bowls. Sprinkle with 1/4 tsp pepper flakes and 2 tbsp chopped parsley. Serve the soup hot.

NUTRITION

Nutrition Facts

How to Make Albondigas Soup

Amount Per Serving (1 serving)

Calories 502Calories from Fat 244

% Daily Value*

Fat 27.1g

42%

Saturated Fat 8.1g

51%

Trans Fat 1g

Polyunsaturated Fat 1.8g

Monounsaturated Fat 13.8g

Cholesterol 118mg

39%

Sodium 601.8mg

26%

Potassium 1059.3mg

30%

Carbohydrate 38.2g

13%

Fiber 5.8g

24%

Sugar 7.8g

9%

Protein 26.8g

54%

Vitamin A 14983.5IU

300%

Vitamin C 19mg

23%

Calcium 88mg

9%

Iron 4.4mg

24%

* Percent Daily Values are based on a 2000 calorie diet.

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