Mexican Meatball Soup Recipe

Recipe By Slurrp

Mexican Meatball Soup, also known as Albondigas Soup, is a hearty and flavorful dish that combines tender meatballs with a savory broth and vegetables. The meatballs are made with a mixture of ground beef, rice, onions, and spices, giving them a delicious and satisfying taste. The broth is infused with Mexican flavors, such as tomatoes, garlic, and cilantro, creating a rich and aromatic base. This soup is perfect for warming up on a chilly day and is sure to be a hit with the whole family.

4.1
22 Rating -
Rate
Non Vegdiet
1hr 45minstotal
30minsPrep
1hr 15minsCook
1hr 45m.total
30m.Prep
1hr 15m.Cook
Mexican Meatball Soup
plan
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ingredients serve

Ingredients for Mexican Meatball Soup Recipe

  • 0.13 pound Ground Beef
  • 0.06 cup Cooked Rice
  • 0.03 cup Finely Chopped Onions
  • 1/4 cloves Cloves Garlic, Minced
  • 0.03 cup Breadcrumbs
  • 0.13 Egg
  • 1/4 tablespoon Chopped Fresh Cilantro
  • 0.13 teaspoon Cumin
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 0.13 tablespoon Olive Oil
  • 0.06 cup Diced Onions
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 Carrot, Diced
  • 0.13 can Diced Tomatoes
  • 1/2 cup Chicken Broth
  • 0.13 teaspoon Dried Oregano
  • 1/4 Bay Leaves
  • 0.13 Zucchini, Diced
  • 0.13 cup Corn Kernels
  • as needed Fresh Cilantro, For Garnish

Directions: Mexican Meatball Soup Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine ground beef, cooked rice, onions, garlic, breadcrumbs, egg, cilantro, cumin, salt, and pepper. Mix well.
  • STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
  • STEP 3.In a large pot, heat olive oil over medium heat. Add onions, garlic, and carrots. Cook until onions are translucent.
  • STEP 4.Add diced tomatoes, chicken broth, oregano, and bay leaves to the pot. Bring to a boil.
  • STEP 5.Carefully drop the meatballs into the boiling broth. Reduce heat to low and simmer for 20 minutes, or until meatballs are cooked through.
  • STEP 6.Add zucchini and corn to the pot. Cook for an additional 5 minutes.
  • STEP 7.Remove bay leaves from the soup. Serve hot and garnish with fresh cilantro.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To make the meatballs easier to shape, wet your hands with water before rolling the mixture into balls.
  • For a spicier soup, add a diced jalapeno or a pinch of cayenne pepper to the broth.
  • Feel free to customize the vegetables in the soup. You can add bell peppers, potatoes, or any other vegetables you prefer.

Storage and Serving

  • Serve the Mexican Meatball Soup hot as a main dish or as a starter.
  • Garnish with fresh cilantro and a squeeze of lime juice for added flavor.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop or in the microwave before serving.
Nutrition
value
238
calories per serving
9 g Fat16 g Protein21 g Carbs6 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    16g
  • Carbs
    21g
  • Fiber
    6g

MacroNutrients

  • Carbs
    21g
  • Protein
    16g
  • Fiber
    6g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    120mg
  • Iron
    5mg
  • Vitamin A
    2504mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    80mg
  • Manganese
    2mg
  • Phosphorus
    216mg
  • Selenium
    10mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp