High Protein Albondigas (Mexican Meatball Soup)

Elevate your soup game with this High Protein Albondigas (Mexican Meatball Soup), a hearty and nourishing twist on the traditional favorite. Packed with lean ground beef, ground turkey, and protein-rich quinoa, these tender meatballs are infused with bold flavors from garlic, cumin, and fresh cilantro. Simmered in a robust broth brimming with seasonal vegetables like zucchini, carrots, and potatoes, and spiced with smoky chipotle, this one-pot wonder is as comforting as it is nutritious. Finished with a squeeze of lime and a sprinkle of fresh herbs, it’s a vibrant, high-protein meal perfect for busy weeknights or cozy dinners. Rich in flavor and nutrients, this recipe is a satisfying way to warm up your soul and power your day!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 pound ground turkey
• 1 cup cooked quinoa
• 1 large egg
• 3 pieces garlic cloves, minced
• 0.5 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 medium carrots, sliced
• 1 medium zucchini, sliced
• 2 medium potatoes, diced
• 8 cups chicken broth
• 1 15-ounce can canned diced tomatoes
• 1 tablespoon chipotle chili in adobo sauce, chopped
• 1 teaspoon dried oregano
• 2 pieces lime, cut into wedges

Directions

Step 1

In a large mixing bowl, combine the ground beef, ground turkey, cooked quinoa, egg, minced garlic, chopped cilantro, ground cumin, ground coriander, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until all ingredients are thoroughly combined.

Step 2

Form the mixture into small meatballs, about 1 inch in diameter, and set aside on a plate.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.

Step 4

Add the sliced carrots, zucchini, and diced potatoes to the pot. Sauté for another 5 minutes until the vegetables begin to soften.

Step 5

Pour in the chicken broth and add the canned diced tomatoes, chipotle chili, dried oregano, and remaining salt and pepper. Stir to combine.

Step 6

Bring the soup to a simmer, then gently add the meatballs to the pot.

Step 7

Cover the pot, reduce the heat to low, and simmer for about 25 minutes, or until the meatballs are cooked through and the vegetables are tender.

Step 8

Taste and adjust seasoning if needed.

Step 9

Serve hot, garnished with fresh cilantro and a squeeze of lime juice for additional flavor.

Nutrition Facts

Serving size	(4650.1g)

Amount per serving	% Daily Value*
Calories	3090.9

Total Fat 168.4g	0%
Saturated Fat 52.4g	0%
Polyunsaturated Fat 8.3g
Cholesterol 871.1mg	0%
Sodium 10684.9mg	0%
Total Carbohydrate 187.2g	0%
Dietary Fiber 34.2g	0%
Total Sugars 37.2g
Protein 214.3g	0%

Vitamin D 53.8IU	0%
Calcium 785.3mg	0%
Iron 35.7mg	0%
Potassium 7565.1mg	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: 48.6%

Protein: 27.5%

Carbs: 24.0%