How to Make Mexican Meatball Soup (Albondigas)
This is my go-to Mexican vegetable soup. I start with a simple beefy tomato broth. The meatballs add another layer of flavor, then I add more veggies and garnish. Delicious!
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20 min prep time
1 hr cook time
8servings
1 1/4 cups
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Step-By-Step Instructions:
-
In a large bowl, combine meat, rice, and egg. Mix in oregano, salt, and pepper.
Roll into 1-inch balls. Cover and set aside. -
In a large pot, heat oil over medium-low heat. Add onion and bell pepper, and
cook, stirring, until softened, 3–5 minutes. Add garlic and cook, stirring, for 2
minutes. -
Increase heat to medium-high, add broth and tomato paste, and bring to a
boil. -
Reduce heat to a simmer, add zucchini, and cook until zucchini is soft, 10–12
minutes. -
Gently add meatballs to simmering broth. Cover, reduce heat to low, and
simmer until meatballs are no longer pink inside and rice is tender, about 30
minutes. - Ladle soup and meatballs into individual bowls. Garnish with cilantro
Nutrition facts
8 Servings
-
Serving Size
1 1/4 cups
-
Amount per serving
Calories
160
- % Daily value*
-
Total Fat
5g
6%-
Saturated Fat
1.6g
8% -
Trans Fats
0.1g
-
Saturated Fat
-
Cholesterol
130mg
43% -
Sodium
450mg
20% -
Total Carbohydrate
7g
3%-
Dietary Fiber
1g
4% -
Total Sugars
2g
-
Dietary Fiber
-
Protein
20g
-
Potassium
540mg
11%
Ingredients
ground sirloin or lean ground beef
1 lbs
long-grain white rice
2 tbsp
large egg
1
fresh oregano
1/4 cup
salt
1 3/4 tsp
black pepper
1 tsp
olive oil
1 tsp
onion(s) (diced)
1 cup
red bell pepper (cored, seeded, and diced)
1 cup
garlic (minced)
4 clove
low-sodium beef broth
8 cup
tomato paste
2 tbsp
zucchini (chopped)
1/2 cup
fresh cilantro (minced)
2 tbsp