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Mexican Albondigas Soup

Comforting Mexican Albondigas Soup for Cozy Evenings

A warm and hearty Mexican Albondigas Soup filled with tender meatballs and fresh veggies, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef or Turkey For a leaner option, substitute with ground chicken or pork.
  • 1 cup Cooked Rice Quinoa can be used as a nutritious alternative, or omit for a low-carb version.
  • 1 Onion Choose your favorite type—yellow, white, or red.
  • 2 cloves Garlic Minced Fresh is ideal or use garlic powder as a substitute.
  • 1 cup Cilantro Chopped; if not a fan, parsley works well.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Adjust according to taste.
  • 1 teaspoon Cumin This spice blend infuses warmth into the meatballs.
  • 1 teaspoon Oregano Tailor the amounts to suit your taste.
For the Broth
  • 1 can Diced Tomatoes Fresh or canned tomatoes based on availability.
  • 4 cups Vegetable Broth or Chicken Broth Use homemade or store-bought options.
  • 2 medium Carrots Diced; adds natural sweetness and texture.
  • 1 medium Zucchini Diced; can swap in other seasonal veggies.
For Garnishing
  • 1/4 cup Fresh Cilantro or Parsley Optional based on herb preference.
  • 1 tablespoon Lime Juice Fresh lime juice is optimal for a zesty kick.

Equipment

  • Large Pot
  • Mixing Bowl

Method
 

Preparation Steps
  1. In a large mixing bowl, combine ground beef or turkey, cooked rice, diced onion, minced garlic, chopped cilantro, salt, pepper, cumin, and oregano. Mix gently but thoroughly until well incorporated. Form into small meatballs, about 1 inch in diameter.
  2. Heat a tablespoon of oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté for 3-4 minutes until translucent and aromatic. Stir in carrot and zucchini, cooking for an additional 5-7 minutes until softened.
  3. Add diced tomatoes and broth to the pot. Bring to a simmer over medium-high heat, allowing it to bubble gently for about 5 minutes.
  4. Carefully add the prepared meatballs to the soup, ensuring they are spaced and submerged. Cover and let simmer for about 20 minutes.
  5. Taste the broth and adjust seasoning if needed. Stir in freshly chopped cilantro or parsley. Serve hot, optionally garnished with lime wedges or avocado slices.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This soup is flexible with ingredients; swap in any veggies you prefer or try a vegetarian version using lentils or chickpeas.

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