Albondigas Soup with Cilantro Pesto

Warm, hearty, and bursting with vibrant flavor, Albondigas Soup with Cilantro Pesto is a comforting Mexican-inspired dish elevated by an herbaceous twist. This recipe features tender, homemade meatballs made from a savory blend of ground beef, pork, rice, and aromatic spices, simmered to perfection in a rich chicken broth alongside hearty vegetables like carrots, zucchini, and potatoes. The true star of this dish, however, is the cilantro pesto—an irresistible blend of fresh cilantro, pumpkin seeds, lime juice, and a hint of red chili flakes—that adds a zesty, nutty finish to every bowl. Ready in just over an hour, this one-pot meal is perfect for cozy weeknight dinners or impressing guests with bold, authentic flavors.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 lb ground beef
• 0.5 lb ground pork
• 0.5 cup white rice
• 1 large egg
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 1 large onion
• 2 medium carrots
• 1 medium zucchini
• 1 large russet potato
• 8 cups chicken broth
• 2 tbsp tomato paste
• 1 bunch cilantro
• 0.25 cup pumpkin seeds (pepitas)
• 2 tbsp lime juice
• 2 tbsp water
• 0.25 tsp red chili flakes

Directions

Step 1

In a large bowl, combine the ground beef, ground pork, white rice, egg, 1 minced garlic clove, ground cumin, dried oregano, 1 tsp of salt, and black pepper. Mix until just combined and form into small meatballs about 1 inch in diameter.

Step 2

Heat the olive oil in a large pot over medium heat. Add the chopped onion and remaining minced garlic. Sauté for 2-3 minutes until fragrant.

Step 3

Add the carrots (peeled and sliced), zucchini (chopped into bite-sized pieces), and potato (peeled and diced) to the pot. Stir and sauté for another 3-4 minutes.

Step 4

Pour in the chicken broth and stir in the tomato paste. Bring to a boil.

Step 5

Carefully lower the meatballs into the simmering broth. Reduce the heat to medium-low and let the soup gently simmer for 25-30 minutes, until the meatballs are cooked through and the vegetables are tender.

Step 6

Meanwhile, prepare the cilantro pesto by blending the cilantro leaves (stems removed), pumpkin seeds, lime juice, water, remaining 0.5 tsp of salt, and red chili flakes in a food processor until smooth.

Step 7

Once the soup is ready, ladle it into bowls and drizzle each serving with a spoonful of cilantro pesto. Optionally, garnish with additional cilantro leaves or lime wedges.

Step 8

Serve warm and enjoy your Albondigas Soup with Cilantro Pesto!

Nutrition Facts

Serving size	3785.9 grams (3785.9g)

Amount per serving	% Daily Value*
Calories	2738

Total Fat 150.70g	193%
Saturated Fat 54.70g	274%
Polyunsaturated Fat 2.30g
Cholesterol 745mg	248%
Sodium 10581mg	460%
Total Carbohydrate 164.20g	60%
Dietary Fiber 20.00g	71%
Total Sugars 41.60g
Protein 193.90g	388%

Vitamin D 54IU	269%
Calcium 558mg	43%
Iron 25mg	139%
Potassium 6630mg	141%

*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: 48.6%

Protein: 27.8%

Carbs: 23.6%