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Mexican Meatball Soup (Albondigas)
20 min prep time
1 hr cook time
8servings
Recipe by
Kelley Cleary Coffeen, PhD
Source
Tex Mex Diabetes Cooking
Photo by
Mittera
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!
Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!
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
-
Total Fat
5g
- Saturated Fat 1.6g
- Trans Fats 0.1g
- Cholesterol 130mg
- Sodium 450mg
-
Total Carbohydrate
7g
- Dietary Fiber 1g
- Total Sugars 2g
- Added Sugars 0g
- Protein 20g
- Potassium 540mg
- Phosphorous 230mg
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
Reviews & Ratings
Not recommended
Recommended