Albondigas (Mexican Meatball Soup)
Nutrition Information
  • Serves: 10 servings
  • Serving Size: about 1.5 cups
  • Calories: 320
  • Fat: 10 g
  • Carbohydrates: 31 g
  • Sodium: 780 mg
  • Fiber: 7 g
  • Protein: 27 g
  • Cholesterol: 90 mg
Type: Entree
Cuisine: Mexican
Prep Time: 
Cook Time: 
Total Time: 
Save Print
Ingredients
For the Meatballs:
  • 2 pounds 93% lean ground beef
  • ½ cup dry breadcrumbs
  • 2 eggs
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lime, juiced
  • 2 tablespoons water
For the Soup:
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 5-6 medium carrots, chopped
  • 3 cloves garlic, minced
  • 8 cups beef broth
  • 2 (14.5-ounce) cans diced tomatoes with chilies
  • 1 (8-ounce) can tomato sauce
  • 1 ½ tablespoons chili powder
  • 2 ½ teaspoons cumin
  • Pinch of red pepper flakes (optional)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 ½ cups frozen corn
  • 2 medium zucchini, chopped
  • Salt and pepper, to taste
  • Garnishes: Avocado, queso fresco, lime wedges, fresh cilantro, sour cream, tortilla chips, etc.
Instructions
  1. Preheat oven to 375 degrees F and lightly coat a baking sheet with cooking spray. In a large bowl, combine meatball ingredients and mix until well-combined. Form 1-inch meatballs and arrange about 1 inch apart on the baking sheet. Bake in oven for 10-12 minutes, or until cooked through.
  2. In a large pot, heat olive oil over medium-high heat. Add onion and saute 3-5 minutes, or until translucent. Add carrots and garlic and saute for 3-5 more minutes.
  3. Add tomatoes, tomato sauce, beef broth, chili powder, cumin and red pepper flakes. Bring to a boil and reduce heat to medium. Simmer uncovered for 7-10 minutes.
  4. Add meatballs, black beans, corn and zucchini. Simmer an additional 5 minutes. Taste and season with salt and pepper, as desired. Serve immediately with toppings of your choice.
Wordpress Recipe Plugin by EasyRecipe