Albondigas Meatball Soup with Warm Tortillas
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 35 min
- Cost
- $16.00
- Nutrition
- 400 cal · 28g protein
- one-pot
- kid-favorite
- freezer-friendly
- high-protein
- make-ahead
🍳 1 pan · Picky-eater safe bet: plain rice
Albondigas Meatball Soup with Warm Tortillas is a Mexican weeknight dinner that serves 4 and is on the table in about 55 minutes, for around $16 in groceries. You'll need 1 pan, and the 14 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/4 tsp black pepper
- 1 lb 90% lean ground beef
- ⅓ cup long-grain white rice
- 1 count egg
- 1 count yellow onion
- 3 cloves garlic
- 8 oz no-salt-added tomato sauce
- 6 cups low-sodium beef broth
- 2 count carrots
- 2 count zucchini
- 1 bunch cilantro
- 8 count corn tortillas
- 2 count limes
- 1 tsp salt
Steps
- Mix the beef, uncooked rice, egg, 2 tablespoons chopped cilantro, half the minced garlic, 1 tsp salt and some pepper. Roll into 1-inch meatballs.
- In a large pot, simmer the broth, tomato sauce, diced onion and remaining garlic.
- Gently drop in the meatballs, cover and simmer 15 minutes without stirring so they hold together.
- Add sliced carrots and simmer 10 minutes, then add diced zucchini for 5 more minutes. The rice in the meatballs should be tender and the meatballs should reach 160°F inside.
- Stir in more cilantro and serve with warm tortillas and lime wedges. Kids like counting their meatballs.
- Picky eater tip: serve a few plain meatballs with a warm tortilla and let them skip the broth and veggies.
- Make ahead: roll the meatballs up to a day ahead and keep them covered in the fridge. Leftover soup freezes well.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 42 g
- Fiber
- 5 g
- Sugar
- 6 g
- Fat
- 12 g
- Saturated fat
- 4 g
- Sodium
- 1,320 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop