Heart-Healthy Albondigas (Mexican Meatball Soup)

Dive into a bowl of vibrant flavor and nourishing goodness with this Heart-Healthy Albondigas (Mexican Meatball Soup). This lighter take on the classic dish combines lean ground turkey, fiber-rich cooked brown rice, and fresh herbs like cilantro to create tender, protein-packed meatballs. Simmered in a fragrant, low-sodium chicken broth with a harvest of colorful vegetables—carrots, zucchinis, and red potatoes—this soup is as wholesome as it is satisfying. A hint of aromatic spices like cumin and oregano enhances each spoonful, while the rich tomato base ties it all together. Perfect for a cozy weeknight meal, this guilt-free recipe is ready in just over an hour and serves six hearty portions. Whether you're looking for a warming, nutritious option or a comforting taste of Mexico, this health-conscious albondigas recipe checks all the boxes!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 pound lean ground turkey
• 0.5 cup brown rice, cooked
• 1 large egg
• 2 cloves garlic, minced
• 1 medium white onion, finely chopped
• 0.5 cup cilantro, chopped
• 2 medium carrot, peeled and sliced
• 1 large zucchini, diced
• 2 medium red potatoes, diced
• 6 cups low-sodium chicken broth
• 14.5 ounces diced tomatoes
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon oregano, dried
• 1 teaspoon cumin, ground
• 1 tablespoon olive oil

Directions

Step 1

In a large bowl, combine the ground turkey, cooked brown rice, egg, minced garlic, half of the chopped onion, half of the chopped cilantro, salt, and pepper. Mix gently until well combined.

Step 2

Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.

Step 3

In a large pot, heat the olive oil over medium heat.

Step 4

Add the remaining onion and sauté until translucent, about 3-4 minutes.

Step 5

Add the low-sodium chicken broth, diced tomatoes with their juice, sliced carrots, diced potatoes, and dried oregano to the pot. Increase the heat to bring the mixture to a boil.

Step 6

Once boiling, gently drop the prepared meatballs into the soup, ensuring they are submerged.

Step 7

Reduce the heat to a simmer and cover the pot. Let the soup cook for about 30 minutes until the meatballs are cooked through and the vegetables are tender.

Step 8

Add the diced zucchini and ground cumin to the soup and cook for an additional 10 minutes.

Step 9

Taste and adjust the seasoning with more salt and pepper as needed.

Step 10

Garnish with the remaining chopped cilantro before serving. Enjoy warm.

Nutrition Facts

Serving size	(3233.9g)

Amount per serving	% Daily Value*
Calories	1397.7

Total Fat 62.3g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 3.6g
Cholesterol 543.5mg	0%
Sodium 2805.6mg	0%
Total Carbohydrate 110.4g	0%
Dietary Fiber 23.6g	0%
Total Sugars 35.5g
Protein 125.4g	0%

Vitamin D 53.8IU	0%
Calcium 463.1mg	0%
Iron 17.2mg	0%
Potassium 4089.6mg	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: 37.3%

Protein: 33.4%

Carbs: 29.4%