Quick One-Pot Albondigas Soup
Nothing says comfort like this great-tasting Mexican Albondigas soup!
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Servings: 4 SERVINGS
Calories: 368kcal
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.
Nutrition
Calories: 368kcal | Carbohydrates: 37g | Protein: 30g | Fat: 11g | Saturated Fat: 5g | Monounsaturated Fat: 0.25g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 1802mg | Potassium: 644mg | Fiber: 4g | Sugar: 12g | Vitamin C: 34mg | Calcium: 6mg | Iron: 24mg