Description
A comforting and hearty traditional Mexican Albondigas Soup featuring tender turkey or plant-based meatballs, fresh herbs, vibrant vegetables, and wholesome grains in a rich, flavorful broth. This versatile recipe is perfect for any season, easy to customize, and ideal for meal prep.
Ingredients
Scale
Meatballs
- 1 lb ground turkey or plant-based mince
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 tablespoon natural gelling agent
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt and pepper to taste
Soup Base and Vegetables
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 1 medium zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable or chicken stock
- 1 tablespoon apple cider vinegar (natural)
Grains
- 1 cup cooked brown rice or barley
Optional
- 1/2 cup smoked turkey bacon, chopped (optional)
- Chopped fresh cilantro for garnish
- Lime wedges for serving
- Thinly sliced green onions for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground turkey or plant-based mince with finely chopped onion, minced garlic, fresh parsley, and cilantro. Mix in the natural gelling agent and season with vegetarian Worcestershire sauce, salt, and pepper. Shape the mixture into small, uniform meatballs approximately the size of a walnut. Set aside.
- Sauté Aromatics and Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic and sauté until soft and fragrant. Stir in the chopped carrots and zucchini, coating them well in the aromatic base. Add the diced tomatoes and cook until the vegetables begin to soften and the mixture thickens slightly, building a rich flavor foundation.
- Simmer the Broth: Pour in the vegetable or chicken stock and apple cider vinegar. Bring the mixture to a gentle boil, then carefully add the prepared meatballs. Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, allowing the meatballs to cook through and infuse the broth with their flavor. Stir occasionally to prevent sticking.
- Add Grains and Finish: About 10 minutes before serving, stir in the cooked brown rice or barley to thicken the soup and add heartiness. Taste and adjust seasoning with salt, pepper, or additional vegetarian Worcestershire sauce as needed. Garnish with fresh cilantro, and serve hot with optional lime wedges and green onions.
Notes
- Keep meatballs small for even cooking and easy eating.
- Use fresh herbs to brighten the soup’s flavor.
- Do not skip the natural gelling agent to keep meatballs tender and intact.
- Simmer gently to maintain a clear broth and tender meatballs.
- Adjust soup thickness by adding more broth or simmering longer for a stew-like texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 50 mg
Keywords: Albondigas Soup, Mexican meatball soup, plant-based meatballs, hearty soup, comfort food, vegetable soup, gluten free soup
