It’s been super cold here in California these past few weeks and all I wanna do is stay inside and wrap myself in a warm, cozy blanket and enjoy some warm foods and drinks. This week on the menu we have some easy Albondigas Soup to get us through the week. I make a big batch of soup and enjoy it over the course of the next couple days. Leftover soup is my favorite because the flavors are just so much better the next day! I feel the same way about chili! Once the flavors have had a chance to marinate a bit longer the taste is just delicious.
Albondigas AKA Mexican Meatballs
This soup is great to make as a part of meal prep because you basically just put your ingredients into a large pot and let it simmer until everything is cooked through. The albondigas are flavorful and juicy from being made in the broth. They key really is in the broth. Having a great base will either make or break your soup.
Using a can of fire roasted tomatoes and either chicken, beef, or vegetable broth can definitely kick up the flavor a notch. I usually use chicken broth because that seems to be what I usually have on hand but I’ve had a thing for vegetable broth lately. I feel like it has more flavor than the chicken or beef broth that I’m used to using. Buying the resealable broth works great because I can use it throughout the week for other things.
The base for this soup when it comes to the vegetable is onion, celery, and carrots. Those three ingredients add so much natural flavor to anything that you make and I try to incorporate them whenever possible. Make sure to throw some fresh garlic into the mix as well!
Easy Albondigas Soup
Albondigas soup is a classic Mexican soup made of meatballs, fresh vegetables, and a broth base. It’s packed full or flavor, nutritious, and perfect for cold winter days!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Mexican
Ingredients
Meatballs
1 lb ground meat
1 egg
1/4 cup cilantro, chopped
1 tsp oregano
1 tsp cumin
1/2 tsp coriander
1 tsp onion powder
1 garlic clove, minced
1 cup zucchini, grated
salt & pepper to taste (optional)
1/2 tbsp red pepper flakes (optional)
Soup
6 cups chicken, beef, or vegetable broth
1 medium yellow onion, chopped
3 medium carrots, chopped
3 stalks celery, chopped
1 can fire roasted tomatoes
Remaining cilantro bunch
salt & pepper to taste (optional)
Instructions
- Combine all of the meatball ingredients, mix thoroughly, and roll into medium sized meatballs. I like to use a 1 1/2 tbsp cookie dough scoop
- In a large pot combine the broth, onion, carrots, celery, and can of fire roasted tomatoes, and any additional spices you’d like
- Bring broth to a boil, drop albondigas (meatballs) into soup, reduce heat, and let simmer for 15-20 minutes or until albondigas are fully cooked
- Serve alone or with a side of rice
Keywords: dinner, meatballs, albondigas, soup, broth, healthy, low fat, low carb
OMG! So many of my favorite things in this recipe! I can’t wait to try it!
Kaci! Love you, girl! I love most Mexican inspired recipes! YUMMMM!!