Albóndigas Soup (Mexican Meatball Soup)
Tender mint-and-cumin meatballs simmered in a light tomato broth with zucchini and celery — the comforting Mexican classic, with riced cauliflower in the meatballs instead of rice.
Nutrition per serving
1½ cups (5 meatballs)- Net carbs
- 6.3g
- Calories
- 298kcal
- Protein
- 23g
- Fat
- 19g
- Total carbs
- 9.5 g
- Fiber
- 3.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Turkey meatballs: Ground turkey makes lighter meatballs; the mint and cumin keep them full of flavor.
- Use ground turkey in place of the beef and wet your hands to roll the softer mixture. Simmer until the meatballs reach 165°F (74°C), about 20 minutes in total.
With chayote & cabbage: Chayote squash and chunks of cabbage replace the zucchini — a sturdier, traditional pairing that holds up beautifully in leftovers.
- Add the chayote and cabbage after the meatballs have simmered for 10 minutes, and cook 12–15 minutes more, until both are tender.
- Meatballs
- Soup
- Nice to have (optional)
- Meatballs
- Soup
- Nice to have (optional)
- Meatballs
- Soup
- Also add
- Nice to have (optional)
Estimated cost $24.68 for 6 servings ($4.11 each) · how we estimate
Instructions
-
Make the meatballs: squeeze the riced cauliflower in a clean towel to remove excess moisture. In a bowl, mix it with the beef, egg, mint, grated garlic, half the cumin, half the oregano, half the salt and the pepper, using your hands, until just combined.
-
Roll into 1¼-inch (3 cm) balls — about 30 — and set them on a plate. Chill while you start the soup.
-
Heat the oil in a large pot over medium heat. Cook the onion, celery and carrot 6–7 minutes, until softened. Stir in the minced garlic, tomato paste and the remaining cumin and oregano for 1 minute.
-
Add the tomatoes with their juices, the broth, water and remaining salt and bring to a boil, then reduce to a gentle simmer.
-
Lower the meatballs into the broth one at a time. Simmer, partly covered, for 15 minutes, without stirring for the first 5 so they can firm up.
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Add the zucchini and simmer 6–8 minutes more, until it is just tender and the meatballs reach 160°F (71°C) in the center. Stir in the cilantro, taste for salt and serve with lime wedges.
Tips for success
-
Raw rice in the meatballs is traditional — it swells as they simmer. Riced cauliflower does the same job, keeping them light and tender with a fraction of the carbs. - Fresh mint is the signature flavor of albóndigas, so don't skip it. Half ground beef and half ground pork makes even juicier meatballs.
- A little diced jalapeño with the onion, or a spoonful of salsa in each bowl, adds heat. Top with diced avocado for a heartier meal.
Nice to have, not needed
- Diced avocado and a squeeze of lime on each bowl are a lovely finish — the broth is bright without them.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat over medium heat until simmering and the meatballs are hot through.
Prep tip: For the freezer, leave out the zucchini and simmer a fresh handful into each portion as it reheats.
Refrigerate up to 4 days or freeze up to 3 months. The zucchini softens in the freezer; for the best texture, freeze the soup without it and add fresh zucchini as you reheat.
Variations
2 variations, each with its own ingredients and macrosTurkey meatballs
ProteinGround turkey makes lighter meatballs; the mint and cumin keep them full of flavor.
- ground beef (80/20) → ground turkey
6.3 g net · 218 kcal · 25 g protein · 9.8 g fat · ≈$3.88 per serving (same net carbs as the original)
With chayote & cabbage
VeggiesChayote squash and chunks of cabbage replace the zucchini — a sturdier, traditional pairing that holds up beautifully in leftovers.
- zucchini → chayote squash
- + 2 cups green cabbage
7.2 g net · 303 kcal · 23 g protein · 19 g fat · ≈$4.07 per serving (+0.9 g net carbs vs the original)
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