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Mexican Meatball Soup (Albondigas)

Mexican Meatball Soup (Albondigas)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Tex Mex Diabetes Cooking. Recipe Credit: . Photo Credit: Mittera.
Summary

This is my go-to Mexican vegetable soup. I start with a simple beefy tomato broth. The meatballs add another layer of flavor, then I add more veggies and garnish. Delicious!

Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!

  • Prep time
    20 min
  • Cook time
    1 hr
  • Servings
    8 Servings
  • Serving size
    1 1/4 cups
Dinner Lunch Main Dish Soup Lower Carb Mexican/Southwestern
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 1/4 cups
  • Amount per serving Calories 160

  • Total Fat 5g
    • Saturated Fat 1.6g
    • Trans Fat 0.1g
  • Cholesterol 130mg
  • Sodium 450mg
  • Total Carbohydrate 7g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 20g
  • Potassium 540mg
  • Phosphorus 230mg

Choices/Exchanges: 2 Starch, 1 Nonstarchy vegetable, 3 Lean protein

Dinner Lunch Main Dish Soup Lower Carb Mexican/Southwestern
Ingredients

Ingredients

  • ground sirloin or lean ground beef
    1 lbs
  • long-grain white rice
    2 tbsp
  • large egg
    1
  • fresh oregano
    1/4 cup
  • salt
    1 3/4 tsp
  • black pepper
    1 tsp
  • olive oil
    1 tsp
  • onion(s) (diced)
    1 cup
  • red bell pepper (cored, seeded, and diced)
    1 cup
  • garlic (minced)
    4 clove
  • low-sodium beef broth
    8 cup
  • tomato paste
    2 tbsp
  • zucchini (chopped)
    1/2 cup
  • fresh cilantro (minced)
    2 tbsp

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Directions

Directions

  1. In a large bowl, combine meat, rice, and egg. Mix in oregano, salt, and pepper. Roll into 1-inch balls. Cover and set aside.

  2. In a large pot, heat oil over medium-low heat. Add onion and bell pepper, and cook, stirring, until softened, 3–5 minutes. Add garlic and cook, stirring, for 2 minutes.

  3. Increase heat to medium-high, add broth and tomato paste, and bring to a boil.

  4. Reduce heat to a simmer, add zucchini, and cook until zucchini is soft, 10–12 minutes.

  5. Gently add meatballs to simmering broth. Cover, reduce heat to low, and simmer until meatballs are no longer pink inside and rice is tender, about 30 minutes.

  6. Ladle soup and meatballs into individual bowls. Garnish with cilantro

Reviews

Reviews

Write a Review
  • Not recommended

    The meatballs cooking in broth made it taste greasy.

  • Recommended

    This soup is very tasty! I cook for 2 and still made the 6 cup recipe, because it stores well in the fridge and is just as tasty reheated. I made it the first time to the letter, and the hubs with type 2 loved it. Second time I took some shortcuts, used frozen meatballs and store-bought zucchini "noodles" and it was just as lovely. Definitely adding to the winter menu this year.