Delicious Albondigas Soup
Warm up your winter evenings with a bowl of albondigas soup, featuring savory meatballs in a rich broth filled with vibrant vegetables. This easy-to-make comfort dish is not only satisfying but also packed with flavor that will have everyone asking for seconds. Perfect for family gatherings or cozy nights in, this recipe combines simplicity and deliciousness, making it a must-try!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1/2 cup uncooked white rice
- 1/4 cup chopped fresh parsley
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 14.5 oz can diced tomatoes in juice
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, uncooked rice, parsley, garlic, and onion. Mix until well combined.
- Wet your hands slightly and roll the mixture into meatballs about 1 inch in diameter; place on a lined baking sheet.
- In a large pot over medium heat, add olive oil and sauté carrots and celery for about 5 minutes until softened.
- Pour in chicken broth and diced tomatoes; bring to a gentle simmer.
- Gently drop meatballs into the simmering broth. Cover and cook on low heat for 25-30 minutes until cooked through.
- Season with cumin, oregano, salt, and pepper to taste before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg