Albondigas soup is a Mexican soup with delicious meat balls, carrots, rice, and a slightly spicy tomato based broth. It has some great mexican seasonings…Mexican Oregano, Cumin, and some salsa for excellent flavor! This is one of our family favorites, and is best garnished with chopped avocado and cilantro on top.
I like how simple the soup is to make, and it’s all done in one pot for easy clean up….that part is almost as good as the soup itself. We usually serve this with chips and guacamole or some warm tortillas on the side.
Prep Time: 15 minutes
Cooking Time: 30 minutes
1 pound ground beef, extra lean
1/2 pound ground pork, lean
1 egg, large
1/4 cup milk
1/4 cup bread crumbs
4 cups beef broth or vegetable broth, low sodium
1 cup salsa
1 onion, medium, chopped
2 carrots, sliced
1 can (14 ounces) tomatoes, canned already chopped
2 teaspoons Mexican oregano, dried (you can use more if you like)
1/2 teaspoon cumin, ground (again, more if you like)
1/2 cup rice, long grain white or any
1/4 avocado, Haas or any, for garnish (more if you like, I know I do!)
1/4 cup cilantro, fresh, chopped, more on this too!
Preparation: Place broth, salsa, onion, carrots, tomatoes, oregano and cumin in a large soup pot. Add 1 cup of water and bring to a boil over medium high heat. Meanwhile, mix ground beef, pork, egg, milk and bread crumbs in a mixing bowl. Roll into small meatballs (about 24 meatballs). Drop meatballs into soup. Place cover on pot and cook for 10 minutes. Add rice and stir. Bring to a boil, then cover and reduce heat to low and cook for 15 to 20 minutes until rice is soft. Spoon off any fat from top of soup. Garnish with avocado and cilantro if desired.
Nutrition: Per Serving About: 360 calories, 14 g fat, 5 g saturated fat, 0 g trans fat, 29 g protein, 28 g carbohydrates, 3 g dietary fiber, 490 mg sodium