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Albondigas Soup Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

Albondigas Soup Recipe is a hearty and flavorful Mexican soup featuring mini meatballs, vegetables, and savory broth. Perfect for a comforting meal.


Ingredients

Units Scale

Meatballs:

  • 1 pound 80% ground beef
  • 1/4 cup long grain white rice , uncooked
  • 1 large egg , whisked
  • 1/2 Tablespoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 23 Tablespoons chopped cilantro , optional

Soup:

  • 1 Tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 2 small russet potatoes (about 1 1/2 cups)
  • 32 ounces chicken or beef broth
  • 1 (14-ounce) can fire roasted tomatoes
  • 1 teaspoon chili powder , plus more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/4 cup chopped cilantro , plus more to taste
  • Kosher salt , to taste
  • Freshly ground black pepper , to taste

Optional toppings:

  • Cilantro
  • Avocados
  • Tomatoes
  • Lime juice
  • Cheese
  • Sour cream

Instructions

  1. Meatballs: Preheat the oven and make meatballs by combining ingredients and baking them.
  2. Soup: Saute vegetables, add broth, tomatoes, spices, and meatballs, then simmer until flavors meld.

Notes

  • Swap beef with turkey or chicken meatballs for a lighter option.
  • Customize with seasonal vegetables like green beans, corn, peas, or zucchini.
  • Adjust spice levels by adding more chili powder or cumin.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 300 kcal
  • Sugar: 5 g
  • Sodium: 800 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 60 mg