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.
Albondigas Soup (Mexican Meatball)
Ingredients
- 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
Albondigas (Meatballs)
- 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
Instructions
- 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.
- Shape meatballs using a small cookie school or a large tablespoon. Roll between hands to form round balls and set aside.
- 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.
- 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.
- 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.
- Check soup for seasoning and add salt and pepper to taste. Garnish with minced cilantro to serve.
Recipe Notes:
Photography by Alejandro Photography // Recipe by The Lemon Bowl
CKK in LA
March 5, 2019 at 8:56 amI love this recipe! It was very easy to make and the taste met my expectations. I did customize by substituting zucchini for potatoes (didn’t have zuc) and added spinach. The soup was “thicker” or more hearty and ages better the next day. I love the meatballs and I also discovered the chipotle peppers in adobe sauce. The only thing that was a bit dicey was the rice be fully cooked in meatballs. That didn’t occur until after about 20-25 minutes for me.
Liz DellaCroce
March 6, 2019 at 1:29 pmWhat a great idea!!!!! So glad you liked it!
Jessica Herzog
December 8, 2018 at 12:53 amThe meatballs need eggs, first time doing it without… disintegration is the best word I can use. Very disappointed.
Liz DellaCroce
December 8, 2018 at 9:47 amHi Jessica, So sorry you didn’t have luck with this recipe. I make these all the time and never use eggs but have never had that issue. Did you happen to make any substitutions to my recipe? Let me know so I can help you troubleshoot!
BonJon
November 25, 2018 at 7:35 amuh mmmmm….
in the nutrition box it lists serving size as 1 g? so 213 calories in 1 tsp or less of soup? I have been told I must switch to low carb, and I’m checking the site out for healthy recipes. Guessing the 1 g serving size is incorrect?
Liz DellaCroce
November 25, 2018 at 10:13 amApologies the recipe is 2 cups! Enjoy!
Tal
July 16, 2017 at 5:09 pmThe 1/2 cup of rice is that cook or uncooked?
Liz DellaCroce
July 17, 2017 at 9:25 amUncooked! It cooks in the broth.
Maribel
May 15, 2017 at 8:23 pmWhen do you add the zucchini?
Liz DellaCroce
May 17, 2017 at 2:59 pmSo sorry about that!! Just revised the recipe but you add it with the celery and carrots. :) Enjoy!
Lisa @ The Meaning of Me
February 23, 2017 at 10:10 amThis 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
February 24, 2017 at 3:09 pmJust leave it out! It’s delicious without!
Lisa @ The Meaning of Me
February 25, 2017 at 10:45 amPerfect. Thanks!
Lisa @ The Meaning of Me
February 26, 2017 at 8:36 pmThis was delicious!