25+ Flavorful & Perfect Albondiga Soup Recipes for Any Occasion

When the weather turns chilly or you’re craving a warm, comforting bowl of soup, nothing quite compares to the hearty goodness of albondiga soup.

This traditional Mexican dish, made with tender meatballs simmered in a savory broth filled with vegetables, is a crowd-pleaser that satisfies both your taste buds and your soul.

Whether you’re looking for a classic version or want to experiment with exciting new flavors, there are countless ways to make albondiga soup your own.

In this article, we’ll explore 25+ albondiga soup recipes that are easy to make, packed with flavor, and perfect for feeding a hungry family or serving at your next gathering.

From the classic beef and pork meatball combination to recipes with fresh herbs, roasted vegetables, and spicy twists, these albondiga soup ideas will keep you coming back for more.

So grab your pot and get ready to dive into these delicious variations of this Mexican soup favorite. Your next comfort meal is just a recipe away!

25+ Flavorful & Perfect Albondiga Soup Recipes for Any Occasion

Albondiga soup is one of those dishes that never goes out of style. It’s a recipe that can be adapted and customized to suit every taste, whether you prefer it mild and comforting or spicy and bold.

With 25+ recipes to choose from, you can create endless variations, from traditional versions with beef and pork meatballs to unique twists with seasonal vegetables, herbs, and spices.

So next time you’re looking for a filling and satisfying meal that is both easy to prepare and full of flavor, look no further than albondiga soup.

Whether for a family dinner, a casual gathering, or a cozy night in, these 25+ albondiga soup recipes are sure to hit the spot.

Grab your ingredients, roll up your sleeves, and get ready to make a soup that everyone will rave about!

Traditional Mexican Albondiga Soup

This hearty and aromatic soup is a quintessential comfort food in Mexican cuisine. Bursting with flavors from tender meatballs, fresh vegetables, and a savory broth, it is a perfect meal for any time of the year. The balance of spices and herbs makes this dish both nourishing and deeply satisfying.

Ingredients:

• 1 lb ground beef
• ½ lb ground pork
• ½ cup uncooked white rice
• 1 egg
• 2 garlic cloves, minced
• ¼ cup chopped fresh cilantro
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 medium zucchini, diced
• 6 cups chicken or beef broth
• 1 can (14 oz) diced tomatoes
• 2 tsp dried oregano

Instructions:

1. In a large bowl, mix ground beef, ground pork, rice, egg, garlic, cilantro, cumin, salt, and pepper until well combined. Form into 1-inch meatballs and set aside.
2. Heat vegetable oil in a large pot over medium heat. Sauté onion until translucent. Add carrots and cook for another 2 minutes.
3. Pour in the broth, tomatoes, and oregano. Bring to a gentle boil.
4. Carefully drop the meatballs into the soup. Reduce the heat and let it simmer for 20 minutes.
5. Add zucchini and simmer for an additional 10 minutes, or until the vegetables and rice are tender.
6. Adjust seasoning as needed and serve warm, garnished with fresh cilantro.

This traditional recipe captures the heart of Mexican home cooking. The tender meatballs paired with a flavorful broth and wholesome vegetables create a meal that’s both hearty and heartwarming. Serve with warm tortillas for an extra layer of comfort.

Spicy Chipotle Albondiga Soup

Take your classic albondiga soup to the next level with a smoky and spicy twist. This recipe incorporates chipotle peppers in adobo sauce, giving the broth a tantalizing depth and heat that pairs beautifully with tender meatballs. It’s perfect for spice lovers and those seeking a bold, flavorful dish.

