Meatball Soup Recipe - Mexican Albondigas Soup Recipe

Mexican albondigas soup
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  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 8 to 10 servings
Ratings

Mexican albondigas meatball soup is a great way to stretch a pound of ground beef to feed 10 people. The tasty soup is loaded with vegetables and rice. This is a truly satisfying meal when needing to feel a large group of people.

What You'll Need

  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, minced
  • 2 tablespoons cooking oil
  • 4 cups water
  • 2 (10-1/2-ounce) cans condensed beef broth
  • 1 (6-ounce) can tomato paste
  • 2 medium potatoes, peeled and cubed (2 cups)
  • 2 medium carrots, sliced (1 cup)
  • 1 beaten egg
  • 1/4 cup snipped cilantro or parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano, crushed
  • 1/8 teaspoon pepper
  • 1 pound ground beef
  • 1/4 cup long grain rice

How to Make It

  1. In a large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.
  2. Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice. Mix well. Form mixture into 1-inch meatballs.
  3. Add meatballs, a few at a time, to the simmering soup. Return to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.


    Recipe Source: (Better Homes and Gardens)
    Reprinted with permission.

    Nutritional Guidelines (per serving)
    Calories 225
    Total Fat 9 g
    Saturated Fat 3 g
    Unsaturated Fat 4 g
    Cholesterol 61 mg
    Sodium 253 mg
    Carbohydrates 20 g
    Dietary Fiber 2 g
    Protein 17 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)