Description
Sopa de Albóndigas is a traditional Mexican meatball soup made with tender beef meatballs, vegetables, and a flavorful broth, perfect for a comforting and hearty meal.
Ingredients
Units
Scale
- 1 lb ground beef
- 1/4 cup uncooked white rice
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 large potato, peeled and diced
- 6 cups chicken or beef broth
- 1 can (14.5 oz) diced tomatoes
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
Instructions
- In a large bowl, mix ground beef, rice, egg, garlic, cilantro, cumin, salt, and pepper. Form into 1-inch meatballs.
- In a large pot, heat vegetable oil over medium heat. Add chopped onion and garlic, and sauté until softened.
- Add carrots, celery, zucchini, and potato to the pot. Cook for about 5 minutes, stirring occasionally.
- Stir in the broth, diced tomatoes, and oregano. Bring to a boil.
- Carefully add the meatballs into the boiling soup. Reduce heat to a simmer and cook uncovered for 30–35 minutes, or until meatballs and vegetables are fully cooked.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro if desired.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- Leftovers can be stored in the fridge for up to 3 days.
- Add jalapeño or chili for a spicier soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg