Albondigas Soup
Albondigas Soup is a traditional Mexican Meatball Soup made with beef & rice meatballs, potatoes and zucchini in a rich tomato broth.
Servings: 6 servings
Ingredients
Albondigas (Meatballs)
- 1 pound Lean ground beef
- 1 Large egg
- ½ cup White onion finely diced
- ¼ cup Long grain white rice uncooked
- 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
- 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.
Notes
Make Ahead: You can make this soup a couple of days in advance, and store it, tightly covered (or even in the soup pot), in the refrigerator. To serve, bring to a simmer on the stovetop until everything is warmed through.
Storage: Cool soup completely, then store leftovers in an airtight container in the fridge for up to 4 days. Reheating on the stovetop is recommended, but you can also use the microwave.
Freezing: Cool completely, then store in airtight, freezer-safe containers or freezer bags for up to 6 months. Thaw in the refrigerator, then reheat on the stovetop (recommended) or in the microwave.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
