Sopa de Albondigas🔥🍲

Nov 05, 2025January 29, 20267 43
Cook with Us: Easy, Fresh and Colorful Meals
in Main Course

Prep

20 min

Cook

1 h

Ready In

1 h 20 min

Level

Difficult

Rating

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Ingredients

For the meatballs:
1 lb of ground beef
2 eggs
1/3 cup uncooked rice
1/4 cup chopped white onion
1/4 cup chopped cilantro
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp of salt
For the soup:
3-4 roma tomatoes
1/4 onion
2 garlic gloves
Optional: 3 chipotle peppers in adobo (you can leave this out of you don’t want it to be spicy) I think it makes the flavour wayy better though, and thankfully my kids like spicy.
1 tbsp chicken bouillon
1 tbsp tomato bouillon
1 cup of water
2 fresh corn
2-3 potatoes
2 carrots
1 zucchini
about 1/2 bunch of cilantro
salt to taste

Nutrision Information

Servings Per Recipe
3
Calories
310
Sugar
g
Fat
12g
Soup season is finally here, I’m starting out strong by making one of my kids’ favorite soups. My kids like spicy so I add in the chipotle peppers in adobo, but you can leave it out! ❤️🧆

Instructions

1.First make the meatballs. Mix together the ground beef, eggs, uncooked rice, onion and cilantro, and seasonings.
2.Form into balls and set aside
3.In a blender add the tomatoes, onion, garlic cloves, optional chipotle peppers, chicken bouillon, tomato bouillon, and water
4.Add to your soup pot, add 7 cups of water and bring to medium-high heat
5.Add your meatball and cook for 15 minutes
6.While the meatballs cook, chop up your potatoes, carrots, zucchini, and corn
7.After the 15 minutes of the meatballs cooking, add the corn and cover & cook for 20 minutes. You can lower the heat a bit to medium/low but make sure to keep it at a simmer
8.Then add the potatoes and carrots and cover & cook for 15 minutes
9.If needed, add more water and check the salt levels to see If you need to add more salt
10.Add the zucchini and cilantro and cover & cook for 10 minutes
11.Serve with lime and garnish with onion & cilantro 🍋‍🟩
12.Buen provecho!! 🫶🏽
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Mexican-Style Sopa de Albóndigas (Meatball Soup) 🍲🔥

310kcal
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Prep 20 minutes
Cook 1 hour
A hearty, vegetable-packed soup with tender rice-infused meatballs in a savory tomato-chipotle broth. A kid-favorite meal that's perfect for chilly days!
Servings 3 people
Course Main Course
Cuisine Mexican

Ingredients

  • 1 lb Ground beef
  • 2 eggs
  • 1/3 cup uncooked rice (crucial for texture!)
  • 1/4 cup chopped white onion
  • 1/4 cup chopped cilantro
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp salt
  • 3-4 Roma tomatoes
  • 1/4 onion
  • 2 garlic cloves
  • 1 cup water
  • 1 tbsp chicken bouillon
  • 1 tbsp tomato bouillon
  • 3 chipotle peppers in adobo (optional for spice)
  • 2 fresh corn (cut into rounds)
  • 2-3 potatoes
  • 2 carrots
  • 1 zucchini
  • 1/2 bunch cilantro
  • salt to taste
  • 7 cups of water

Method

  1. Meatballs: Mix ground beef, eggs, uncooked rice, onion, cilantro, and seasonings. Form into balls and set aside.
  2. Blend Base: Blend tomatoes, onion, garlic, chipotle peppers (if using), bouillons, and 1 cup of water until smooth.
  3. Boil: Add the blended base and 7 cups of water to a large pot. Bring to a boil over medium-high heat.
  4. Cook Meatballs: Carefully add the meatballs to the boiling broth. Cook for 15 minutes.
  5. Corn: Add the corn rounds. Cover and simmer for 20 minutes on medium-low.
  6. Hard Veggies: Add chopped potatoes and carrots. Cover and cook for 15 minutes.
  7. Finish: Add zucchini and fresh cilantro. Cover and cook for the final 10 minutes.
  8. Serve: Serve hot with a squeeze of fresh lime and extra cilantro/onion on top!

Nutrition

Serving1large bowlCalories310kcalCarbohydrates28gProtein22gFat12gSaturated Fat4.5gCholesterol115mgSodium890mgFiber4gVitamin A4200IUVitamin C25mg

Notes

  • Uncooked Rice: Don't use cooked rice in the meatballs! The uncooked rice absorbs the broth as it cooks, making the meatballs incredibly tender and flavorful.
  • Spice Control: If you're cooking for kids who don't like spice, skip the chipotle peppers. The soup will still be delicious thanks to the tomato bouillon.
  • Staggering Veggies: Adding the vegetables in stages (corn first, zucchini last) ensures that every vegetable is perfectly cooked and not mushy.

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