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Mexican Meatball Soup Recipe or Albondigas Soup Recipe

Mexican Meatball Soup or Albondigas!

Servings 6 servings
Author Sandy

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small yellow onion diced
  • 1 carrot peeled and sliced
  • 1 poblano or Anaheim chile seeded and diced
  • 2 teaspoons dried Mexican oregano leaves
  • 1 ⁄2 teaspoon cumin
  • 1 zucchini seeded and diced
  • 1 can 15 ounces diced tomatoes, drained
  • 4 cups chicken or vegetable stock
  • 1 cup water
  • 1 1 ⁄2 teaspoons salt
  • 1 ⁄2 teaspoon black pepper optional
  • 1 recipe Mexican Meatballs on Everyday Southwest or 1 pound frozen meatballs
  • 1 cup corn kernels optional
  • 3 cups cooked rice
  • 1 snack size back tortilla chips garnish (optional)

Instructions

  1. Heat oil in a large pot over medium heat. Add onion, carrot and chile. Cook until onion is translucent and  is tender, about 5 minutes.

  2. Stir in oregano, cumin, and zucchini; cook 2 minutes.
  3. Add tomatoes, stock, water, salt, and pepper (optional). Bring to a boil, reduce heat and simmer for 15 minutes.
  4. Add meatballs and corn and simmer until meatballs are cooked through and hot.
  5. Divide cooked rice between 6 serving bowls and ladle soup over top.
  6. Makes 6 servings.