Easy Albondigas Soup (Mexican Meatball Soup)

Perfect weeknight meal!

Easy Albondigas Soup (Mexican Meatball Soup)
Easy Albondigas Soup (Mexican Meatball Soup)

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • For the Soup:

  • 8

    cups of chicken, beef or vegetable stock

  • 2

    tbs of fresh cilantro; chopped

  • 1/4

    tsp of dried oregano (adj. to your taste)

  • Dash of Chili Powder.

  • Salt and Pepper to taste

  • 2

    Carrots; cut in rounds (about a 1/2 inch)

  • 2

    Mexican Squash; cut in rounds a little larger than the carrots

  • 1

    large Potato; cut into large cubes

  • 1

    Serrano or Jalapeno Chili; whole

  • 2

    tbs tomato paste

  • 1

    14.5 oz can of Mexican style diced Tomatoes

  • 1/2

    cup of onion chunks

  • For the Meatballs:

  • 1

    lb. very lean ground beef

  • 2

    tbs. of fresh cilantro; chopped

  • 1/2

    med. onion chopped fine

  • 1/3

    cup of uncooked long-grain or jasmine white rice

  • 1

    tsp pepper

  • 1

    tsp salt

  • 1

    egg

  • You can use regular Zucchini squash instead of the Mexican squash... but it will not have as firm of texture as will the Mexican squash.

Directions

Soup: Combine all the soup ingredients listed above (except the squash)in a large pot and heat to a boil. While you're waiting for the soup to boil make the meatballs. Meatballs: Combine all the meatball ingredients listed above; in a bowl. Get your hands damp/wet and mix well by hand. Once your soup has started boiling; form your meatballs into 1 inch balls and drop them into the soup. Lastly; add in the Mexican Squash. Cook until the meatballs and squash are cooked; about 20 minutes. Taste test, then adjust seasonings to your taste. Serve in large bowls accompanied with tortillas of your choice.

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