Ingredients:

• 1 lb ground turkey
• ½ cup cooked quinoa
• 1 egg
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 chipotle peppers in adobo sauce, chopped
• 6 cups chicken broth
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 tsp dried thyme
• 2 medium potatoes, peeled and diced

Instructions:

1. Combine ground turkey, quinoa, egg, garlic, parsley, paprika, salt, and pepper in a bowl. Shape into small meatballs.
2. Heat olive oil in a large pot and sauté the onion and bell pepper until softened. Stir in the chipotle peppers and cook for another minute.
3. Add the chicken broth, tomatoes, and thyme. Bring to a boil.
4. Drop the meatballs into the pot carefully and reduce the heat. Let the soup simmer for 25 minutes.
5. Add potatoes and cook until tender, about 15 minutes. Adjust the seasoning and serve with a squeeze of lime.

This spicy version of albondiga soup is a game-changer. The smoky chipotle peppers bring a fiery kick that enhances the hearty meatballs and tender potatoes. It’s an ideal meal for chilly evenings when you need something bold and warming.

Vegetarian Albondiga Soup with Lentil Balls

A plant-based twist on the classic, this vegetarian albondiga soup swaps traditional meatballs for lentil-based ones. Packed with protein and flavor, this soup is perfect for those who want to enjoy a hearty and wholesome meal without meat.

Ingredients:

• 1 cup cooked lentils
• ½ cup breadcrumbs (or gluten-free option)
• 1 egg (or flax egg for vegan option)
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 1 cup green beans, trimmed
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• Juice of 1 lemon

Instructions:

1. In a food processor, combine lentils, breadcrumbs, egg, garlic, cumin, parsley, salt, and pepper. Blend until a sticky mixture forms. Shape into small balls and chill for 15 minutes.
2. Heat olive oil in a large pot and sauté the onion and carrots until softened. Add green beans and cook for 2 minutes.
3. Pour in the vegetable broth, tomatoes, and smoked paprika. Bring to a boil.
4. Gently drop the lentil balls into the soup and simmer for 20 minutes.
5. Adjust seasoning, stir in lemon juice, and serve hot with crusty bread.

This vegetarian albondiga soup is a delightful alternative to its meaty counterpart. The lentil balls are flavorful and pair beautifully with the vibrant vegetable broth. It’s a dish that proves comfort food can be healthy, hearty, and plant-based.

Albondiga Soup with Sweet Potato and Corn

This version of albondiga soup adds the subtle sweetness of sweet potatoes and the crisp freshness of corn, balancing the savory meatballs perfectly. The soup is a vibrant and nutritious twist on the traditional recipe, offering a delightful blend of textures and flavors.

Ingredients:

• 1 lb ground beef
• ½ lb ground turkey
• 1 small sweet potato, peeled and diced
• ½ cup corn kernels (fresh or frozen)
• ½ cup cooked rice
• 1 egg
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 6 cups chicken broth
• 1 tsp dried oregano
• 1 medium zucchini, diced
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine ground beef, ground turkey, sweet potato, corn, rice, egg, cumin, chili powder, salt, and pepper. Form the mixture into small meatballs.
2. Heat olive oil in a large pot over medium heat and sauté the onion and garlic until softened.
3. Add the tomatoes, chicken broth, and oregano. Bring to a boil.
4. Carefully drop the meatballs into the soup and reduce the heat to simmer. Let it cook for about 20 minutes.
5. Add the zucchini and cook for an additional 10 minutes, until the vegetables are tender and the meatballs are fully cooked.
6. Garnish with fresh cilantro and serve warm.

This hearty albondiga soup with sweet potatoes and corn introduces a unique sweetness that contrasts wonderfully with the spiced meatballs. The vegetables enrich the broth, making this a perfect dish for those seeking a balanced meal full of flavor and warmth.

Albondiga Soup with Spinach and Avocado

This healthy and refreshing take on albondiga soup includes nutrient-packed spinach and creamy avocado for an extra layer of richness. The addition of fresh greens makes the soup feel lighter while still delivering all the classic comforting qualities of the traditional dish.

