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Albondigas

A delightful Mexican meatball soup packed with flavor, protein, and vegetables, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 1/2 cup rice (or cauliflower rice for low carb)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon cumin
  • Salt and pepper to taste
Soup Base
  • 4 cups chicken or vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1/2 teaspoon chili powder
  • 1 cup zucchini, diced

Method
 

Preparation
  1. In a bowl, combine ground beef, rice, cilantro, onion, garlic, egg, cumin, salt, and pepper. Form this mixture into small meatballs.
Cooking
  1. In a large pot, bring the broth to a boil.
  2. Add the diced tomatoes and chili powder to the pot.
  3. Gently add the meatballs to the boiling broth and cook for about 10 minutes.
  4. Add the zucchini and cook for another 5-10 minutes until the meatballs are cooked through and the zucchini is tender.
  5. Serve hot, garnished with additional cilantro if desired.

Notes

For a more flavorful broth, try using homemade chicken or vegetable broth. If you like it spicy, you can add jalapeños or more chili powder. To save time, you can prepare the meatballs in advance and refrigerate them. You can customize this soup by adding other vegetables like carrots and bell peppers.