Dairy-Free Albondigas (Mexican Meatball Soup)

Warm your soul with this hearty Dairy-Free Albondigas (Mexican Meatball Soup), a wholesome twist on a classic comfort dish. Juicy meatballs made from a flavorful blend of ground beef, ground pork, fresh cilantro, garlic, and spices are simmered to perfection in a vibrant vegetable broth brimming with carrots, zucchini, potatoes, and sweet corn. Naturally dairy-free, this recipe delivers traditional Mexican flavors without any compromises, making it perfect for those with dietary restrictions. Garnished with fresh cilantro and a zesty squeeze of lime, this easy-to-make soup is as satisfying as it is nourishing—ideal for a cozy family dinner or meal prep for the week. Ready in just 60 minutes, it’s a one-pot wonder that brings warmth to your table in every spoonful!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 pound ground pork
• 0.25 cup uncooked white rice
• 1 large egg
• 0.25 cup fresh cilantro
• 3 garlic cloves
• 1 large onion
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 8 cups vegetable broth
• 2 medium carrots
• 1 medium zucchini
• 1 medium potato
• 1 15-ounce can diced tomatoes
• 1 cup corn kernels
• 0.25 cup fresh cilantro leaves
• 4 lime wedges

Directions

Step 1

Finely chop the cilantro, garlic cloves, and onion (set aside half of the onion for the soup).

Step 2

In a large bowl, combine ground beef, ground pork, rice, egg, chopped cilantro, minced garlic, chopped onion, salt, black pepper, cumin, and paprika. Mix well until all ingredients are evenly combined.

Step 3

Shape the meat mixture into 1-inch meatballs and place them on a baking sheet.

Step 4

Dice the remaining half onion, carrots, zucchini, and potato.

Step 5

In a large pot, heat the vegetable broth over medium heat and bring it to a simmer.

Step 6

Add the diced onion, carrots, zucchini, and potato to the pot, along with the can of diced tomatoes and its juice. Stir to combine.

Step 7

Gently add the meatballs to the simmering soup, one at a time, being careful not to overcrowd them.

Step 8

Allow the soup to cook for about 30 minutes, or until the meatballs are cooked through and the vegetables are tender.

Step 9

Add the corn kernels and continue cooking for an additional 5 minutes.

Step 10

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 11

Serve hot, garnished with fresh cilantro leaves and a squeeze of lime juice from lime wedges.

Nutrition Facts

Serving size	(4050.3g)

Amount per serving	% Daily Value*
Calories	3478.1

Total Fat 176.4g	0%
Saturated Fat 61.5g	0%
Polyunsaturated Fat 9.9g
Cholesterol 741.2mg	0%
Sodium 12499.1mg	0%
Total Carbohydrate 290.2g	0%
Dietary Fiber 48.1g	0%
Total Sugars 81.7g
Protein 197.9g	0%

Vitamin D 81.9IU	0%
Calcium 792.7mg	0%
Iron 30.1mg	0%
Potassium 7928.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 22.4%

Carbs: 32.8%