Description
Mexican Meatball Soup (Sopa de Albóndigas) is a comforting dish that combines tender meatballs with a savory broth made from vegetables, tomatoes, and spices. It’s rich, flavorful, and perfect for any occasion, offering a hearty and satisfying meal.
Ingredients
- 1 lb ground beef (or turkey, for a leaner option)
- 1/4 cup rice (uncooked)
- 1/4 cup fresh cilantro (chopped)
- 1 small onion (finely chopped)
- 1 egg
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (peeled and sliced)
- 2 zucchinis (sliced)
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder (optional, for heat)
- 1 bay leaf
- Fresh cilantro (for garnish, optional)
- Lime wedges (for serving, optional)
Instructions
- Make the meatballs: In a mixing bowl, combine the ground beef (or turkey), rice, cilantro, onion, egg, garlic, cumin, paprika, salt, and pepper. Mix well and roll the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Prepare the soup base: Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened. Add the carrots and zucchinis, and cook for another 3-4 minutes.
- Cook the meatballs: Gently add the meatballs to the pot with the vegetables, one at a time. Pour in the diced tomatoes, chicken broth, cumin, chili powder (if using), and bay leaf. Bring to a simmer and let cook for 25-30 minutes, or until meatballs are fully cooked and vegetables are tender.
- Season the soup: Taste the soup and adjust the seasoning with salt, pepper, or chili powder if needed. Remove the bay leaf.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot with tortillas or bread on the side.
Notes
- For a vegetarian version, use a plant-based ground meat substitute and vegetable broth.
- If you prefer more heat, add diced jalapeños or a spoonful of hot sauce to the broth.
- This soup freezes well! Let it cool completely, then store in an airtight container for up to 2-3 months.
- Adding beans or small pasta shapes like ditalini can provide extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
