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Albondigas Soup Recipe with Knorr #SaboreaTuVerano
Post sponsored by Mirum Shopper but all opinions are my own.
Growing up, I remember my dad loving it when my mom made Albondigas soup. I thought it was some special, exotic soup… nope, it was meatball soup! Today, I share this family recipe in my own house. It brings back memories for me and is a way to pass on a family tradition to my own kids. The meatballs have a unique flavor because they are made with rice instead of breadcrumbs. The result is a light soup that's perfect on summer days. Here's how to make Albondigas soup:
Our version of Albondigas Soup includes Knorr Caldo de Res Bouillon (Beef flavor Bouillon) to give the soup extra flavor and make preparation simpler.
Who has time to make homemade beef broth from scratch? I love that with Knorr Caldo de Res Bouillon (Beef flavor Bouillon) I get the same flavor and quality as if the broth was homemade. And that's important in this soup. It's all about the beef flavor.
This summer, come together around the table with a delicious soup that will warm your heart and satisfy your hunger. If you grow a backyard garden, incorporate seasonal vegetables into the soup. We added white radishes from my garden, that I picked the same afternoon that we made the soup. Dice onion and fresh cilantro to top the soup. Serve with a baguette or corn tortillas. Sometimes, I like to add a little squeeze of lime or a few slices of avocado on top!
How to make this Albondigas Soup Recipe:
Ingredients:
Albondigas Soup Recipe with Knorr #SaboreaTuVerano
Authentic and delicious Mexican style meatball soup.
- Prep Time: 10 min
- Cook Time: 1 hour
- Total Time: 70 mins
- Yield: 12 1x
- Category: Soup
- Method: Stove Top
- Cuisine: Mexican
Ingredients
MEATBALLS:
- 1 lb ground beef
- 1 cup cooked white rice
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 tsp ground oregano
SOUP:
- 2 cubes Knorr Caldo de Res Bouillon (Beef flavor Bouillon)
- 4 cups water
- 3 medium Yukon Gold potatoes
- 4 carrots, peeled and sliced
- 4 stalks celery, sliced
- 1 medium red onion, diced
- 4 radishes, sliced
- 1 TBSP minced garlic
- 2 TBSP butter
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground oregano
- 1 bunch cilantro
- 1 small red onion
Instructions
- Melt butter in pan on medium heat.
- Add carrots, onions, celery, and garlic to pan. Saute.
- Add radishes and spices. Continue cooking on medium heat.
- Add potatoes, meatballs, and stock. Bring to a boil.
- Reduce heat to low and simmer until potatoes are soft, about 30 to 45 minutes.
- Serve topped with diced cilantro and onions.
Nutrition
- Serving Size: 1 cup
- Calories: 237
- Sugar: 5.6g
- Sodium: 942.9 mg
- Fat: 5.9 g
- Carbohydrates: 29.6 g
- Protein: 17.1 g
- Cholesterol: 64.8 g
Get the ingredients for this recipe, including Knorr Caldo de Res Bouillon (Beef flavor Bouillon), at your local Walmart. What's your favorite soup recipe? Let me know in the comments.
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About the Author
Jennifer Priest is a 20+ year designer in the arts & crafts industry and home DIYer with a passion for creativity. An Army veteran raised on a ranch, from her experience, she shares smart DIY projects that save money and fun craft ideas that anyone can make. Besides blogging, Jennifer is a Master Practitioner and Trainer of NLP, Hypnosis, and MER, and coaches other online entrepreneurs on money mindset, business, and living an intentional life. When not blogging, Jennifer is having adventures in the wilderness, on road trips, playing with her cats, and making paleo food.
Can’t wait to give this a try!
Looks great. Can’t wait for cold weather to try this out.
Looks delicious and easy to make. Adding this to my dinner menu next week!
My family loves good ole Chicken Noodle Soup, but this looks really good! I pinned it so I could find it when I’m stumped for something different for dinner.
This looks really good. I like making soups and can’t wait to try this one. Thanks for sharing the recipe with us.
looks great, thanks for sharing on craft schooling Sunday! I make Moroccan style meatballs quite often, now you’ve got me thinking that maybe I can come up with a soup to use them in, as I could reduce some of the spices and make it similar to yours, without the oregano though, as husband isn’t fond of it, sigh. all the best!
You had me at Yukon Gold potatoes. They are the best!