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Albondigas Soup (Mexican Meatball Soup) Recipe (1)

Albondigas Soup (Mexican Meatball Soup) Recipe

This soul-warming soup is a complete and balanced meal in itself!
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 370kcal

Ingredients

  • 1 quart low-sodium beef broth
  • 2 large carrots, peeled and sliced
  • 2 medium-sized potatoes, peeled and dice
  • 1-16 oz jar salsa (your choice of milk, medium, or hot)
  • 1 lb lean ground beef
  • ¼ cup breadcrumbs
  • ¼ cup milk
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 ½ tsp dried parsley
  • 1 ½ tsp dried onion flakes
  • Salt and pepper to taste
  • Lemon wedges, sliced avocado, and fresh cilantro for serving

Instructions

  • Place the beef broth, carrots, potatoes, and salsa in a large Dutch oven or pot. Bring to a boil, reduce the heat, and simmer for 15 mins.
  • Make the meatballs: combine the ground beef, breadcrumbs, milk, dried herbs, salt, and pepper in a medium-sized bowl using your hands. Form one-inch balls.
  • Bring the broth to a boil and drop the meatballs into the pot carefully. Once all the meatballs are in, simmer for 10 minutes or until they are cooked through. Check the seasoning and add salt and pepper if needed.

Notes

  1. Do not overmix the meat. If you want tender meatballs, mix all the ingredients just until combined.
  2. Remember to check the seasoning and add salt and pepper to the soup if needed.
  3. Don’t add all the meatballs at once, or you will make a mess and spill soup all over your stove.

Nutrition

Calories: 370kcal | Carbohydrates: 31g | Protein: 31g | Fat: 11g