Albondigas Soup

Super excited to finally share this recipe with you all! I have been making albondigas (Mexican Meatball Soup) for many years and each time I make it it's different depending on what I have on hand. Sometimes it's a kitchen sink medley and that's the beauty of this recipe is it's so versatile. If you don't have canned diced tomatoes, no problem you can use fresh tomatoes. As long as you have the basics- ground beef and veggies, and chicken bouillon you're good. This is always in our rotation and my family LOVES it.

It's nice to be able to control the heat and spice in this dish! If you prefer it spicier, you can add fresh diced jalapeno to the meatballs. Adding potatoes to Mexican-style albondigas is not super common, my kids love potatoes in their soup so we add it but if you are trying to stay low-carb, leave it out.

Without further ado, we'll get straight to the recipe! I don't like lengthy recipe blog posts so I'll keep this short, LOL. If you make this recipe please let me know your thoughts, I'd love to hear your feedback. I left some tips in the notes. The biggest thing is to make sure to taste the broth to make sure it has enough FLAVA!

Albondigas Soup

Mexican style beef albondigas!

• 1 lb ground beef (I like 85% fat beef, adds flavor to the soup!)

• 3 sliced carrots

• 1 chopped yellow onion

• 5 cloves chopped garlic

• 3 stalks diced celery

• 3 chopped zucchini

• 3 med red potatoes chopped

• 1 egg

• ⅓ cup white rice

• 1 32 oz box chicken broth

• 1 32 oz box water

• 1 can diced tomatoes

• 2 tbsp chicken bouillon

• 2 tbsp avocado oil (or any oil )

• ⅓ cup cilantro

• 1 tsp salt

• 1 tsp oregano

• ½ tsp cumin ((or more for taste))

• 1 tsp dehydrated chopped onion ((or onion powder))

• 1 tsp garlic powder ((or 2 cloves fresh chopped garlic))

• ½ tsp pepper

Garnishes

• 1 avocado

• 2 lemon or lime

• red pepper flakes

• cilantro

1. Place the ground beef, egg, rice, cilantro, dehydrated onion, garlic powder, oregano, cumin, salt, pepper in a bowl and mixed together well.

2. Start to form meatballs smaller than golfball size balls then set aside. Makes about 16.

3. Chop the zucchini, celery, carrots, and potato in similar size chunks so cooking time will be consistent. Set aside.

4. Chop the garlic and onion. In a large stock pot or dutch oven, turn the heat to medium, add the avocado oil, chopped garlic, chopped onion and saute until softened. About 5 minutes. Add the stewed tomatoes and continue to saute for a few more minutes.

5. Add the 32 ounce box of chicken broth in.

6. Now fill the chicken broth box with water and add to the pot.

7. Add 1 to 2 tablespoons of the chicken bouillon.

8. Add the meatballs and let simmer for a good 30-45 minutes before adding the vegetables.

9. Add the vegetables and continue to simmer for another 30 minutes until vegetables are tender.

10. Garnish with fresh squeezed lemon or lime, fresh cilantro, avocado, red pepper flakes (optional radish and corn tortillas)

-The most important thing is to make sure the broth is seasoned well to your liking. You can do this by adding more chicken bouillon or salt to taste.

-You can totally double the recipe to make a giant batch. I hear it freeze well too.

-The potatoes are optional, if you're wanting more of a low-carb soup, then eliminate the potatoes. 

-If you don't have canned diced or stewed tomatoes you can use 2-3 ripe tomatoes chopped. 

-You can also use yellow or Mexican squash instead of zucchini, I do this often. 

-You can also add fresh chopped jalapeno to the meatballs to add more heat. If kids are eating this I do not recommend this step.

-Traditional Mexican Albondigas is made with Knorr pollo consome, but I no longer use this. I love the organic better than bouillon brand.

Soup

Mexican