Albondigas (Mexican Meatball Soup)

Warm your soul with a bowl of Albondigas, the ultimate Mexican Meatball Soup, brimming with hearty flavors and wholesome ingredients. This comforting classic combines tender beef and pork meatballs infused with aromatic spices like cumin, oregano, and fresh cilantro, simmered to perfection in a savory broth enriched with fresh vegetables such as carrots, zucchini, and potatoes. The addition of uncooked rice in the meatballs creates a satisfying texture and makes every bite irresistibly flavorful. Simple yet rich in tradition, this one-pot wonder is perfect for family dinners or meal prepping, ready in just an hour and serving up to six portions. Serve it steaming hot with a sprinkle of cilantro for an authentic, homey touch that’s sure to delight your taste buds. Perfect for cozy evenings, this Albondigas recipe is your new go-to for Mexican comfort food!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 0.25 cup uncooked white rice
• 1 large egg
• 3 cloves garlic cloves, minced
• 1 medium onion, finely chopped
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 medium carrots, sliced
• 1 medium zucchini, sliced
• 2 medium potatoes, diced
• 8 cups chicken broth
• 2 tablespoons tomato paste
• 2 leaves bay leaves
• 0 salt, to taste
• 0 pepper, to taste

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground pork, uncooked rice, egg, minced garlic, chopped onion, cilantro, cumin, oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix well until all ingredients are combined.

Step 2

Form the mixture into meatballs approximately 1 inch in size, placing them on a tray or plate as you go.

Step 3

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches, browning them on all sides for about 5 minutes. Remove the meatballs and set them aside.

Step 4

In the same pot, add the sliced carrots, zucchini, and diced potatoes. Sauté for 5 minutes until the vegetables start to soften.

Step 5

Add the chicken broth, tomato paste, and bay leaves to the pot, stirring to combine. Bring the soup to a simmer.

Step 6

Return the meatballs to the pot and cover. Let the soup cook for 25-30 minutes on medium-low heat, stirring occasionally, until the meatballs are cooked through and the vegetables are tender.

Step 7

Taste the soup and adjust the seasoning with salt and pepper as needed.

Step 8

Serve hot, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	3646 grams (3646.0g)

Amount per serving	% Daily Value*
Calories	2806

Total Fat 164.30g	211%
Saturated Fat 55.80g	279%
Polyunsaturated Fat 18.80g
Cholesterol 745mg	248%
Sodium 7863mg	342%
Total Carbohydrate 160.10g	58%
Dietary Fiber 16.90g	60%
Total Sugars 23.50g
Protein 176.80g	354%

Vitamin D 54IU	269%
Calcium 530mg	41%
Iron 26mg	144%
Potassium 6068mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 25.0%

Carbs: 22.7%