Description
A hearty and flavorful Mexican Albondigas Soup featuring meatballs, vegetables, and spices.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1/2 cup uncooked white rice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped onion
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1 cup frozen corn
- 1/2 cup fresh mint leaves, chopped
Instructions
- In a large bowl, combine the ground meat, rice, cilantro, onion, egg, garlic, cumin, chili powder, salt, and black pepper. Mix until well combined, then form into small meatballs, about 1 inch in diameter.
- In a large pot, bring the beef broth to a boil over medium-high heat.
- Carefully add the meatballs to the boiling broth. Reduce the heat to medium and let simmer for about 10 minutes.
- Add the diced tomatoes, zucchini, carrot, and corn to the pot. Stir gently and continue to simmer for an additional 15-20 minutes, or until the vegetables are tender and the meatballs are cooked through.
- Stir in the chopped mint just before serving. Taste and adjust seasoning if needed.
- Serve hot, garnished with additional fresh mint if desired.
Notes
- For a spicier kick, add a diced jalapeño or a teaspoon of cayenne pepper to the meatball mixture.
- Substitute quinoa for the rice for a gluten-free option and a different texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg