Mexican Meatball Soup (Albondigas) Recipe

Rating 5.0
| 1
Albondigas, Mexican meatball soup, is delicious and perfect for any time of the year! This healthy soup is loaded with vegetables and hearty meatballs in a flavorful chile broth.
Dinner
Mexican
18
ingredients
9
steps
65
minutes
Chef Joshua Elias prides himself on creating joyous events featuring incredible food. In his 12 years in the restaurant industry, his roles advanced from sous chef to executive chef. As an entrepreneur in the Denver area, he now provides personal chef services and cooking classes to foodies and aspiring gourmets. Chef Joshua Elias is always eager to craft dynamic and memorable culinary experiences for an ever-growing audience.

Ingredients

Servings:
6
For the Meatballs
2 lb
ground beef
1 cup(s)
diced onions
1/2 tblsp
salt
1/2 tblsp
pepper
2 tblsp
garlic powder
1 tblsp
paprika
1 oz
canola oil
For the Chile Puree
8 oz
guajillo chiles
2 cup(s)
Water
For the Mexican Meatball Soup
1
batch of meatballs, see above
1
batch of chile puree, see above
2 cup(s)
diced chayote squash
2 cup(s)
chopped carrots
2 cup(s)
canned diced tomatoes
1 cup(s)
diced onions
1 tblsp
minced garlic
3 qt
chicken stock
2 cup(s)
canned cannellini beans, rinsed and drained

Directions 9 steps | 65 Minutes

Step 1

Make the meatballs. In a large mixing bowl, add the ground beef, diced onion, salt, pepper, garlic powder and paprika. Mix until well combined.

Step 2

Use a ¼ cup measuring cup to portion the meatballs.

Step 3

Roll the portioned meatballs into spheres.

Step 4

In a large stockpot, heat the oil. Once hot, sear the meatballs on all sides. Turn off the heat and set the stockpot aside.

Step 5

Make the chile puree. In a one-quart pot, add the guajillo chiles and water. Bring the mixture to a boil.

Step 6

Transfer the mixture to a blender and blend until smooth.

Step 7

Place a fine-mesh strainer on top of the stockpot with the meatballs and strain the puree directly into the stockpot.

Step 8

Add the diced chayote squash, carrots, tomato, onion, garlic, chicken stock and cannellini beans to the stockpot. Bring the soup to a boil and once it reaches a boil, lower the heat to a simmer. Let the soup simmer for 30 minutes. 

Step 9

Ladle the Mexican meatball soup into eight-ounce bowls and serve. Enjoy!

Nutrition Per Serving
View All
CALORIES
937
FAT
46.6 g
PROTEIN
53.8 g
CARBS
80.2 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Sandra G.

Sandra

13 Jul 2022

A childhood favorite.

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