Homemade Albondigas Soup

Homemade Albondigas Soup
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Homemade Albondigas Soup is one of the ultimate Mexican comfort foods and you don’t have to be Mexican to enjoy it!

Albondigas Soup is a traditional Mexican soup made with juicy meatballs (albondigas) and it is loaded with vegetables including carrots, potatoes and celery.

Albondigas Soup recipe is hearty, warm, comforting and can be easily customized using your favorite vegetables. It can easily be made ahead and reheated , or stored in the freezer and defrosted when you need it.

Make it in the crock pot or slow cooker

To make it in a slow cooker, add all your ingredients except for your cilantro, to the slow cooker and cook on low for 4 hours. Add cilantro at the very end and add salt and pepper if to taste.

Delicious served with warm tortillas or crusty bread on the side.

STORAGE: Homemade Albondigas Soup

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.

FREEZER: Place in an airtight container and store in the freezer for up to 6 months.

REHEATING: Homemade Albondigas Soup

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 15-20 minutes

MICROWAVE: Place in a microwave dish and cook on full power for 2-3 minute.

Homemade Albondigas Soup RECIPE

INGREDIENTS 

For The Meatballs

1 lb Ground Beef

1 Bunch of Cilantro (finely chopped)

1 White Onion (finely chopped)

4 Garlic Cloves (minced)

1/4 tsp Garlic Salt

1/4 tsp Onion Powder

1/4 tsp Salt

1/4 tsp Black Pepper

For The Soup

4 Cans Chicken Broth

4 Carrots (sliced)

3 Celery Stalks (sliced)

3 Large Potatoes (cubed)

INSTRUCTIONS 

1. Place the ground beef in a mixing bowl, then add 1/2 of the cilantro, 1/2 of the chopped onion, the minced garlic, garlic salt, and onion powder.

2. Sprinkle with the salt and black pepper, and mix all the ingredients together using a fork.

3. Make the meatballs by rolling with your hands, the mixture should make 24 meatballs of this size but you can make larger or smaller balls.

4. Heat 2 tablespoons of cooking oil in a large skillet, add the meatballs and cook over medium heat for 8-10 minutes until the meatballs are browned. They don’t need to be fully cooked as they will finish cooking in the soup.

5. Remove the meatballs and set them aside. In the same skillet add the remaining 1/2 of the chopped onion. Cook for 5 minutes over medium heat until soft.

6. Next, pour the chicken broth into a large pot, add the onion and stir. Then add the carrots, celery and potatoes. Bring to a boil over high heat then reduce the heat and simmer for 10-15 minutes until potatoes are nearly tender.

7. Place the meatballs on top and add the remaining 1/2 of the cilantro, simmer for 25-30 minutes.

8. Remove from the heat and serve with tortillas or crusty bread, and garnish with fresh celery and carrots.

EQUIPMENT

MIXING BOWL

SKILLET

TIME

PREP TIME: 10 Minutes

COOK TIME: 1 Hour

TOTAL TIME: 1 Hour 10 Minutes

NUTRITIONAL VALUE

Fat: 7.2g

Protein: 34.9g

Total Carbs: 37.5g

Calories: 361 Calories

Albondigas Soup

Homemade Albondigas Soup

Albondigas Soup is a traditional Mexican soup made with juicy meatballs (albondigas) and it is loaded with vegetables including carrots, potatoes and celery.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6
Calories 361 kcal

Equipment

  • Mixing Bowl
  • SKILLET

Ingredients
  

  • For The Meatballs
  • 1 lb Ground Beef
  • 1 Bunch of Cilantro finely chopped
  • 1 White Onion finely chopped
  • 4 Garlic Cloves minced
  • 1/4 tsp Garlic Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • For The Soup
  • 4 Cans Chicken Broth
  • 4 Carrots sliced
  • 3 Celery Stalks sliced
  • 3 Large Potatoes cubed

Instructions
 

  • Place the ground beef in a mixing bowl, then add 1/2 of the cilantro, 1/2 of the chopped onion, the minced garlic, garlic salt, and onion powder.
  • Sprinkle with the salt and black pepper, and mix all the ingredients together using a fork.
  • Make the meatballs by rolling with your hands, the mixture should make 24 meatballs of this size but you can make larger or smaller balls.
  • Heat 2 tablespoons of cooking oil in a large skillet, add the meatballs and cook over medium heat for 8-10 minutes until the meatballs are browned. They don’t need to be fully cooked as they will finish cooking in the soup.
  • Remove the meatballs and set them aside. In the same skillet add the remaining 1/2 of the chopped onion. Cook for 5 minutes over medium heat until soft.
  • Next, pour the chicken broth into a large pot, add the onion and stir. Then add the carrots, celery and potatoes. Bring to a boil over high heat then reduce the heat and simmer for 10-15 minutes until potatoes are nearly tender.
  • Place the meatballs on top and add the remaining 1/2 of the cilantro, simmer for 25-30 minutes.
  • Remove from the heat and serve with tortillas or crusty bread, and garnish with fresh celery and carrots.

Notes

NUTRITIONAL VALUE
Fat: 7.2g
Protein: 34.9g
Total Carbs: 37.5g
Calories: 361 Calories