Mexican Meatball (Albondigas) Soup

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.3
  • Total Fat: 4.7 g
  • Cholesterol: 72.6 mg
  • Sodium: 982.6 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 25.5 g

View full nutritional breakdown of Mexican Meatball (Albondigas) Soup calories by ingredient
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This is a low fat twist on a traditional Mexican soup. This is a low fat twist on a traditional Mexican soup.
Number of Servings: 8


    3/4 cup Long Grain White Rice
    1 1/2 cup water
    1 tbsp Canola Oil, divided
    1 cup chopped Onion
    1 lb ground pork, extra lean, Farmer John California Natural
    1 Egg
    1 tsp. ground Cumin
    1 tsp. Oregano
    3 Garlic cloves, minced
    2 Zucchini, small, sliced
    2 Yellow Squash, small, sliced
    2 Carrots, large, sliced
    4 Celery stalks, large, sliced
    2-14.5 oz cans Del Monte Diced Tomatoes, No Salt Added
    6-14.5 oz cans chicken broth, canned, less/reduced sodium
    2 tbs. Cilantro, chopped, for garnish


Bring the water to a boil and pour it over the rice. Let it soak for 30 minutes, then drain the rice and set aside. Saute the onion in half the oil until opaque, about 5 minutes. In a mixing bowl combine pork, 1/2 the onion, egg, rice, cumin, and oregano. Salt and pepper to taste. Mix well and form into 1 inch balls.
In a large stock pot, saute the garlic in the remaining oil until opaque, be careful not to brown the garlic. Add the broth, remaining onion and the rest of the vegetables. Bring to a boil.
Carefully drop in the meat balls. Reduce heat to simmer and cook for 45 minutes. Serve with a sprinkle of fresh chopped Cilantro on top, if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user JENORATOR.

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Member Ratings For This Recipe

  • This soup was nice and filling. Aromatic! I added some fresh, chopped mint to the meatballs and paired the soup with a nice cab. I like that this can stretch a pound of ground pork/beef! - 1/27/10

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