Albondigas is a delicious soup recipe that has been passed down in my family. It is made with spiced turkey meatballs and cooked in a seasoned tomato broth with carrots, zucchini, and potatoes. This soup is packed full of flavor and is sure to become a favorite in your family too!
My love for soup holds no boundaries; I love all kinds of soup! Albondigas Soup will always have a special place in my heart. Growing up, my mom used to make this soup all the time. With 5 kids, it was such an easy budget friendly recipe.
Traditionally this soup is made slightly differently and with ground beef. We grew up with a raw vegan dad and a relatively strict diet, so my mom always made it with ground turkey since we didn’t eat red meat. However, this soup is hands down my absolute favorite!! I enjoy it year around. What can I say I’m a soup girl!!!
love eating with lots of shredded Mexican cheese and crunchy tortilla chips. It is the perfect meal on a cold day, lunch or dinner.
Albondigas Soup Recipe
Albondigas means little meatballs. The meatballs in this soup are seasoned and filled with rice. You will know when your soup is done because the rice pops! My grandma used to tell me this! the rice will pop out of the meatball slightly, and that’s when it’s done cooking.
Traditionally this soup is made with ground beef. However, I like ground turkey better in this soup, it’s just a personal taste preference. The veggies in the soup make it so hearty. Potatoes, carrots, and zucchini are the perfect complement to Mexican meatballs. The spice level in this soup is rather mild. If you are like me and love spicy food, douse your soup with some hot sauce, 😋 so good! Add some shredded cheese and tortilla strips for the perfect cozy bowl of soup!
How do you make Instant Pot Albondigas Soup?
- The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4-inch balls. I find this easiest with a small cookie scoop.
- Turn your instant pot on sauté mode and add olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant.
- Add tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth.
- Drop in your meatballs into the soup.
- Place the lid back onto the instant pot and pressure cook for 5 minutes with the vent sealed.
- Quick-release pressure and remove the lid.
- Add in zucchini and cover for 5 minutes.
- Taste and season with salt to taste.
- Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy
Stovetop directions
- The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4-inch balls. I find this easiest with a small cookie scoop.
- Heat a soup pot to medium-high heat and add olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant.
- Add tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth.
- Please drop your meatballs into the soup and bring them to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up).
- Add in the zucchini and let cook for 5 minutes.
- Taste and season with salt to taste.
- Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy
More Delicious Soup Recipes to try:
- Instant Pot Lentil and Sausage Soup
- Easy Chicken Tortilla Soup
- Instant Pot Chicken Noodle Soup
- Stuffed Pepper Soup
- Quick & Easy Wonton Soup
- White Chicken Chili
- Chicken Enchilada Soup (Slow Cooker)
Albondigas Soup (Mexican Meatball Soup)
This Albondigas soup is a delicious recipe that has been a family staple. Made with spiced turkey meatballs cooked in a seasoned tomato broth with carrots and potatoes. This will soon become a favorite in your household too ❤️
Ingredients
Meatballs
- 1 lb ground turkey
- 2 tbsp white rice
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- 1 egg
- 1/4 cup yellow onion, diced
- 1/4 cup packed cilantro leaves, chopped
Soup
- 2 qt chicken broth
- 3 cups potatoes, evenly chopped ( I used 2 russets)
- 1/2 cup yellow onion, diced
- 1 cup carrots, sliced
- 3 garlic cloves, minced
- 1 medium zuchini, chopped
- 15 oz can tomato sauce
- 1/2 cup red enchilada sauce (I love Trader Joe's brand)
- 1/2 cup packed cilantro leaves
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- salt to taste
Instructions
Instant Pot
- The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4-inch balls. I find this easiest with a small cookie scoop.
- Turn your instant pot on sauté mode and add olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant.
- Add tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth.
Drop in your meatballs into the soup. - Place the lid back onto the instant pot and pressure cook for 5 minutes with the vent sealed.
- Quick-release pressure and remove the lid.
- Add in zucchini and put the lid back on; let sit for 5 more minutes.
- Taste and season with salt to taste.
- Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!
Stovetop
- The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4-inch balls. I find this easiest with a small cookie scoop.
- Heat a soup pot to medium-high heat and add olive oil, onion, garlic, potatoes, and carrots. Sauté for 3-5 minutes till garlic and onion are fragrant.
- Add tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth.
Please drop your meatballs into the soup and bring them to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up). - Add in zucchini and cook for 5 more minutes.
- Taste and season with salt to taste.
- Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 113mgSodium: 1444mgCarbohydrates: 31gFiber: 5gSugar: 8gProtein: 25g
