Albondigas Soup
Hearty Mexican meatball soup with fresh vegetables and herbs
Ingredients
Instructions
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Prepare the meatballsIn a large bowl, combine ground beef, rice, mint, cilantro, egg, half of the minced garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently but thoroughly with your hands. Form into 1-inch meatballs (about 24-30 total) and set aside.
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Create the soup baseHeat olive oil in a large pot over medium heat. Add onions, remaining garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften. Add diced tomatoes with their juice and cook for another 2 minutes.
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Add broth and potatoesPour in the chicken broth and bring to a simmer. Add diced potatoes and season with salt and pepper. Allow the broth to reach a gentle boil.
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Cook the meatballsCarefully drop the meatballs one by one into the simmering broth. Reduce heat to maintain a gentle simmer and cover partially. Cook for 20-25 minutes until meatballs are cooked through and rice is tender.
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Adjust seasoningsTaste the soup and adjust salt and pepper as needed. If the broth has reduced too much, add a little water to reach your desired consistency.
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Serve hotLadle the soup into bowls, ensuring each serving has several meatballs. Garnish with additional fresh cilantro. Serve immediately with warm tortillas or crusty bread on the side if desired.
Nutritional Information
380
Calories
per serving
25
Protein
g per serving
32
Carbohydrates
g per serving
18
Total Fat
g per serving
5.5
Saturated Fat
g per serving
4.2
Fiber
g per serving
8.5
Sugar
g per serving
920
Sodium
mg per serving
15
Vitamin C
% DV per serving
20
Iron
% DV per serving
Albondigas Soup is Also Known As
Sopa de Albóndigas, Mexican Meatball Soup, Caldo de Albóndigas or Albóndiga Soup
