Real Recipes From Real Home Cooks ®

albÓndigas • mexican meatball soup

Recipe by
Francine Lizotte
Surrey South, BC

With fresh ingredients, this tasty soup is a flavorful meal everyone will enjoy!

yield 8 serving(s)
prep time 30 Min
cook time 35 Min
method Stove Top

Ingredients For albÓndigas • mexican meatball soup

  • 1 1/2 lb
    lean ground beef
  • 3/4 c
    white onions, finely chopped
  • 1/4 c
    long grain white rice
  • 2 lg
    cloves garlic, pressed
  • 1 lg
    free-range egg, beaten
  • 1/4 c
    cilantro, finely chopped
  • 1 tsp
    ground cumin
  • 1 tsp
    chipotle chili powderound cumin
  • 1/2 tsp
    dried mexican oregano leaves
  • 1/2 tsp
    ground himalayan pink salt
  • 1/2 tsp
    freshly ground black pepper (i always use mixed peppercorns)
  • SOUP
  • 2 Tbsp
    olive oil
  • 1 c
    white onions, diced
  • 1 c
    poblano peppers, diced
  • 1 c
    carrots, peeled and diced
  • ground himalayan pink salt, to taste and divided
  • 2 lg
    cloves garlic, pressed
  • 1 Tbsp
    chipotle pepper in adobo
  • 2 c
    yukon gold potatoes, washed and cubed
  • 1 can
    (15 oz.) fire roasted diced tomatoes
  • 1 can
    (14 oz.) corn kernels, drained
  • 1 can
    (8 oz.) tomato sauce
  • 6 c
    low-sodium beef broth
  • 1 md
    zucchini, quartered and diced
  • 1 tsp
    dried mexican oregano leaves
  • 1 tsp
    ground cumin
  • freshly ground black pepper (i always use mixed peppercorns), to taste
  • 1/2 Tbsp
    freshly squeezed lime juice
  • 1/4 c
    chopped cilantro, for garnish

How To Make albÓndigas • mexican meatball soup

  • 1
    In a large bowl, combine meatball ingredients. Mix well and cover with plastic wrap making sure it touches the surface. Transfer to the fridge for 1 hour.
  • 2
    Preheat oven to 425ºF. Line a large baking sheet with foil lightly coated with cooking spray.
  • 3
    Using a measuring scoop, form meat into 1 ½ inch balls and place them on the prepared baking sheet.
  • 4
    Transfer to the preheated oven and bake for 20 minutes or until the internal temperature reaches 160ºF, rotating the baking sheet halfway through.
  • 5
    Remove from the heat and set aside until needed.
  • 6
    Meanwhile, in a Dutch oven over medium-high heat, add oil and when hot, add onions, poblano peppers and carrots; season with salt. Sauté the vegetables for 5 minutes.
  • 7
    Add garlic and sauté for 1 minute. Add chipotle pepper in adobo and stir to coat.
  • 8
    Add potatoes, diced tomatoes, corn cornels, tomato sauce, and beef broth; stir well.
  • 9
    Increase the heat to high and bring the mixture to a boil. Reduce to medium-low and simmer for 10 minutes, stirring often.
  • 10
    Add zucchini, oregano, cumin, salt and pepper; stir well. Increase the heat to high, bring the mixture to a boil, cover, reduce the heat to medium-low and simmer for another 10 minutes or until potatoes and zucchini are tender (or almost).
  • 11
    Add baked meatballs pushing them down into liquid to submerge and bring the mixture back to a simmer.
  • 12
    Start the timer and cook for 5 minutes or until heated through and the rest of the ingredients are tender
  • 13
    Serve soup in warm bowls, add lime juice and garnish with chopped cilantro.
  • 14
    To view this healthy Mexican soup on YouTube, click on this link >>>