Soups & Stewsculinaryhill
Albondigas Soup
This comforting Albondigas Soup features tender rice-filled meatballs simmered in a savory tomato broth with vegetables. It’s a family-friendly Mexican classic perfect for cold days and cozy dinners.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
- ●baking sheet
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
To make the meatballs:
2
In a large bowl, add ground beef, rice, breadcrumbs, onion, egg, marjoram, cilantro, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hand or a strong spatula, mix until well combined.
ground beef1 poundegg1
3
Working with 1 heaping tablespoon at a time, roll the mixture into 1-inch balls and place on a baking sheet. Refrigerate while preparing the soup.
4
To make the soup:
5
In a Dutch oven or large pot over medium-high heat, heat olive oil until shimmering. Add carrots, celery, onion, potato, zucchini, and garlic. Cook, stirring occasionally, until the vegetables have softened, about 5 to ⏱️ 8 minutes.
olive oil2 tablespoons
6
Stir in the broth, tomatoes, jalapeño, coriander, and cumin. Gently add meatballs. Stir to combine and bring to a boil.
ground coriander1 teaspoonground cumin1 teaspoon
7
Reduce heat and simmer, uncovered until vegetables are tender and rice in meatballs is thoroughly cooked, about 20 to ⏱️ 25 minutes, stirring occasionally. Skim foam and fat as needed.
8
Stir in cilantro and season to taste with salt and freshly ground black pepper. (I like 1 teaspoon salt and 1/2 teaspoon pepper.) Garnish with additional cilantro and serve with lime wedges.
Salt and freshly ground black pepper
Nutrition Facts
calories
404 kcal
fat Content
22 g
serving Size
2 cups
fiber Content
5 g
sugar Content
8 g
sodium Content
1094 mg
protein Content
20 g
trans Fat Content
1 g
cholesterol Content
86 mg
carbohydrate Content
33 g
saturated Fat Content
7 g
unsaturated Fat Content
12 g
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