Albondigas Soup (Mexican Meatball Soup)

Albondigas Soup (Mexican Meatball Soup)
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Albondigas soup is always a favorite in our home. It was one of my father-in-law’s favorites, and is one of my husband’s favorites now. I usually use a homemade salsa, but store bought salsa works too and makes this a quick and easy meal.

Albondigas Soup

Albondigas Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people
Calories 146kcal
Author Loni Banes

Ingredients

  • 1 quart water
  • 4 carrots sliced
  • 2 potatoes peeled and diced
  • 1 onion diced
  • 1-1/2 cups salsa medium or hot
  • 2 beef bouillon cubes
  • 1-1/2 pounds ground beef
  • 1/3 cup seasoned dry bread crumbs
  • 1/3 cup milk
  • fresh cilantro chopped (optional)

Instructions

  • In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil.
  • Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
  • Mix the beef, breadcrumbs, and milk together in a bowl.
  • Form into 1-inch meatballs, and drop into boiling broth.
  • Once soup returns to a boil, reduce heat to medium-low.
  • Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender.
  • Serve with sprinkled cilantro for garnish.

Nutrition

Calories: 146kcal | Carbohydrates: 15g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 476mg | Potassium: 441mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5199IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg
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