Albondigas soup in a white bowl topped with fresh cilantro and sliced radishes.
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4.09 from 12 votes

Albondigas Soup

This Albondigas Soup, an authentic Mexican meatball soup, is served in a light and healthy broth full of vegetables and and lean protein! (gluten free, paleo)
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Calories: 214kcal
Author: Isabel Eats

Ingredients

For the albondigas (meatballs)

  • 1 pound lean ground beef (or 1/2 pound ground beef and 1/2 pound of fresh chorizo)
  • 1 large egg
  • 2 teaspons minced garlic (about 2 cloves)
  • 1/2 cup cooked white rice
  • 1/2 cup chopped cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper

For the soup broth

  • 2 teaspoons olive oil
  • 3 celery stalks, sliced
  • 2 large carrots, peeled and diced
  • 1 medium onion, chopped
  • 8 cups chicken broth (you could also use beef or vegetable broth)
  • 1/2 cup chopped cilantro
  • 3 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • salt and black pepper, to taste

Instructions

  • In a large mixing bowl, add all the ingredients for the meatballs and mix together with your hands until just combined - try not to overwork the meat too much, just until you feel like all the ingredients have been evenly dispersed.
  • Roll the mixture into small meatballs - about 24 to 28 in total. Set aside.
  • Heat a large Dutch oven or pot over medium-high heat. Add the olive oil and the celery, carrots, onions and a pinch of salt. Saute for about 8 minutes, until the onions have softened.
  • Add the chicken broth, cilantro, tomato paste, oregano, cumin. Mix together until the tomato paste has fully dissolved and season with salt and pepper, to taste.
  • Bring the broth to a boil), reduce heat and simmer uncovered for 10 minutes.
  • While the broth is simmering, drop the meatballs into the pot one by one. Bring the soup back to a simmer and then cover and cook for 10 more minutes.
  • Uncover, taste the broth and season with more salt if desired.
  • Serve the soup in a bowl by itself or with some cooked white rice. Enjoy!

Notes


Nutrition Facts
Albondigas Soup
Amount Per Serving (1 /6th of recipe)
Calories 214 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 81mg27%
Sodium 879mg37%
Potassium 434mg12%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 20g40%
Vitamin A 3650IU73%
Vitamin C 7.4mg9%
Calcium 40mg4%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1/6th of recipe | Calories: 214kcal | Carbohydrates: 9g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 81mg | Sodium: 879mg | Potassium: 434mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3650IU | Vitamin C: 7.4mg | Calcium: 40mg | Iron: 2.9mg