Mexican Albondigas Soup
Hearty potato and carrot, tangy tomato, fresh zucchini, and savory meatballs come together in this Albondigas Mexican Meatball Soup. Made in minutes in the pressure cooker, this homey soup is the perfect weeknight meal.
Servings: 8 servings
Calories: 173kcal
Ingredients
Meatballs
- 1 lb ground beef
- ⅓ cup long-grain white rice
- 1 egg
- 2 tablespoon chopped cilantro
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Soup
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 jalapeño chili minced
- 3 carrots diced
- 1 medium zucchini diced
- 1 cup red potatoes diced
- 15 oz diced tomatoes
- 15 oz tomato sauce
- ½ cup chopped cilantro
- 48 oz chicken broth
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon chicken bouillon
- Prepared meatballs
- Salt and pepper to taste
For Garnish
- Fresh cilantro
- Avocado
Instructions
Stovetop Instructions
- Prep ingredients by dicing all the veggies.
- In a medium bowl, combine all meatball ingredients. Use clean hands to mix until well combined. Roll into 1 inch meatballs and set aside.
- Heat a large Dutch oven or soup pot over medium heat. Add 1 tablespoon olive oil. Add the diced onion and cook until softened, about 3–4 minutes. Add garlic and jalapeño; cook for 30 seconds until fragrant.
- Add carrots, zucchini, potatoes, diced tomatoes, tomato sauce, cilantro, chicken broth, oregano, cumin, and chicken bouillon. Stir to combine.
- Gently add the raw meatballs to the pot. Bring soup to a gentle boil, then reduce heat to a simmer. Cover and simmer for 25–30 minutes, or until meatballs are cooked through and rice is tender.
- Taste and season with salt and pepper as needed.
Slow Cooker Instructions
- Prep ingredients by dicing all vegetables.
- In a medium bowl, combine all meatball ingredients. Use clean hands to mix until well combined. Roll mixture into 1-inch meatballs and set aside.
- Add diced onion, garlic, jalapeño, carrots, zucchini, potatoes, diced tomatoes, tomato sauce, chopped cilantro, chicken broth, oregano, cumin, and chicken bouillon to a slow cooker. Stir to combine.
- Gently add the raw meatballs to the slow cooker.
- Cover and cook: LOW for 6–7 hours, or HIGH for 3–4 hours, until meatballs are cooked through and rice is tender.
- Taste and season with salt and pepper as needed before serving.
Pressure Cooker Instructions
- Prep ingredients by dicing all vegetables.
- In a medium bowl, combine all meatball ingredients. Use clean hands to mix until well combined. Roll mixture into 1-inch meatballs and set aside.
- Set pressure cooker to Sauté. Add 1 tablespoon olive oil. Add diced onion and cook until softened, about 3–4 minutes. Add garlic and jalapeño and cook for 30 seconds, until fragrant.
- Add carrots, zucchini, potatoes, diced tomatoes, tomato sauce, chopped cilantro, chicken broth, oregano, cumin, and chicken bouillon. Stir to combine.
- Gently add the raw meatballs to the pot.
- Secure lid, set valve to Sealing, and cook on Manual / High Pressure for 5 minutes.
- Allow a 10-minute natural release, then carefully perform a quick release for any remaining pressure.
- Open lid, stir gently, and taste. Season with salt and pepper as needed.
Video
Notes
- There’s no need to cook the rice first as it will cook while the meatballs simmer.
- Don’t overwork the meatball mixture as this can lead to dense meatballs, rather than tender ones.
- Store the soup in an airtight container in the refrigerator for up to 5 days or in the freezer for 2-3 months.
Nutrition
Serving: 1cup | Calories: 173kcal | Carbohydrates: 14g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 1231mg | Potassium: 717mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4279IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 3mg