Albondigas Soup
My warming albondigas soup recipe is full of zesty Mexican flavors, with juicy meatballs, potatoes, and tender veggies in a light broth. Make it on the stovetop OR slow cooker! Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 226kcal
Ingredients
- 1 1/4 lbs ground beef
- 1/4 cup cooked rice
- 2 cloves garlic minced
- 1 tablespoon parsley chopped
- 1/2 tablespoon mint leaves chopped
- 1 teaspoon smoked paprika
- 1 large egg beaten
For the soup
- 1 tablespoon olive oil
- 6 1/4 cups beef broth
- 1 lb canned tomatoes crushed
- 3 medium carrots peeled and chopped
- 3 small potatoes chopped
- 3/4 cup peas fresh or frozen
Instructions
- Combine ground beef, rice, garlic, parsley, mint, paprika, salt and pepper. Add beaten egg and stir by hand until just combined.
- Form balls from the mixture and place on a plate.
- Heat oil in a pot and add onions. Cook until softened. Add crushed tomatoes and soup into the pot and bring to a boil. Add vegetables and cook for 8 more minutes.
- Carefully drop meatballs into the pot and cook for 15 minutes. Season with salt and pepper if needed and serve with lime wedges.
Video
Notes
TO STORE: Once albondigas cool, transfer them into an airtight container and store the soup in the fridge for up to 5 days.
TO FREEZE: You can freeze albondigas soup for up to 6 months. I recommend removing the potatoes from the soup before freezing it. The potatoes may become grainy and mushy when you thaw the soup.
TO REHEAT: Reheat albondigas soup on the stovetop on medium-low heat or in the microwave at 30-second intervals.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 21g | Protein: 21g | Fat: 7g | Sodium: 860mg | Potassium: 902mg | Fiber: 4g | Vitamin A: 5404IU | Vitamin C: 22mg | Calcium: 63mg | Iron: 4mg | NET CARBS: 17g