Albondigas Soup (Mexican Meatball Soup)
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!
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Entree, Main Dish, Soup
Cuisine Mexican
Servings 6
Calories 364 kcal
- 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
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.
Calories: 364kcal | Carbohydrates: 23g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1156mg | Potassium: 1013mg | Fiber: 2g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 4mg
Keyword Albondigas Soup, Mexican Meatball Soup