Albondigas Soup (Mexican Meatball Soup)
This Mexican-inspired albondigas soup is ultra wholesome and comforting! Tender, flavorful meatballs swim in a tomato broth with plenty of fresh herbs and vegetables. This entire soup comes together in only a few simple steps, perfect for an easy one-pot dinner.
Yield: servings
Equipment
- Large pot
- Large bowl
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 white onion chopped
- 3 garlic cloves minced
- 1 quart chicken stock or beef stock
- 1 8-ounce can tomato sauce
- 1 15-ounce can crushed tomatoes undrained
- 1 cup white potatoes peeled and chopped into ½-inch pieces
- 3 carrots peeled and chopped
For the Meatballs
- 1 pound ground beef see Notes
- 1 egg
- ¼ cup fresh cilantro chopped
- ¼ cup uncooked white rice see Notes
- 1 ½ teaspoons salt
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add in the onion and garlic, cook until soft, about 8 minutes.
- Pour in the chicken or beef stock along with the tomato sauce and crushed tomatoes. Add in chopped potatoes and carrots, bring to a boil then reduce to a simmer.
- Mix together all meatball ingredients in a large bowl until just combined, being careful not to overmix. Roll mixture into 1-inch meatballs.
- Drop meatballs into simmering soup one at a time. Cover pot with lid and leave soup to simmer for 20 minutes, then serve with fresh chopped cilantro.
Notes
- Ground Beef: You can use ground turkey or chicken in place of the ground beef in this recipe.
- White Rice: The rice does not need to be cooked beforehand for this recipe.
Nutrition
Serving Size: 1serving | Calories: 503cal | Protein: 36g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1777mg | Potassium: 1605mg | Total Carbs: 47g | Fiber: 6g | Sugar: 15g | Net Carbs: 41g | Vitamin A: 8265IU | Vitamin C: 32mg | Calcium: 117mg | Iron: 6mg