Description

Sopa de Albóndigas is a traditional Mexican meatball soup made with flavorful homemade meatballs simmered in a light broth with tender vegetables. It’s hearty, comforting, and perfect for a nourishing family meal.

Ingredients

Units Scale

For the Meatballs:
1 lb ground beef (or a mix of beef and pork)
1/4 cup uncooked white rice
1 egg
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/4 cup finely chopped onion
1/2 teaspoon ground cumin
Salt and pepper, to taste
For the Soup:
1 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 zucchini, sliced
1 (15 oz) can diced tomatoes
6 cups chicken or beef broth
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh cilantro and lime wedges, for serving

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Instructions

In a large bowl, combine all meatball ingredients. Mix until just combined and shape into small meatballs, about 1 inch in diameter. Set aside.
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic; sauté for 2–3 minutes until fragrant.
Add carrots, celery, and zucchini. Cook for 5 minutes until vegetables start to soften.
Stir in diced tomatoes, broth, and oregano. Bring to a gentle boil.
Carefully drop meatballs into the broth. Reduce heat to a simmer and cook for 25–30 minutes, or until meatballs are cooked through and rice inside is tender.
Season with salt and pepper to taste. Garnish with fresh cilantro and serve with lime wedges.

Notes

Make sure meatballs are fully submerged in broth while cooking.
You can add potatoes or green beans for more variety.
This soup stores well and tastes even better the next day.

Nutrition

Serving Size: 1 1/2 cups
Calories: 320
Sugar: 5g
Sodium: 650mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg