Go Back
+ servings
5 from 1 vote
Albondigas Soup - a classic Mexican meatball soup | TheRoastedRoot.net #healthy #dinner #recipe #glutenfree #cincodemayo
Albondigas Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Mexican albondigas soup with gluten-free turkey meatballs

Course: Main Course
Cuisine: Mexican
Keyword: keto, low-carb, mexican, paleo
Servings: 4 servings
Author: Julia
Ingredients
For the Turkey Meatballs:
For the Soup:
  • 1 yellow onion finely chopped
  • 2 carrots peeled and chopped
  • 1 stalk celery chopped
  • 2 cloves garlic minced
  • 1 medium zucchini squash chopped
  • 1 quart low-sodium chicken broth
  • ¼ cup tomato sauce
  • ¼ cup fresh parsley chopped
Instructions
Prepare the Turkey Meatballs:
  1. Add all of the ingredients for the meatballs to a mixing bowl and stir to combine (I like using my hands to moosh everything together so that it gets super well combined).
  2. Preheat a large cast iron skillet to medium and add enough oil to generously coat the surface, about 3 tablespoons. Form meatballs out of the mixture and place them on a plate until the skillet is completely hot (the meatballs will be super moist and may seem like they won’t hold together, but they will!).
  3. Place the meatballs on the hot skillet and cook for 1 to 2 minutes, until browned on one side. Carefully flip and cook on the other side until browned (but not cooked through), about 1 minute.
  4. Transfer the meatballs to a plate and set aside.
Prepare the soup:
  1. Heat the olive oil to medium-high in a large pot or Dutch oven and add the onion, carrots, and celery. Saute, stirring occasionally, until veggies have softened and onion begins to brown, about 8 minutes. Add the garlic and zucchini and cook for 1 minute.
  2. Add the meatballs, chicken stock, tomato sauce, and parsley. Cover, and bring to a full boil. Immediately reduce the heat to a simmer and cook until zucchini is soft and meatballs are cooked through, about 15 minutes (Note: you can keep the soup at a very low temperature on the stove while you’re preparing other food for guests).
  3. Serve soup with cooked rice and a dollop of sour cream.
Recipe Notes

*You can also use 1 pound of ground beef, or a combination of ground beef, ground pork, or sausage