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Nothing says comfort like a great-tasting meatball soup. Full of veggies, and plump, savory albondigas (Mexican meatballs), this soup can be served with avocado, fresh cilantro, and limes wedges on the side!

Can I Use A Different Protein Other Than Ground Beef?

Yes! You can use ground chicken or turkey if you want to make a leaner version of this soup. A mixture of ground beef and pork can also be used if you want tastier meatballs.

What If I Don’t Have Dry Minced Onion?

You can use freshly minced onion to flavor the meatballs.

Can I Add More Veggies To This Soup?

Absolutely! This is a great recipe for a fridge clean. You can add chopped bell peppers, celery, zucchini, or the veggies of your choice.

Albondigas Soup tips:

Use your hands to make the meat mixture and don’t overwork it.
To reheat the soup, you can do it in the microwave or in a pot on the stove top.
If you have any leftovers, store the soup in an airtight container but don’t add the avocado or it can turn brown.

Quick One-Pot Albondigas Soup

Nothing says comfort like this great-tasting Mexican Albondigas soup!

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Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: SERVINGS

Calories: 368kcal

Author: Kathy

Ingredients

1 quart low-sodium beef broth
2 large carrots, peeled and sliced
2 medium-sized potatoes, peeled and diced
1- 16 oz jar salsa (your choice of mild, medium, or hot)
1 lb lean ground beef
¼ cup breadcrumbs
¼ cup milk
1 tsp ground cumin
1 tsp ground coriander
1 ½ tsp dried parsley
1 ½ tsp dried onion flakes
1 tsp salt, or to taste
Freshly cracked pepper to taste
Lemon wedges, sliced avocado, and fresh cilantro for serving

Instructions

Combine the ground beef, breadcrumbs, milk, ground cumin, coriander, parsley, dried onion flakes, salt, and pepper in a medium-sized bowl. Divide the mixture into 1-inch meatballs.
Place the beef broth, carrots, potatoes, and salsa in a large pot or Dutch oven and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.
Turn the heat back to high and bring the broth to a boil. Drop the meatballs into the broth carefully and simmer for 10 minutes until fully cooked. Check the seasoning and add more salt if needed. Serve with sliced avocado, lemon wedges, and fresh cilantro on the side.