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albondigas soup recipe mexican meatball

Albondigas Soup (Mexican Meatball Soup)

By Kimberly Killebrew
Not your typical albondigas soup, our version features meatballs that are positively PACKED with flavor, a colorful lineup of veggies, and an unforgettably delicious broth!
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
 
 

  • For the Meatballs:
  • 3/4 pound ground beef
  • 1/4 pound Easy Homemade Mexican Chorizo , (HIGHLY recommended!) or store-bought
  • 1/4 cup Masa Harina
  • 1 large egg
  • 1/2 cup finely chopped onions
  • 2 cloves garlic , minced
  • 1 chipotle en adobo , chopped + 2 teaspoons adobo sauce from can
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • For the Soup:
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow or white onion chopped
  • 1 clove garlic minced
  • 1 14 oz can of corn , drained
  • 1 14 oz can of black beans , rinsed and drained
  • 1 14 oz can of petite diced tomatoes
  • 1 4.5 oz can of diced green chilies with liquid
  • 2 chipotles en adobo , chopped
  • 10 cups beef stock
  • 1/3 cup uncooked long-grain rice
  • 1 bay leaf
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt plus more to taste
  • 1/4 cup chopped fresh cilantro
  • Extra chopped cilantro for garnish

Instructions
 

  • Preheat the oven to 400 degrees F.
    Place all the ingredients for the meatballs in a bowl and thoroughly combine everything. Form the mixture into 1-inch meatballs and place them on a lined cookie sheet. Bake for 16-20 minutes or until cooked through.
  • While the meatballs are cooking prepare the rest of the soup:
    Heat the oil in a large stock pot over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the beef stock and all remaining soup ingredients, except for the cilantro. Bring to a boil, reduce the heat to medium, cover and simmer for 15 minutes. Add the meatballs and cilantro and simmer for another 5 minutes. Add salt to taste.
    Serve hot sprinkled with some fresh chopped cilantro.

Nutrition

Calories: 364kcalCarbohydrates: 23gProtein: 23gFat: 20gSaturated Fat: 7gTrans Fat: 1gCholesterol: 79mgSodium: 1156mgPotassium: 1013mgFiber: 2gSugar: 4gVitamin A: 873IUVitamin C: 3mgCalcium: 76mgIron: 4mg
Course Entree, Main Dish, Soup
Cuisine Mexican
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