Meatball Soup Recipe - Mexican Albondigas Soup Recipe

Mexican albondigas soup
Evan Sklar/Photodisc/Getty Images
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
225 Calories
9g Fat
20g Carbs
17g Protein
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 225
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 14%
Cholesterol 61mg 20%
Sodium 253mg 11%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Protein 17g
Calcium 70mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Recipe reprinted with permission from Better Homes and Gardens Mexican Cooking (Better Homes and Gardens).

Ingredients

  • 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

Steps 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 until meatballs and vegetables are done.

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