This warm and comforting albondigas soup recipe is packed with hearty vegetables and Mexican-style meatballs.
With winter still in full force, there is nothing I crave more than a hearty bowl of soup. Not only is soup a great way to add several servings of vegetables into your day but it’s a great way to stretch your food budget.
Case in point: this rich and flavorful albondigas soup uses just 16 ounces of ground beef to create six generous portions. If you’re looking to eat less meat or make higher priced grass-fed beef stretch further, soup is always a great option.
Scented with fresh cilantro, warm cumin, dried oregano and fresh garlic, these little beef and rice meatballs are insanely delicious and fun to eat.
Chipotle peppers in adobo sauce add a slight kick of heat and a subtle smokiness that pairs perfectly with the warm cumin and fresh lime juice.
Sprinkle with fresh cilantro right before serving and dinner is done. Your spoon is waiting.
This warm and comforting albondigas soup recipe is packed with hearty vegetables and Mexican-style meatballs.
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 medium zucchini diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce minced
- 8 cups chicken broth
- 2 tablespoons lime juice
- salt and pepper to taste
- cilantro optional garnish
- 1 pound ground sirloin beef
- 1/2 cup white rice - long grain
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 cup cilantro minced
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Start by making the meatballs. Place all ingredients in a medium bowl (ground sirloin through cilantro) and mix well with hands until ingredients are evenly incorporated.
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Shape meatballs using a small cookie school or a large tablespoon. Roll between hands to form round balls and set aside.
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Begin making the soup by heating oil in a large stock pot over medium-high heat. Add onions, carrots, zucchini and celery as well as a pinch of salt and pepper. Sauté until onions are translucent, about 7-8 minutes.
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Add garlic, cumin, oregano and chipotle peppers to the pan and heat until fragrant, about 60 seconds, stirring frequently. Pour in chicken broth and lime juice and stir well.
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Increase heat to high and bring entire pot of soup to a low boil. Slowly add in the reserved meatballs and bring back to a boil. Reduce heat to low and cook until meatballs are cooked through, about 15 minutes.
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Check soup for seasoning and add salt and pepper to taste. Garnish with minced cilantro to serve.
Serving Size: 2 cups
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Take a look at my Pinterest board for more soup recipes!
Tal
The 1/2 cup of rice is that cook or uncooked?
Liz DellaCroce
Uncooked! It cooks in the broth.
Maribel
When do you add the zucchini?
Liz DellaCroce
So sorry about that!! Just revised the recipe but you add it with the celery and carrots. :) Enjoy!
Lisa @ The Meaning of Me
This looks awesome, Liz. My family does not like the flavor of of chipotle peppers in adobo, though. What would you suggest instead? They aren’t big fans of super-spicy, either.
Liz DellaCroce
Just leave it out! It’s delicious without!
Lisa @ The Meaning of Me
Perfect. Thanks!
Lisa @ The Meaning of Me
This was delicious!
Liz DellaCroce
So glad you loved it!!! Have you tried Gloria’s Pork Tacos?? So good also. https://thelemonbowl.com/2016/02/slow-cooker-pork-tacos-with-pickled-onions.html