Albondigas (Mexican Meatball Soup)

Albondigas is a Mexican meatball soup loaded with vegetables and spices.  This is our healthier version made with ground turkey and sausage.

• 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

• 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

• 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.

Other Mexican Recipes:

• Mexican Black Bean Soup
• Baja Fish Tacos
• Easy Green Enchilada Casserole with Chicken

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Print Recipe

5 from 6 votes

Albondigas (Mexican Meatball Soup)

Albondigas is a Mexican meatball soup loaded with vegetables and spices.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Main Course, Soup

Cuisine: Mexican

Keyword: Albondigas, Mexican meatball soup

Servings: 8

Calories: 472kcal

Author: Evelyn

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