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Albondigas is a traditional Mexican soup! It is filling, full of flavors, and is comforting on a cold day. This soup makes it easy to include vegetables in your meals!

6 Servings
Preparation time
5 minutes
Cooking time
30 minutes
Total time
35 minutes
1 lb lean ground beef
1 large egg
1/2 onion, finely diced
3 clv Garlic, minced
1/4 C long grain rice
2 tsp salt
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp dried oregano
48 oz low-sodium chicken broth
3 large carrots (peeled and chopped into 1" pieces)
3 medium russet potatoes (chopped into 1" cubes)
2 zucchini, medium (chopped into 1" cubes)

1.    Add all the ingredients for the albondigas (meatballs) into a mixing bowl. Mix/fold thoroughly until everything is well combined. 
2.    Form 2-inch balls of this mixture. Place each on a plate or tray once rolled, then set aside.
3.    Add the chicken broth to a pot and bring it to a boil.
4.    Gently add the meatballs to the pot and let cook for 10 minutes. Add in the chopped carrots, potatoes, zucchini and chipotle peppers (if using). Boil for an additional 5 minutes. 
5.    Add 2-3 cups of water, if needed, and let simmer for 10-15 minutes or until the vegetables are fork tender.
6.    Let cool for 5 minutes before serving with fresh cilantro and a lime wedge. 
•    Optional: freshly chopped cilantro, lime wedges, and 2 chipotle peppers


Per Serving: Calories 320 kcal, Carbohydrates 41 g, Protein 27 g, Saturated Fat 2 g, Sodium 207 mg, Fiber 6 g, Sugars 8 g 



This recipe was adapted and modified from Yellow Bliss Road.