Albóndigas Soup Recipe

Name: Albóndigas Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs:; 3/4 pound ground round; 1/4 cup Italian-seasoned breadcrumbs; 1/4 cup minced fresh onion; 1/4 cup bottled salsa; 1/2 teaspoon ground cumin; Cooking spray; Soup:; 2 (6-inch) corn tortillas, cut into 1/4-inch strips; 1 teaspoon vegetable oil; 1 cup chopped onion; 1 cup chopped seeded poblano chile or 1 (4.5-ounce) can chopped green chiles; 4 garlic cloves, minced; 1/2 cup bottled salsa; 1/2 cup water; 1 teaspoon ground cumin; 1 (16-ounce) can fat-free, less-sodium chicken broth; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 1/4 cup diced peeled avocado; 1/4 cup chopped fresh cilantro

Servings: persons

Meatballs:
3/4 pound ground round
1/4 cup Italian-seasoned breadcrumbs
1/4 cup minced fresh onion
1/4 cup bottled salsa
1/2 teaspoon ground cumin
Cooking spray
Soup:
2 (6-inch) corn tortillas, cut into 1/4-inch strips
1 teaspoon vegetable oil
1 cup chopped onion
1 cup chopped seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
4 garlic cloves, minced
1/2 cup bottled salsa
1/2 cup water
1 teaspoon ground cumin
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro

1
Preheat oven to 450u00b0.
2
To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 (3/4-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 450u00b0 for 12 minutes or until done. Set aside.
3
To prepare the soup, place the tortilla strips in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450u00b0 for 5 minutes or until lightly browned. Set aside. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblano, and garlic; cook for 5 minutes, stirring occasionally. Stir in 1/2 cup salsa and the next 4 ingredients (salsa through tomatoes); reduce heat, and simmer for 10 minutes. Stir in the meatballs; cook for 5 minutes or until thoroughly heated. Ladle the soup into individual bowls, and top with the tortilla strips, diced avocado, and chopped cilantro.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Meatballs:, 3/4 pound ground round, 1/4 cup Italian-seasoned breadcrumbs, 1/4 cup minced fresh onion, and more.

Yes, Albóndigas Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Albóndigas Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions