Mexican Meatball Soup Albondigas

Embrace the vibrant flavors of Mexico with this hearty and comforting Mexican Meatball Soup, known as Albondigas. This rich and aromatic dish features tender meatballs made from a flavorful blend of ground beef, ground pork, uncooked rice, and fragrant spices like cumin and garlic. Simmered in a savory tomato-based broth alongside hearty vegetables like carrots, zucchini, and potatoes, this soup is both nourishing and satisfying. Fresh cilantro adds a burst of brightness, while a touch of oregano infuses the broth with warm, earthy undertones. Perfect for a cozy family dinner or a casual gathering, this traditional Albondigas soup is a one-pot wonder that’s as easy to make as it is delicious. Serve it piping hot with a sprinkle of fresh herbs for a true taste of Mexican comfort food.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb ground beef
• 0.5 lb ground pork
• 0.25 cup uncooked white rice
• 1 large eggs
• 3 cloves garlic, minced
• 1 tsp cumin
• 0.5 cup cilantro, chopped
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 medium carrots, peeled and sliced into rounds
• 1 medium zucchini, diced
• 2 medium potatoes, diced
• 3 roma tomatoes, diced
• 8 cups chicken broth
• 0.5 cup tomato sauce
• 1 tsp oregano
• 2 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

In a large bowl, combine the ground beef, ground pork, uncooked rice, egg, 1 minced garlic clove, cumin, salt, pepper, and half of the chopped cilantro. Mix thoroughly to combine.

Step 2

Shape the meat mixture into small meatballs, about 1 to 1.5 inches in diameter, and set them aside on a plate.

Step 3

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes until soft and translucent.

Step 4

Add the remaining minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the carrots, zucchini, and potatoes. Cook for 4-5 minutes, stirring occasionally.

Step 6

Add the diced tomatoes, chicken broth, and tomato sauce to the pot. Stir in the oregano, salt, and pepper. Bring the mixture to a boil.

Step 7

Reduce the heat to a simmer and carefully drop the meatballs into the soup. Let them cook undisturbed for 5 minutes to set their shape.

Step 8

Cover the pot with a lid and simmer for an additional 25-30 minutes, or until the meatballs are fully cooked and the vegetables are tender.

Step 9

Taste the soup and adjust seasoning if needed. Stir in the remaining chopped cilantro just before serving.

Step 10

Serve hot, garnished with additional cilantro if desired, and enjoy this hearty, comforting Mexican Albondigas soup.

Nutrition Facts

Serving size	4125.6 grams (4125.6g)

Amount per serving	% Daily Value*
Calories	2890

Total Fat 166.10g	213%
Saturated Fat 56.10g	281%
Polyunsaturated Fat 2.70g
Cholesterol 691mg	230%
Sodium 9985mg	434%
Total Carbohydrate 172.70g	63%
Dietary Fiber 22.20g	79%
Total Sugars 31.90g
Protein 187.90g	376%

Vitamin D 41IU	205%
Calcium 588mg	45%
Iron 26mg	142%
Potassium 6645mg	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: 50.9%

Protein: 25.6%

Carbs: 23.5%