Albondigas (Mexican Meatball Soup)

Albondigas (Mexican Meatball Soup)

4.2(76)

Albondigas is a traditional Mexican soup of beef and turkey meatballs simmered in a fragrant tomato and chicken broth. Filled with vegetables and spices, it’s hearty and delicious. Don’t forget the toppings! Sliced avocado, shaved radishes, cilantro, crumbled queso fresco, and serrano peppers add even more flavor and texture.

Cook Time
1 hr 5 min
Total Time
1 hr 15 min
Yield
8 servings

Ingredients

Meatballs

  • 1 lb ground beef (425 g)
  • 1 lb ground turkey (425 g)
  • ½ cup long grain rice (100 g)
  • 1 large egg
  • 3 cloves garlic, minced
  • 2 ½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon Mccormick® ground cumin
  • ¼ cup fresh cilantro (10 g), finely chopped
  • 1 tablespoon canola oil

Soup

  • 1 cup white onion (150 g), medium, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon oregano, (preferably Mexican oregano)
  • ½ teaspoon Mccormick® ground cumin
  • 1 dried ancho chile
  • 2 large carrots
  • 2 stalks celery, chopped in 1/2 in(1.24 cm)
  • ¼ lb red potato (105 g), chopped into ½-inch (1.24 cm) pieces
  • 1 ½ teaspoons kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 2 cans diced tomato
  • 4 cups unsalted chicken stock (960 mL)
  • lime juice, to taste

For Serving

  • avocado, sliced
  • radish, thinly shaved
  • fresh cilantro, chopped
  • queso fresco, crumbled
  • serrano pepper, thinly sliced
  • Lime wedge
  • hot sauce

Nutrition Info

  • Calories 327
  • Fat 17g
  • Carbs 14g
  • Fiber 20g
  • Sugar 5g
  • Protein 30g

How to Make It

1. Step
Make the meatballs: In a large bowl, combine the ground beef, ground turkey, rice, egg, garlic, salt, pepper, cumin, and cilantro and gently mix together until well combined. Use an ice cream scoop or your hands to shape the meatballs into 1½-inch balls, about the size of a golf ball. You should have about 25 meatballs.
2. Step
Heat a large Dutch oven over medium heat. Add the canola oil and warm for about 1 minute. Working in batches, add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a baking sheet and repeat with the remaining meatballs.
3. Step
Make the soup: Reduce the heat to medium-low. Add the onion to the pot, scraping up any browned bits on the bottom with a wooden spoon. Cook until the onion is soft and translucent, 5–7 minutes. Add the garlic and cook until fragrant, 2–3 minutes. Add the cumin, oregano, and ancho chile and continue cooking for another minute, until fragrant.
4. Step
Add the carrots, celery, potatoes, salt, pepper, tomatoes and their juices, and stock and stir to combine. Cover the pot and let the soup simmer for 30–35 minutes, until the vegetables have softened.
5. Step
Add the meatballs and cook, covered, until cooked through, 15–20 minutes.
6. Step
Season the soup with salt, pepper, and lime juice to taste.
7. Step
Immediately ladle the soup into bowls, discarding the ancho chile. Top with avocado, radishes, cilantro, queso fresco, serrano peppers, and a generous squeeze of lime juice. Serve with hot sauce on the side.
8. Step
Enjoy!

Tags

Walmart Meal PlanningHigh-ProteinMcCormick Seasoned ProDry Measuring CupsWooden SpoonComfort FoodBaking PanWeeknightIce Cream ScoopStove TopLunchMixing BowlDinnerDutch OvenOne-Pot or PanLiquid Measuring CupMeasuring SpoonsMexican

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