Go Back Email Link
–+ servings
A bowl of tomato-based soup with several meatballs, sprinkled with chopped herbs and crumbled cheese, served on a white plate with a spoon nearby.
Print Recipe
No ratings yet

Albóndigas Soup

You will be making this classic Mexican soup with deeply flavored broth and tender meatballs again, and again!.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: Beef, Chipotle, Meatballs, Pork, Soup
Servings: 6
Author: Nicole

Ingredients

For the Soup

  • 1 tablespoon vegetable oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano preferably Mexican
  • ½ teaspoon ground cumin
  • 6 cups beef or chicken stock
  • 1 (15 ounce) can crushed tomatoes
  • 1 small chipotle chile minced (optional)
  • 1-2 teaspoons adobo sauce
  • 2 medium carrots grated
  • 1 teaspoon kosher salt
  • ½ cup grated zucchini
  • ¼ cup uncooked rice

For the Albóndigas

  • ½ pound ground beef
  • ¼ pound ground pork
  • ¼ cup grated zucchini
  • 1 extra-large egg
  • 1 garlic clove minced
  • 4 corn tortilla chips or one stale corn tortilla processed into crumbs
  • 1 tablespoon minced fresh cilantro
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano preferably Mexican

Garnish

  • Chopped fresh cilantro
  • Crumbled Queso Fresco

Instructions

For the Soup

  • In a large saucepan, heat the oil over medium heat. In the oil, sauté the onion and garlic with the oregano and cumin until the onion is soft and translucent. Add the stock, tomatoes, chipotle, adobo, carrots, and salt (zucchini and rice will be added later). Reduce the heat to medium-low and simmer the soup for 20 minutes while you make the albóndigas.

For the Albóndigas

  • Preheat the oven to 350ºF. Lightly grease a large baking sheet; set aside. In a bowl, combine all of the meatball ingredients and mix well. Form the mixture into small balls, about ¾-inch in diameter. Place the meatballs on the baking sheet and bake until browned and cooked through, about 20-25 minutes. Remove the meatballs from the baking sheet and drain on paper towels. Add the meatballs, along with the zucchini and rice, to the soup. Continue to simmer for 30 minutes. Ladle the soup into bowls and garnish with chopped fresh cilantro and Queso Fresco. Enjoy!

Nutrition

Calories: 266kcal | Carbohydrates: 19g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 889mg | Potassium: 575mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3667IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 3mg
QR Code linking back to recipe