Ingredients:

• 1 lb ground beef
• ½ lb ground pork
• ½ cup cooked quinoa
• 1 egg
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup fresh spinach, chopped
• 1 ripe avocado, diced
• 1 tsp dried oregano
• 1 small lime, cut into wedges

Instructions:

1. In a bowl, combine ground beef, ground pork, quinoa, egg, cumin, garlic powder, salt, and pepper. Form into small meatballs and set aside.
2. Heat olive oil in a large pot and sauté the onion and garlic until fragrant.
3. Pour in the chicken broth, diced tomatoes, and oregano. Bring to a boil.
4. Gently add the meatballs to the pot and reduce heat to simmer. Let it cook for about 20 minutes, until the meatballs are cooked through.
5. Stir in the spinach and cook for an additional 5 minutes, until wilted.
6. Serve the soup with a few cubes of fresh avocado and a squeeze of lime for added brightness.

This version of albondiga soup is a vibrant and health-conscious option, combining the richness of avocado and the freshness of spinach. The creamy texture of the avocado complements the savory meatballs and light broth, making this a nourishing and delightful soup for any occasion.

Albondiga Soup with Cilantro-Lime Rice

For a truly filling and flavorful soup, this recipe pairs albondiga soup with a side of cilantro-lime rice. The tangy and herbaceous rice enhances the savory broth and meatballs, providing a well-rounded meal. It’s a perfect dish for family dinners or gatherings.

Ingredients for Meatballs:

• 1 lb ground beef
• 1 lb ground pork
• ½ cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped

Ingredients for Soup:

• 6 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 tsp dried thyme
• 1 tsp smoked paprika

Ingredients for Cilantro-Lime Rice:

• 1 cup basmati or long-grain rice
• 2 cups water
• 1 lime, juiced
• 2 tbsp fresh cilantro, chopped
• Salt to taste

Instructions:

1. Preheat the oven to 375°F. In a large bowl, mix ground beef, ground pork, breadcrumbs, egg, garlic, cumin, oregano, salt, pepper, and cilantro. Form into small meatballs.
2. Place the meatballs on a baking sheet and bake for 15 minutes, until they are browned and cooked through.
3. While the meatballs bake, heat a large pot over medium heat. Add the beef broth, diced tomatoes, onion, carrots, potatoes, thyme, and paprika. Bring to a simmer.
4. Once the meatballs are ready, add them to the simmering soup and cook for an additional 20 minutes.
5. For the cilantro-lime rice, combine rice, water, and a pinch of salt in a pot. Bring to a boil, reduce heat, and cover. Cook for 15 minutes, then fluff with a fork and stir in the lime juice and cilantro.
6. Serve the albondiga soup with a side of cilantro-lime rice for a full, flavorful meal.

Pairing albondiga soup with cilantro-lime rice adds a fresh and aromatic dimension to the dish. The rice’s bright lime flavor balances the rich, savory broth of the soup, creating a hearty and satisfying meal. This combination is sure to become a family favorite!

Albondiga Soup with Roasted Poblano Peppers

This version of albondiga soup incorporates the smoky and slightly spicy flavor of roasted poblano peppers, elevating the dish to new heights. The peppers add depth to the broth, while the meatballs remain tender and flavorful, creating a perfect balance of smoky, spicy, and savory elements.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup cooked rice
• 1 egg
• 1 tsp ground cumin
• Salt and pepper to taste
• 4 poblano peppers, roasted, peeled, and chopped
• 1 tbsp olive oil
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1 medium potato, diced
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to broil. Roast the poblano peppers on a baking sheet, turning them occasionally until the skin is blackened and blistered. Once roasted, place the peppers in a sealed bag to steam, then peel off the skin and remove the seeds. Chop the peppers.
2. In a large bowl, combine ground beef, ground pork, onion, garlic, rice, egg, cumin, salt, and pepper. Form into small meatballs and set aside.
3. Heat olive oil in a large pot over medium heat. Add the roasted poblano peppers and sauté for 2-3 minutes.
4. Add chicken broth, diced tomatoes, oregano, and potato to the pot. Bring to a boil.
5. Carefully add the meatballs to the pot and reduce the heat. Simmer for 25 minutes, until the meatballs are cooked through and the vegetables are tender.
6. Garnish with fresh cilantro and serve hot.

