Albondigas Soup (Mexican Meatball Soup) » Kay's Clean Eats

Albondigas Soup (Mexican Meatball Soup)

Albondigas soup is a delicious recipe made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. This soup is packed full of flavor and sure to become a favorite!

My love for soup holds no boundaries, truly love all different kinds of soup! Albondigas Soup always will have a special place in my heart. My mom used to make this soup for us all the time growing up. I 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 tips and flexibility

Traditionally this soup is made with ground beef, personally I like ground turkey better in this soup. I went with potatoes and carrots however you can use any veggies you like, zucchini is another great addition. As far as spice this is a pretty mild flavor soup, feel free to add some heat to it with cayenne or hot sauce. Garnishes are a soup must, cheese, tortilla chips, avocado, sour cream, lime and cilantro all go great in Albondigas Soup. 

How do 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 add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  • Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
  • Drop-in your meatballs to the soup.
  • Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed. 
  • Quick-release pressure and remove lid.
  • 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 in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  • Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
  • Drop-in your meatballs to the soup and bring it 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). 
  • Taste and season with salt to taste.
  • Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy 

Love Instant Pot soups, also try Instant Pot Cauliflower Cheese SoupInstant Pot Vegan 10 Bean Taco SoupInstant Pot Lemon Chicken Orzo SoupInstant Pot White Bean Chicken Chili + Video, and Chicken Enchilada Soup (Slow Cooker)

Yield: 5 servings

Albondigas Soup (Mexican Meatball Soup)

Albondigas Soup (Mexican Meatball Soup)

This Albondigas soup is a delicious recipe that has been a family staple. Made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. 

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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
  • 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
  • 1 tsp cumin
  • salt to taste

Instructions

Instant Pot

  1. 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. 
  2. Turn your instant pot on sauté mode add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant. 
  3. Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
    Drop-in your meatballs to the soup.
  4. Place the lid back onto instant pot and pressure cook for 5 minutes with the vent sealed. 
  5. Quick-release pressure and remove lid.
  6. Taste and season with salt to taste.
  7. Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!


Stovetop

  1. 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. 
  2. Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3-5 minutes till garlic and onion are fragrant. 
  3. Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. 
    Drop-in your meatballs to the soup and bring it 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). 
  4. Taste and season with salt to taste.
  5. Serve hot with Mexican shredded cheese, cilantro, and tortilla chips. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 113mgSodium: 1444mgCarbohydrates: 31gFiber: 5gSugar: 8gProtein: 25g

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