How To Make Albondigas (Mexican Meatball Soup) FLAVORFUL and TENDER

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is more nutritious, while barley is budget-friendly.

In a large mixing bowl, add the ground beef, diced onion, salt, pepper, garlic powder, and paprika.

Mix until well combined.

Shape the mixture into meatballs using a 1/4 cup measuring cup to portion them out and roll them into spheres.

Add canola oil to a larger pot and bring up the heat.

Once hot, sear the meatballs on all sides.

Turn off the heat and set the stockpot aside.

In a one quart pot, add the kohio chilies and water and bring to a boil.

Transfer the mixture to a blender or use an immersion blender to create the puree.

Place a fine mesh strainer on top of the stock pot with the meatballs and strain the puree directly into the stock pot.

Add the diced chayote squash, carrots, onions, garlic, and diced tomatoes to the stock pot.

Add chicken stock and cannellini beans to the stock pot.

Bring the soup up to a boil.

Once it reaches a boil, lower the heat to a simmer and let it simmer for 30 minutes.

Ladle the Mexican meatball soup into bowls and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary