ALBONDIGAS SOUP RECIPE (MEXICAN MEATBALL SOUP)

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Albondigas Soup is made with beef and rice meatballs, carrots, potatoes, and zucchini in a rich tomato broth. Packed with flavor, this simple Albondigas Soup recipe will quickly become a family favorite.

Whenever I first attempted Albondigas Soup was at a little Mexican eatery in Arizona, only north of the Mexican line. It was somewhat fiery, so delightful, and was so rich and ameliorating. I fell head over heels.

From that point forward I have requested it at whatever point I got the opportunity. Living in Southern California we have some beautiful fabulous Mexican food, however nothing has tasted equivalent to that first bowl. I chose I expected to figure out how to make it at home, so I investigated plans lastly asked a companion how her Mexican-local family made it. This is her formula for Mexican Meatball Soup (Albondigas).

Expert Tips

  • Combine the meat mixture with your hands, to avoid overmixing.
  • Squeeze some fresh lime into your bowl for a burst of freshness.
  • Feel free to adapt this recipe, using fresh herbs, different veggies like green beans or use tomato sauce instead of the crushed tomatoes.
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Albondigas Soup is made with beef & rice meatballs, potatoes, and zucchini in a rich tomato broth and will quickly become a family favorite.

PREP TIME 20 mins
COOK TIME 25 mins
TOTAL TIME 45 mins

COURSE Soup
CUISINE Mexican
SERVINGS 6 servings
CALORIES 320kcal

Ingredients

Albondigas (Meatballs)

  • 1 pound lean ground beef
  • 1 large egg
  • ½ cup white onion finely diced
  • ¼ cup long grain white rice
  • 3 garlic cloves finely minced
  • 2 teaspoons salt plus more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano

Soup

  • 48 ounces low-sodium chicken broth
  • 15 ounce can crushed tomatoes undrained
  • 3 large carrots peeled and chopped into 1-inch pieces
  • 3-4 large russet potatoes about 1 pound, peeled and chopped into 1-inch pieces
  • 2 zucchini squash about 12 ounces once chopped, cut into 1-inch pieces
  • Optional: freshly chopped cilantro and lime wedges

Instructions

  1. Add the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano to a large bowl and stir by hand or with a spoon just until combined.
  2. Form 2-inch balls from the mixture and set the balls on a plate for later.
  3. Add the chicken broth and crushed tomatoes to a large soup pot or Dutch oven and bring it to a boil over medium-high heat.
  4. Gently add the meatballs to the broth and let them cook for 10 minutes then add the carrots, potatoes and zucchini to the pot and let them boil for another 5 minutes then reduce the heat to medium-low.
  5. Add 2-3 more cups of water if needed and let it simmer for 10-15 more minutes, or until the vegetables are fork tender.
  6. Remove the pan from the heat and let it cool for 5 minutes before serving with freshly chopped cilantro and lime wedges.
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Notes

  • Storing: This soup can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

  • Calories: 320kcal
  • Carbohydrates: 41g
  • Protein: 27g
  • Fat: 7g
  • Saturated Fat: 2g
  • Trans Fat: 1g
  • Cholesterol: 74mg
  • Sodium: 1031mg
  • Potassium: 1437mg
  • Fiber: 5g
  • Sugar: 8g
  • Vitamin A: 5427IU
  • Vitamin C: 28mg
  • Calcium: 94mg
  • Iron: 5mg
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