albondigas in a teal crock with lid
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Albondigas

Albondigas Soup is a delicious meatball soup with a richly flavored broth. Delicate meatballs seasoned with fresh herbs bump up the flavor!
Course Soup
Cuisine American
Keyword albondigas
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Calories 235kcal
Author Kylee

Ingredients

MEATBALLS

  • 1 lb lean ground beef
  • 1 egg
  • 2 tsp garlic
  • ¼ cup fresh cilantro
  • ¼ cup fresh oregano or parsley
  • 1 tsp cumin
  • ½ tsp ground coriander
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup cooked rice

SOUP BASE

  • 1 Tbs olive oil
  • 1 cup onion
  • 1 cup celery
  • 1 cup carrot
  • 1 tsp garlic
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • 6 cups chicken broth can substitute beef broth
  • 15 oz fire roasted diced tomatoes
  • 8 oz potatoes chopped into small pieces

GARNISH

  • extra cilantro

Instructions

MAKE THE MEATBALLS

  • Combine all ingredients in a large bowl until well mixed.
  • Roll into meatballs – I use a cookie scoop to create even-sized meatballs. Place them on a tray, and refrigerate while you make the soup base

MAKE THE SOUP BASE

  • Heat the olive oil over medium-high heat.
  • Sauté the onion, celery and carrots until softened.
  • Add garlic, cumin, oregano, salt and pepper and cook 1 minute.
  • Add the chicken stock, tomatoes and potatoes.
  • Bring to a boil, the reduce the heat and allow to simmer for 5 minutes.
  • Add the meatballs - lower them in gently using a slotted spoon.
  • Cover and simmer over medium low heat for about 15-20 minutes, until meatballs are cooked through (should be 160 degrees F when tested with an instant read thermometer).
  • Sprinkle the cilantro over the top of the soup, and serve.

Nutrition

Calories: 235kcal | Carbohydrates: 20g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 1646mg | Potassium: 798mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4042IU | Vitamin C: 26mg | Calcium: 114mg | Iron: 5mg