Description
Albondigas Soup is a cozy and flavorful Mexican-inspired dish featuring savory meatballs, fresh vegetables, and a rich broth. This comforting soup is simple to prepare, adaptable to various dietary preferences, and perfect for any season, offering a nourishing and satisfying meal that warms the body and soul.
Ingredients
Scale
Meatballs
- 1 lb ground beef or ground turkey
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt and pepper, to taste
Soup Base and Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 1 medium zucchini, diced
- 2 tablespoons tomato paste (natural)
- 6 cups water or vegetable broth
- 1 tablespoon apple cider vinegar (natural)
- Fresh cilantro, chopped, for garnish
- Natural gelling agent (optional)
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef or turkey, cooked rice, finely chopped onion, minced garlic, egg, vegetarian Worcestershire sauce (natural), and a pinch of salt and pepper. Mix gently until just combined, being careful not to overwork the meat. Form the mixture into small, even-sized meatballs about one inch in diameter. Set the meatballs aside on a plate.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for approximately 3 to 4 minutes until softened and fragrant. This step creates the flavorful base for the soup.
- Build the Broth: Add the diced carrots, potatoes, and zucchini to the pot. Stir in the tomato paste (natural), then slowly pour in the water or vegetable broth. Bring the mixture to a gentle simmer, stirring occasionally to fully incorporate the tomato paste, resulting in a rich and inviting broth.
- Cook the Meatballs: Carefully drop the prepared meatballs into the simmering broth, ensuring they have enough space and the pot is not overcrowded. Let the soup cook gently over low heat for 20 to 25 minutes, allowing the meatballs to cook through and the vegetables to become tender.
- Finish and Season: Taste the soup and adjust the seasoning with salt, pepper, and a splash of apple cider vinegar (natural) to brighten the flavors. Stir in freshly chopped cilantro just before serving to add a fresh herbal note.
Notes
- Keep meatballs small for even cooking and tender texture.
- Avoid overmixing the meat to prevent dense meatballs.
- Simmer the soup gently on low heat to maintain a clear broth and intact meatballs.
- Feel free to substitute vegetables according to the season or preference.
- Meatballs can be prepared ahead and stored refrigerated or frozen for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
Keywords: Albondigas Soup, Mexican meatball soup, comfort food, easy soup recipe, meatball soup, gluten free soup, hearty soup