The roasted poblano peppers in this albondiga soup bring a smoky richness to the dish, making it a flavorful and hearty meal. The meatballs remain juicy, while the broth takes on a unique depth of flavor. This is the perfect dish to spice up your next family dinner.

Albondiga Soup with Butternut Squash

A fall-inspired twist on albondiga soup, this recipe incorporates sweet and creamy butternut squash to create a richer, more comforting broth. The sweetness of the squash complements the savory meatballs, making for a cozy and satisfying soup ideal for chilly evenings.

Ingredients:

• 1 lb ground beef
• ½ lb ground turkey
• 1 small butternut squash, peeled and cubed
• ½ cup quinoa
• 1 egg
• 2 tsp ground cinnamon
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 cup kale, chopped
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine ground beef, ground turkey, quinoa, egg, cinnamon, cumin, salt, and pepper. Shape into small meatballs and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened.
3. Add the cubed butternut squash, chicken broth, tomatoes, and thyme. Bring to a boil.
4. Gently drop the meatballs into the pot, reduce the heat, and let simmer for 25 minutes.
5. Stir in the kale and cook for an additional 5 minutes, until the kale is wilted.
6. Serve with a sprinkle of fresh parsley for a warm, cozy meal.

This albondiga soup with butternut squash is a wonderfully hearty and slightly sweet variation on the traditional recipe. The squash adds a creamy texture to the broth while still letting the meatballs shine. It’s a comforting and nutritious dish that’s perfect for the colder months.

Albondiga Soup with Cilantro and Lime Broth

This fresh and zesty variation of albondiga soup features a cilantro and lime-infused broth that adds a burst of bright, citrusy flavor. The aromatic broth pairs beautifully with the savory meatballs, creating a refreshing twist on the classic comfort food.

Ingredients:

• 1 lb ground beef
• ½ lb ground chicken
• 1 egg
• 1 tsp garlic powder
• 2 tbsp fresh cilantro, chopped
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 limes, juiced
• 1 tsp dried oregano
• 1 medium zucchini, diced
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large bowl, combine ground beef, ground chicken, egg, garlic powder, cilantro, cumin, salt, and pepper. Form into small meatballs and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened and fragrant.
3. Add chicken broth, diced tomatoes, lime juice, and oregano. Bring to a boil.
4. Carefully drop the meatballs into the soup, reduce heat, and simmer for 20 minutes.
5. Add the zucchini and cook for another 10 minutes, until tender.
6. Garnish with fresh cilantro and lime wedges, then serve hot.

The cilantro and lime broth in this albondiga soup brightens up the traditional flavors, giving the dish a refreshing and zesty kick. The meatballs are tender and flavorful, perfectly complementing the vibrant broth. It’s a light yet satisfying option for those looking to enjoy a fresh take on a classic soup.

Albondiga Soup with Chayote and Carrots

This albondiga soup recipe highlights the subtle flavors of chayote squash, a mildly sweet and crisp vegetable that pairs beautifully with the savory meatballs. Combined with carrots, this version is full of texture and freshness, making for a light yet comforting meal.

Ingredients:

• 1 lb ground beef
• ½ lb ground pork
• 1 cup cooked rice
• 1 egg
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 6 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 medium chayote squash, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 tsp dried oregano
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine ground beef, ground pork, rice, egg, cumin, paprika, salt, and pepper. Form into small meatballs and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
3. Add the beef broth, diced tomatoes, chayote, carrots, and oregano. Bring to a boil.
4. Carefully drop the meatballs into the simmering broth and reduce heat to low. Let it simmer for 25 minutes, until the meatballs are cooked through and the vegetables are tender.
5. Garnish with fresh cilantro and serve hot.

