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Lily

Mexican Meatball Soup: Discover This Easy Recipe!

A hearty and flavorful Mexican Albondigas Soup featuring meatballs, vegetables, and spices.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a large pot, bring the beef broth to a boil over medium-high heat.
  3. Carefully add the meatballs to the boiling broth. Reduce the heat to medium and let simmer for about 10 minutes.
  4. 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.
  5. Stir in the chopped mint just before serving. Taste and adjust seasoning if needed.
  6. Serve hot, garnished with additional fresh mint if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 22gProtein: 24gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 4g

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.

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