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5 from 3 votes
Albondigas Mexican meatball soup in black rimmed bowls on top of a cutting board.
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Albondigas Mexican Meatball Soup
Prep Time
10 mins
Cook Time
17 mins
Time for Pot To Pressurize
30 mins
Total Time
57 mins
 

The perfect soup for cozy evening suppers.

Course: dinner, Soup
Cuisine: Mexican
Keyword: albondiga soup, meatball soup, mexican meatball soup
Servings: 8
Calories: 226.98 kcal
Author: Kadee
Ingredients
Meatballs
  • 1 pound ground beef or ground turkey
  • 1/3 cup season bread crumbs
  • 1 egg
  • 2 tbsp chopped cilantro
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
Soup
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 3 carrots diced
  • 1 medium zucchini sliced
  • 1 cup red potatoes diced
  • 30 oz diced tomatoes
  • 1 serano chili diced
  • 1/2 cup cilantro chopped
  • 48 oz chicken broth
  • 1 tsp oregano
  • 1 tsp cumin
  • prepared meatballs
  • salt and pepper to taste
  • cilantro for garnish
  • avocado for garnish
Instructions
Meatballs
  1. In a medium bowl combine all ingredients.
  2. Using your hands, stir and squish until well combined. Roll into 1 1/2 inch balls.

  3. Place in your 8-quart Crock-Pot® Express Crisp Pressure Cooker. You can use the rack to create two layers of meatballs.

  4. Cover with the crisping lid. Use the air fry setting and cook for 15 minutes.

  5. Transfer to a plate while you prepare soup.

Soup

  1. In your 8-quart Crock-Pot® Express Crisp Pressure Cooker, add 1 tbsp olive oil.  Set to sear and add onions and garlic. Cook until translucent.

  2. Add carrots, potatoes, serrano pepper, tomatoes, cilantro, meatballs, zucchini, broth and seasonings.

  3. Cover with pressure cooker lid. Set valve to seal and cook on manual for 2 minutes. Use a quick release to release steam.

  4. Taste broth and add salt and pepper to taste.
  5. Garnish with additional cilantro and avocado.

Recipe Video

Recipe Notes

Stovetop Instructions

  1. In an 8qt dutch oven, brown meatballs in 1 tbsp olive oil. Turn to brown all sides. Once all sides are browned transfer to a plate lined with paper towel. Meatballs do not need to be cooked through - as they will continue cooking in soup.
  2. Add onions and garlic to your dutch oven and cook until onions are translucent.
  3. Add tomatoes, carrots, potatoes, zucchini, serrano chili, seasonings, meatballs, and broth.
  4. Simmer 20 minutes.
  5. Taste broth and add salt and pepper to taste.
Nutrition Facts
Albondigas Mexican Meatball Soup
Amount Per Serving (1 cup)
Calories 226.98 Calories from Fat 116
% Daily Value*
Fat 12.9g20%
Saturated Fat 4.71g29%
Cholesterol 60.77mg20%
Sodium 912.64mg40%
Potassium 725.8mg21%
Carbohydrates 14.9g5%
Fiber 2.69g11%
Sugar 5.29g6%
Protein 13.75g28%
Vitamin A 4162.01IU83%
Vitamin C 37.68mg46%
Calcium 86.28mg9%
Iron 3.36mg19%
* Percent Daily Values are based on a 2000 calorie diet.