This albondiga soup with chayote and carrots is a perfect way to enjoy a refreshing and nutritious twist on a traditional dish. The chayote adds a delightful crunch and mild flavor, complementing the tender meatballs and hearty broth. It’s a wonderfully balanced soup that’s perfect for any time of year.

Albondiga Soup with Roasted Garlic and Tomatoes

This recipe incorporates the deep, caramelized flavor of roasted garlic and tomatoes, which adds richness and complexity to the broth. The roasted garlic infuses the soup with a sweet yet savory flavor that perfectly complements the tender meatballs.

Ingredients:

• 1 lb ground beef
• ½ lb ground veal
• 1 egg
• 1 cup breadcrumbs
• 2 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 head garlic, roasted
• 1 medium onion, diced
• 6 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried basil
• 1 tsp smoked paprika
• 1 medium zucchini, diced
• Fresh basil for garnish

Instructions:

1. To roast the garlic, cut the top off a head of garlic, drizzle with olive oil, and wrap in foil. Roast at 375°F for 30 minutes until soft and caramelized.
2. In a large bowl, combine ground beef, veal, egg, breadcrumbs, cumin, coriander, salt, and pepper. Form into small meatballs and set aside.
3. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft.
4. Squeeze the roasted garlic out of its skins and add it to the pot, along with the diced tomatoes, beef broth, basil, and smoked paprika. Bring to a boil.
5. Add the meatballs to the soup, reduce heat, and simmer for 25 minutes.
6. Stir in the zucchini and cook for an additional 10 minutes, until the vegetables are tender.
7. Garnish with fresh basil and serve hot.

The roasted garlic and tomatoes in this albondiga soup create a deep, savory broth that enhances the flavor of the meatballs. The rich, caramelized garlic gives the soup a comforting warmth, while the fresh basil adds a final burst of flavor. This soup is a great option for those who love complex, layered flavors.

Albondiga Soup with Mexican Street Corn

This albondiga soup version features the rich and savory flavors of Mexican street corn, or elote, adding a creamy, tangy component to the broth. The sweet corn pairs wonderfully with the hearty meatballs, while the addition of chili powder and lime gives the soup a zesty, bold flavor.

Ingredients:

• 1 lb ground beef
• ½ lb ground chicken
• 1 cup cooked quinoa
• 1 egg
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 1 cup frozen corn kernels
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried cilantro
• 1 cup crumbled queso fresco
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine ground beef, ground chicken, quinoa, egg, cumin, chili powder, salt, and pepper. Form into small meatballs and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened.
3. Add the corn kernels to the pot and sauté for 2-3 minutes.
4. Add the chicken broth, diced tomatoes, and dried cilantro to the pot. Bring to a boil.
5. Carefully add the meatballs to the soup and reduce the heat to a simmer. Let cook for 25 minutes, until the meatballs are cooked through.
6. Once the soup is ready, serve it topped with crumbled queso fresco, a squeeze of lime juice, and fresh cilantro.

This albondiga soup with Mexican street corn adds a rich, creamy twist to the classic dish. The corn brings a touch of sweetness, while the chili powder and lime introduce a vibrant zest. Topped with fresh queso fresco, this soup is sure to be a crowd-pleaser at your next gathering or family dinner.

Albondiga Soup with Sweet Potatoes and Chipotle

This recipe takes albondiga soup to a new level by adding the natural sweetness of sweet potatoes and the smoky heat of chipotle peppers. The sweet potatoes add richness and a creamy texture, while the chipotle provides a deep, smoky spice that transforms the broth into a bold and flavorful experience.

