Description
A comforting and flavorful Mexican Meatball Soup, also known as Albondigas Soup, is a hearty dish featuring tender meatballs in a savory broth with vegetables and aromatic spices. This traditional Mexican recipe is perfect for chilly days or when you crave a bowl of delicious soup.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- 1/4 cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 4 cups beef broth
- 2 cups water
- 1 (15 oz) can diced tomatoes
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Make the Meatballs: In a mixing bowl, combine ground beef, rice, egg, cilantro, garlic powder, onion powder, cumin, salt, and black pepper. Form into 1-inch meatballs.
- Cook the Soup: Heat olive oil in a pot, sauté onion, garlic, and jalapeño. Add broth, water, tomatoes, carrots, potatoes, oregano, and cumin. Bring to a boil, add meatballs, simmer for 30-35 minutes.
- Serve: Garnish with cilantro and lime wedges before serving.
Notes
- For a spicier soup, keep jalapeño seeds or add chili flakes.
- Enhance with zucchini or corn during the last 10 minutes of cooking.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
