I’ve got a great fall soup recipe to share with you. It’s light, healthy AND hearty at the same time. This Mexican Meatball Soup has no cream, no butter, no flour roux, just mini meatballs in a clear, flavorful broth from an old Southwest recipe. Oh, did I mention it is perfect for a chilly night?
Ok,ok… so it hasn’t exactly cooled down for fall out here in the Southwest but, that doesn’t stop me from making this delicious Mexican Meatball Soup— better known as Caldo de Albondigas. In fact, it’s one of my favorite soups. I love it because it is low-carb, low-calorie and my family doesn’t even realize it.
The other thing I like about this Mexican Meatball Soup is that it is super easy. If you can chop a couple of vegetables, you can make this soup. I use a store bought chicken stock and add my own veggies to it. Then, just drop the meatballs in and let them cook in the broth. It’s also a great recipe for using up leftovers. If I know I am making the soup in a day or two, I just cook up extra rice and chop extra veggies when I make other meals then throw them in the pot when I am ready.
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The meatballs can be made with any ground meat—beef, turkey, pork, chicken or a combination. I actually like a mixture of beef and pork the best.
Since you put the rice for the soup in the bottom of the bowl before spooning in the broth, you can leave it out for family members that want a low-carb meal.
The meatballs can be made with any ground meat. I’ve used beef in this recipe, but you can use pork, turkey or chicken. My favorite is actually a combination of beef and pork.
Give this recipe a try and let me know what you think. You can always leave a comment here on Mother’s Niche or follow Kristina on her Facebook Fan Page and eave her a comment there. If you any questions about the recipe at all, you can always find me at “home” on Everyday Southwest.
I look forward to hearing from you!
- 1 pound ground beef
- ⅓ cup uncooked rice
- ½ medium yellow onion, finely chopped
- 2 medium cloves garlic, minced
- ¼ cup cilantro, minced
- 2 teaspoons Kosher salt (less if using table salt)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced ½ inch thick
- 2 teaspoons Kosher salt
- ½ teaspoon black pepper
- ¾ teaspoon chili powder
- ¾ teaspoon ground cumin
- 1 Anaheim chile or 1 to 2 jalapeños, stemmed, seeded and finely diced
- 3 Roma tomatoes, seeded and diced
- 8 cups chicken stock
- 2 to 3 cups cooked rice
- tortilla chips for garnish
- Mix all the ingredients for the meatballs together in a large bowl. Cover and set in the fridge to chill.
- In a large stock pot, heat 2 tablespoons vegetable oil over medium-high heat. Saute the onions and carrots until the onions are translucent. Add the minced garlic, salt, pepper, chile powder, ground cumin, jalapeños and tomatoes. Cook and stir for about 3 minutes.
- Pour Chicken stock into the pot and bring to a boil. Reduce the heat to a simmer.
- Meanwhile, roll the beef mixture into small meatballs. Drop them into the broth and simmer until the meatballs and the rice are cooked through, about 20 minutes.
- To serve-
- Put ¼ cup to ½ cup of cooked rice in the bottom of a serving bowl.
- Ladle the soup over the rice making sure there are several meatballs in the bowl.
- Garnish with tortilla chips.