Albondigas is a Mexican meatball soup loaded with vegetables and spices.
I recently returned from visiting my daughter and while I was there I was able to follow one of her best friends around the kitchen while he made Albondigas. This Mexican soup is loaded with extra vegetables. These meatballs are made a little healthier by using ground turkey breast and flavored with Italian sausage.
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This bowl of Albondigas will warm you up on any day and the just aroma is amazing. This is pure comfort!
What is in Albondigas:
For the Meatballs
- 1/2 pound of ground Turkey Breast
- 5 links sweet Italian Sausage
- 1 cup white rice
- 1 egg, scrambled
- 1 tsp sea salt
- 2 tbsp chopped dehydrated onion
- 1 tsp cumin
- 1 tsp black pepper
- 2 tsp oregano
- 1 cup fresh cilantro, finely chopped
- 1 carrot shredded
For the Soup Broth
- 1 zucchini, roughly chopped
- 1 carrot, roughly chopped
- 2 ribs celery, roughly chopped
- 1/4 head of green cabbage, roughly chopped
- 32 oz chicken Stock
- 4 cups of water
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp black pepper
- 1 Tablespoon minced garlic
How to Make This Mexican Meatball Soup:
Scroll Down for the Printable Recipe
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Soak the rice for 30 minutes in just enough water to cover the rice
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Place the ground turkey in a large bowl, remove the casing from the sausages and add to the turkey
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Add sea salt, onion, cumin, black pepper, garlic, oregano and finely chopped cilantro. Add the shredded carrot and the scrambled egg
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Drain rice, add to the meat mixture and mix very well
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Form into large meatballs about 1 1/2inches in diameter
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Pour the chicken stock into a large stockpot and add the water, bring to a rolling boil
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Gently drop the meatballs into the stock. (very carefully and do NOT stir or the meatballs will break apart).
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Cook for 10-15 minutes until the meatballs start to float by coming to the surface.
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Add the chopped carrot, zucchini, celery and cabbage. Then add cumin, oregano, black pepper and minced garlic
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Stir very gently to combine
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Cover and simmer on low for 30-45 minutes.
Other Mexican Recipes:
Click HERE to Save this Albondigas Recipe to Pinterest
Albondigas (Mexican Meatball Soup)
Albondigas is a Mexican meatball soup loaded with vegetables and spices.
Servings: 8
Calories: 472kcal
Equipment
- Large Soup Pot
Ingredients
For the Meatballs
- 1 /2 lbs ground Turkey Breast
- 5 links sweet Italian sausage
- 1 cup rice
- 1 egg scrambled
- 1 tsp sea salt
- 2 tbsp chopped dehydrated onion
- 1 tsp cumin
- 1 tsp black pepper
- 2 tsp granulated garlic
- 1 tsp oregano
- 1 cup fresh cilantro very finely chopped
- 1 carrot shredded
For the Soup Broth
- 1 zucchini roughly chopped
- 1 carrot roughly chopped
- 2 ribs celery roughly chopped
- 1/4 head green cabbage roughly chopped
- 32 oz Chicken Stock
- 4 cups water
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp black pepper
- 1 TBSP minced garlic
Instructions
- Soak the rice for 30 minutes in just enough water to cover the rice
- Place the ground turkey in a large bowl, remove the casing from the sausages and add to the turkey
- Add sea salt, onion, cumin, black pepper, garlic, oregano and finely chopped cilantro. Add the shredded carrot and the scrambled egg
- Drain rice, add to the meat mixture and mix very well
- Form into large meatballs about 1 1/2inches in diameter
- Pour the chicken stock into a large stockpot and add the water, bring to a rolling boil
- Gently drop the meatballs into the stock. (very carefully and do NOT stir or the meatballs will break apart).
- Cook for 10-15 minutes until the meatballs start to float by coming to the surface.
- Add the chopped carrot, zucchini, celery and cabbage. Then add cumin, oregano, black pepper and minced garlic
- Stir very gently to combine
- Cover and simmer on low for 30-45 minutes.
Nutrition
Calories: 472kcal | Carbohydrates: 30g | Protein: 30g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1037mg | Potassium: 754mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2871IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 3mg
Jamie H
Wednesday 15th of January 2014
Wow, this looks delicious! I have a meatball soup that I love, but that has much different spices, and not all the veggies of this one! Thanks so much for sharing this at Saturday Dishes, I will be including your recipe in a round-up of soups on Friday!
Diane Roark
Saturday 11th of January 2014
I have never had anything like this soup but it looks so YUMMY! I love all the ingredients in it. I PINNED IT! Thank you so much for stopping by Saturday Dishes and linking up. Blessings and have a Wonderful Weekend,Diane Roarkwww.recipesforourdailybread.com
iluminameluna
Wednesday 19th of June 2013
Hi! Got here through a circuitous route: began with a link for your Barbie tutu crochet pattern and .. you get the idea =D .. anyways, just have a question. Do you mean a beaten RAW egg when you mention "scrambled" or do you mean it's an actual scrambled cooked egg? I used to make albondigas when my oldest was a baby 'cause he wouldn't eat any red meat. I'd make it with ground pork 'cause we were in Germany at the time and there was no such thing as ground chicken OR turkey in the Commissary (it was 1985!). Adding the Italian sausage is GENIUS! I just used oregano (I would have my nanny send me some from El Salvador). It was originally my grandma's recipe and she'd add potatoes. I thought it was the perfect meat 'n potatoes dish. With warm tortillas .. now I'm HUNGRY! Thanks for the trip to my past! & I'm loving the idea of your travelling full-time in your RV. Unfortunately, my hubby passed away some years ago and my health won't allow me to tvl alone so will have to follow YOU!
Honeybee GB
Wednesday 17th of April 2013
Looks delicious. Pinned this, can't wait to try :)
-Honeybeehttp://herweightlossdiary.blogspot.com
Kathy Moody
Saturday 16th of February 2013
I have never hear of albondigas, but it looks delicious! I've got to try this one. YUM Thanks so much for sharing at A Bouquet of Talent!!! Have a wonderful weekend. :)