Albondigas
Tuck into a warm, nutritious bowl of Albondigas, a delicious Mexican meatball soup with a flavorful broth and vegetables.
Yield: 6 servings
Calories: 297kcal
Materials
For the Meatballs
- 1 lb ground beef
- ½ white onion finely chopped
- ¼ bunch cilantro finely chopped
- ½ cup long white rice
- 1 tsp cumin
- 1 tsp garlic powder
- 2 - 3 chipotle peppers finely chopped
- 1 egg
- salt and pepper
For the Rest
- 4 roma tomatoes
- ½ white onion
- 6 garlic cloves
- 2 - 3 chipotle peppers depending on spice level
- 1 tsp oregano
- 1 - 2 tbsp chicken bouillon
- 1 large carrot chopped
- 2 small potatoes chopped
- 1 zuchinni chopped
To Serve
- cilantro chopped
- lime wedges
- tortillas
Instructions
- Make the meatballs. In a mixing bowl, add the ground beef, onion, cilantro, rice, cumin, garlic powder, chipotle peppers, egg, salt, and pepper. Mix to combine and form into small balls, about the size of a golf ball. Set aside.
- In a blender, add the tomatoes, onion, garlic, chipotle peppers, 1 tbsp bouillon, oregano, and 2 cups of water. Blend until smooth. Taste and adjust seasoning if necessary.
- In a large pot over medium high heat, add the blended sauce and bring to a boil. Add 5 cups of water and 1 tbsp chicken bouillon. Once broth is boiling, carefully add the meatballs. Cook for 5 minutes, stirring occasionally.
- After 5 minutes, add carrot and potatoes. Cook for 12 - 15 minutes.
- Then, add zucchini and cook for 5 minutes. Taste broth and adjust seasoning if needed.
- Serve topped with cilantro, a squeeze of lime, and warm tortillas or rice.
Video
Nutrition
Calories: 297kcal | Carbohydrates: 21g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 71mg | Potassium: 385mg | Fiber: 3g | Sugar: 4g | Vitamin A: 394IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2mg