Mexican Albondiga Soup Recipe a.k.a Meatball Soup
Mexican Albondiga Soup Recipe a.k.a Meatball Soup is a perfect option for an easy, quick, lunch or supper.
Servings 4
Calories 237kcal
Equipment
- Large pot like a Dutch oven
- Large bowl
Ingredients
- 16 ounces vegetable or beef broth beef broth preferred
- 1 cup water
- ⅓ cup zucchini scrape the seeds out
- 1 medium potato cubed
- 1 each carrot sliced
- 2 each green onions chopped
- ½ pound ground beef
- 1 small chili serrano or jalapeno pepper to preferred taste
- 1 each tomato a large Roma tomato works best
- 1 tablespoon tomato paste
- 2 stems cilantro
- 2 cloves garlic chopped
- 1 tablespoon olive oil
- ½ teaspoons paprika
- ½ teaspoon taco seasoning
- ¼ teaspoon Black pepper
- 1 teaspoon Salt or according to taste
Instructions
- Cut carrots into circles, chop onion. In a thick-walled non-stick pan pour oil, heat it. Add the vegetables, fry for 1 minute. Pour in the water and stock. Boil the mixture.
- Dice the potato. Add the zucchini and potato to the pot. Cook for 7 minutes over low heat.
- Cut the tomato crosswise. place the tomato in the soup for 2 minutes. Take the tomato out, cool. Peel and dice the tomato and return it to the soup. Cook for 10 minutes.
- Add chopped cilantro, and garlic to the ground meat. Season with salt, pepper and spices. Stir.
- Form meatballs into 1-inch diameter meatballs. Place the meatballs in the soup. Cook for another 10 minutes.
- At the end of cooking, add the tomato paste and half of the chili. Season the soup with salt to taste. Turn off the heat and leave under the lid for 10 minutes.
- To serve, put cilantro leaves, chopped garlic and chilli into each plate. Pour the soup into portions and serve immediately.
Nutrition
Calories: 237kcal | Carbohydrates: 12g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1083mg | Potassium: 557mg | Fiber: 2g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 2mg