A traditional Mexican soup featuring tender meatballs made with ground beef or turkey, rice, and aromatic spices, simmered in a flavorful broth with fresh vegetables like carrots and zucchini.
mexican
Nutrition
Provides high protein from meat and moderate carbohydrates from rice and vegetables, with good amounts of vitamins from fresh vegetables and herbs.
| Calories | 300 kcal |
| Energy | 1256 kJ |
| Protein | 20 g |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 6 g |
| Cholesterol | 75 mg |
| Carbohydrate | 16 g |
| Sugars | 5 g |
| Dietary Fibre | 2 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnersouplunchmeal prepmain courseone potfamily friendlystovetop
Hearty Mexican Albondigas Soup Recipe
Homemade Menus (Sara)
6
servings
0
per serve
0
minutes
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Ingredients
Meatballs
Broth And Vegetables
Optional Garnishes
Equipment
Large pot
Plate
Instructions
1
Prepare the Meatballs
In a mixing bowl, combine the ground beef or turkey, cooked rice, minced garlic, chopped onion, egg, chopped cilantro, cumin, salt, and black pepper. Mix gently until just combined to keep the meatballs tender and moist.
In a mixing bowl, combine the ground beef or turkey, cooked rice, minced garlic, chopped onion, egg, chopped cilantro, cumin, salt, and black pepper. Mix gently until just combined to keep the meatballs tender and moist.
2
Shape the Albondigas
Using your hands, roll the mixture into small golf ball-sized meatballs and set them aside on a plate.
Using your hands, roll the mixture into small golf ball-sized meatballs and set them aside on a plate.
3
Prepare the Broth
In a large pot, heat oil over medium heat and sauté diced onion and minced garlic until fragrant. Add the beef or chicken broth, tomato sauce, diced carrots, zucchini, Mexican oregano, and season with salt and black pepper. Bring the broth to a gentle boil.
In a large pot, heat oil over medium heat and sauté diced onion and minced garlic until fragrant. Add the beef or chicken broth, tomato sauce, diced carrots, zucchini, Mexican oregano, and season with salt and black pepper. Bring the broth to a gentle boil.
4
Simmer the Meatballs
Carefully drop the albondigas into the simmering broth. Reduce heat to medium-low and cook uncovered for 20-25 minutes until the meatballs are fully cooked and the vegetables are tender.
Carefully drop the albondigas into the simmering broth. Reduce heat to medium-low and cook uncovered for 20-25 minutes until the meatballs are fully cooked and the vegetables are tender.
5
Final Touches
Adjust seasoning with salt and pepper as needed. Sprinkle fresh chopped cilantro on top and serve hot for a comforting meal.
Adjust seasoning with salt and pepper as needed. Sprinkle fresh chopped cilantro on top and serve hot for a comforting meal.
Hearty Mexican Albondigas Soup Recipe
Homemade Menus (Sara)
6
servings
0
per serve
0
minutes
A traditional Mexican soup featuring tender meatballs made with ground beef or turkey, rice, and aromatic spices, simmered in a flavorful broth with fresh vegetables like carrots and zucchini.
mexican
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Meatballs
Broth And Vegetables
Optional Garnishes
Equipment
Large pot
Plate
Instructions
1
Prepare the Meatballs
In a mixing bowl, combine the ground beef or turkey, cooked rice, minced garlic, chopped onion, egg, chopped cilantro, cumin, salt, and black pepper. Mix gently until just combined to keep the meatballs tender and moist.
In a mixing bowl, combine the ground beef or turkey, cooked rice, minced garlic, chopped onion, egg, chopped cilantro, cumin, salt, and black pepper. Mix gently until just combined to keep the meatballs tender and moist.
2
Shape the Albondigas
Using your hands, roll the mixture into small golf ball-sized meatballs and set them aside on a plate.
Using your hands, roll the mixture into small golf ball-sized meatballs and set them aside on a plate.
3
Prepare the Broth
In a large pot, heat oil over medium heat and sauté diced onion and minced garlic until fragrant. Add the beef or chicken broth, tomato sauce, diced carrots, zucchini, Mexican oregano, and season with salt and black pepper. Bring the broth to a gentle boil.
In a large pot, heat oil over medium heat and sauté diced onion and minced garlic until fragrant. Add the beef or chicken broth, tomato sauce, diced carrots, zucchini, Mexican oregano, and season with salt and black pepper. Bring the broth to a gentle boil.
4
Simmer the Meatballs
Carefully drop the albondigas into the simmering broth. Reduce heat to medium-low and cook uncovered for 20-25 minutes until the meatballs are fully cooked and the vegetables are tender.
Carefully drop the albondigas into the simmering broth. Reduce heat to medium-low and cook uncovered for 20-25 minutes until the meatballs are fully cooked and the vegetables are tender.
5
Final Touches
Adjust seasoning with salt and pepper as needed. Sprinkle fresh chopped cilantro on top and serve hot for a comforting meal.
Adjust seasoning with salt and pepper as needed. Sprinkle fresh chopped cilantro on top and serve hot for a comforting meal.
dinnersouplunchmeal prepmain courseone potfamily friendlystovetop
Nutrition
Provides high protein from meat and moderate carbohydrates from rice and vegetables, with good amounts of vitamins from fresh vegetables and herbs.
| Calories | 300 kcal |
| Energy | 1256 kJ |
| Protein | 20 g |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 6 g |
| Cholesterol | 75 mg |
| Carbohydrate | 16 g |
| Sugars | 5 g |
| Dietary Fibre | 2 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
