Gluten-Free Albondigas (Mexican Meatball Soup)

Warm, hearty, and perfectly spiced, this Gluten-Free Albondigas (Mexican Meatball Soup) is a wholesome twist on a traditional favorite. Featuring tender quinoa-infused meatballs made from a flavorful blend of ground beef and pork, this recipe skips breadcrumbs for a naturally gluten-free option. Loaded with vibrant zucchini, carrots, and potatoes, all simmered in a savory tomato-based broth seasoned with cumin, oregano, and garlic, this comforting soup offers a delightful medley of textures and flavors in every spoonful. Quick to prepare and perfect for meal prep, this dish is a nutritious, one-pot meal that will satisfy the whole family. Top it off with fresh cilantro for an authentic touch, and enjoy a warming bowl of this Mexican classic any night of the week!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams ground beef
• 250 grams ground pork
• 60 grams uncooked quinoa
• 1 large egg
• 3 cloves garlic cloves
• 30 grams fresh cilantro
• 1 medium onion
• 1 medium zucchini
• 2 medium carrots
• 2 medium potatoes
• 400 grams canned diced tomatoes
• 1 liter chicken broth
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Rinse the quinoa under cold water thoroughly. Cook the quinoa according to the package instructions and let it cool completely.

Step 2

In a large mixing bowl, combine the ground beef, ground pork, cooked quinoa, egg, minced garlic (2 cloves), chopped fresh cilantro (15 grams), salt (1 teaspoon), and black pepper (1 teaspoon). Mix thoroughly until all ingredients are well combined.

Step 3

Form the meat mixture into small meatballs about 1 inch in diameter. Set them aside on a tray.

Step 4

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic (1 clove) to the pot and sauté for another minute until fragrant.

Step 6

Add the zucchini (cut into quarters), sliced carrots, diced potatoes, and canned diced tomatoes with their juice to the pot.

Step 7

Pour in the chicken broth and bring the mixture to a boil.

Step 8

Season the broth with cumin, oregano, and the remaining 1 teaspoon of salt. Adjust the seasoning, if necessary.

Step 9

Once the broth is boiling, gently drop the meatballs into the pot. Reduce the heat to a simmer.

Step 10

Cover the pot and let the soup simmer for approximately 30 minutes, or until the meatballs are cooked through and the vegetables are tender.

Step 11

Stir in the remaining chopped cilantro (15 grams) into the soup.

Step 12

Serve the albondigas soup hot in bowls, garnished with additional cilantro, if desired.

Nutrition Facts

Serving size	(3242.5g)

Amount per serving	% Daily Value*
Calories	3260.5

Total Fat 194.5g	0%
Saturated Fat 64.7g	0%
Polyunsaturated Fat 8.3g
Cholesterol 806.5mg	0%
Sodium 10203.7mg	0%
Total Carbohydrate 189.5g	0%
Dietary Fiber 29.7g	0%
Total Sugars 45.8g
Protein 188.8g	0%

Vitamin D 53.8IU	0%
Calcium 642.8mg	0%
Iron 29.9mg	0%
Potassium 6735.9mg	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: 53.6%

Protein: 23.1%

Carbs: 23.2%