Albondigas Soup (Mexican Meatball Soup)
Albondigas soup is a flavorful, broth-based Mexican meatball soup with homemade meatballs, baby kale, and tender orzo pasta. This delicious, easy soup recipe is perfect for Cinco de Mayo!
Servings: 8
Calories: 335kcal
Ingredients
For the meatballs:
- ½ cup Italian breadcrumbs
- 1/3 cup half and half (or milk)
- 1 pound lean ground beef (97% lean 3% fat)
- ½ cup grated Parmesan cheese
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
For the soup:
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 red bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 ½ teaspoons smoked paprika
- 1 teaspoon crumbled saffron
- 1 teaspoon dried oregano
- 1 cup good quality drinking white wine
- 8 cups chicken broth
- 1 cup uncooked orzo
- 2 cups chopped fresh kale (stems removed)
- salt and pepper (to taste)
- parsley or cilantro (to garnish)
Instructions
- In a medium bowl, add together all of the meatball ingredients. Mix together with your hands and form 2 teaspoon full balls, set the balls on a pan and refrigerate for half an hour or flash freeze for 10 minutes.
- In a large dutch oven or heavy bottom and wide pot heat oil over medium high and add in onions and red bell peppers. Saute for 5 minutes, or until peppers and onions have softened.
- Next add in garlic, continue cooking for 30 seconds then add in paprika, saffron, and oregano. Cook for ten seconds more and then add in white wine.
- Once the white wine has been added cook for 2 minutes, being sure to srape the bottom of your pot with a wooden spoon and mixing occassionally.
- Add in chicken broth and bring to a boil.
- Next add in meatballs and lower heat to a steady simmer (medium high heat).
- Cook for about 20 minutes, then add in orzo and kale and cook for an additional 15 minutes or until orzo is al dente and kale has softened.
- Taste for seasoning and add in salt and pepper, if needed.
- Serve and garnish with parsley.
Notes
Saffron really makes this dish, please do not substitute it. Depending on the size of the meatballs, it can make anywhere between 12-16 meatballs. Use as lean of a meat as possible, either beef or turkey.
The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 335kcal | Carbohydrates: 25g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 1253mg | Potassium: 632mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2430IU | Vitamin C: 57.1mg | Calcium: 150mg | Iron: 3mg