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Albondigas in a bowl with a lime on the side
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Albondigas Soup

Classic Mexican Albondigas Soup made with low fat beef meatballs. A Mexican comfort dish that is flavorful and healthy at the same time. Enjoy!
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Calories 398kcal
Author Ana Frias

Ingredients

For the Albondigas

  • 2 pounds 96% ground beef
  • 1 egg
  • 3 Tablespoons uncooked white rice
  • 3/4 teaspoon ground pepper
  • 1 teaspoon oregano
  • 1 1/2 teaspoon kosher salt

For the Soup

  • 2 Tablespoons olive oil divided
  • 1/3 cup white rice
  • 2 stalks celery chopped
  • 1 small onion chopped (about 1 cup)
  • 4 large carrots peeled & chopped
  • 1 garlic clove peeled
  • 12 cups hot water
  • 8 oz. can tomato sauce
  • 2 beef bullion cubes
  • 1/2 teaspoon ground pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano
  • 1/2 cup cilantro chopped
  • 3 cups fresh green beans cut in halves
  • 2 small white potatoes peeled and sliced
  • 2 medium zucchinis sliced

Instructions

  • To make the albondigas: Add all ingredients in a large bowl and mix well with your hands. Form into 1-inch meatballs and roll between your palms. Set aside.
  • The soup: In a large stock pot add 1 tablespoon olive oil and heat over medium-high heat.
  • Add the rice and sauté until light brown, making sure to keep stirring so that it doesn't burn. Remove from the pot and set aside.
  • Add the other 1 tablespoon olive oil, celery, onion, carrots & garlic. Sauté until the onions become soft, about 3 minutes.
  • Add the water, beef bullion, tomato sauce, albondigas, salt, pepper, oregano & cilantro. Stir & cover the pot with a lid.
  • Cook over low-medium heat. Add the rice after 50 minutes of cooking. Cover and cook for another 10 minutes.
  • Add the potatoes and green beans. At this point taste the broth and add more salt & pepper if needed. Cook for 15 more minutes.
  • Add the zucchini and cook for 10 more minutes.
  • Serve hot.

Notes

  • Sautéing the rice & adding it later prevents it from becoming too mushy!
  • The albondigas are all done when it's soft to cut in half.

Nutrition

Serving: 4albondigas | Sodium: 1116mg | Sugar: 13g | Fiber: 8g | Potassium: 1489mg | Cholesterol: 93mg | Calories: 398kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 3g | Fat: 11g | Protein: 45g | Carbohydrates: 34g