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).
- 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.
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
SERVINGS 6 servings
- 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
- 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
- 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.
- Form 2-inch balls from the mixture and set the balls on a plate for later.
- 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.
- 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.
- 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.
- Remove the pan from the heat and let it cool for 5 minutes before serving with freshly chopped cilantro and lime wedges.
- Storing: This soup can be stored in an airtight container in the fridge for up to 4 days.
- 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