Ingredients:

• 1 lb ground beef
• ½ lb ground pork
• 1 egg
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 1 tsp dried oregano
• 1 cup corn kernels (fresh or frozen)
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, mix the ground beef, ground pork, egg, cumin, paprika, salt, and pepper. Form into small meatballs and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft.
3. Add the chicken broth, sweet potatoes, diced tomatoes, chipotle peppers, and oregano to the pot. Bring to a boil.
4. Drop the meatballs into the soup, reduce the heat, and simmer for 25-30 minutes, or until the meatballs are cooked through and the sweet potatoes are tender.
5. Add the corn kernels and cook for another 5 minutes.
6. Garnish with fresh cilantro and serve hot.

The combination of sweet potatoes and chipotle peppers in this albondiga soup creates a flavorful contrast between sweetness and smoky heat. The corn adds a nice pop of texture, and the meatballs are perfectly tender in this rich, hearty broth. It’s a warming and satisfying soup that brings comfort with every bite.

Albondiga Soup with Spinach and Avocado

This fresh, vibrant twist on albondiga soup adds leafy spinach and creamy avocado to the mix. The spinach gives the soup a burst of green, while the avocado adds a silky smooth texture that balances the heat and spiciness of the broth. This is a light, yet hearty version of the classic albondiga soup.

Ingredients:

• 1 lb ground turkey
• ½ lb ground beef
• 1 cup cooked rice
• 1 egg
• 1 tsp ground coriander
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 2 cups fresh spinach, chopped
• 1 avocado, diced
• Lime wedges for garnish

Instructions:

1. In a bowl, combine ground turkey, ground beef, rice, egg, coriander, garlic powder, salt, and pepper. Shape into small meatballs and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
3. Add chicken broth, diced tomatoes, and oregano to the pot. Bring to a boil.
4. Carefully drop the meatballs into the broth and reduce the heat to simmer. Cook for 20 minutes, or until the meatballs are fully cooked.
5. Add the spinach to the soup and cook for another 5 minutes, until wilted.
6. Serve the soup topped with diced avocado and a squeeze of lime juice for a burst of freshness.

The spinach and avocado add a bright, creamy touch to the albondiga soup, balancing out the rich flavors of the meatballs and broth. This version is both refreshing and comforting, offering a perfect combination of healthy greens and creamy texture that makes each bite enjoyable. It’s a great soup for any occasion!

Albondiga Soup with Roasted Red Bell Peppers and Zucchini

This albondiga soup variation uses roasted red bell peppers to bring out a smoky sweetness in the broth, while the zucchini adds a refreshing and light texture. This version is perfect for those looking to add more vegetables while still enjoying the bold and savory flavor of albondiga soup.

Ingredients:

• 1 lb ground beef
• ½ lb ground chicken
• 1 cup cooked quinoa
• 1 egg
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 large red bell peppers, roasted and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 zucchini, diced
• 1 tsp dried basil
• Fresh parsley for garnish

Instructions:

1. Roast the red bell peppers by placing them directly on the stovetop or under a broiler, turning occasionally until the skin is charred. Let them cool, peel the skins, remove the seeds, and chop.
2. In a large bowl, mix ground beef, ground chicken, quinoa, egg, cumin, smoked paprika, salt, and pepper. Form into small meatballs and set aside.
3. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
4. Add the roasted bell peppers, chicken broth, diced tomatoes, and dried basil to the pot. Bring to a boil.
5. Gently drop the meatballs into the pot, reduce heat, and simmer for 25 minutes, or until the meatballs are cooked through.
6. Add the diced zucchini and cook for an additional 10 minutes, until the zucchini is tender.
7. Garnish with fresh parsley and serve hot.

This roasted red bell pepper and zucchini albondiga soup is a light and vibrant twist on the traditional recipe. The roasted peppers add a smoky sweetness to the broth, while the zucchini provides a refreshing crunch. The meatballs remain tender and flavorful, making this a satisfying and balanced meal. It’s a great option for a flavorful and nutritious soup.

Note: More recipes are coming soon!