Low Fat Albondigas (Mexican Meatball Soup)

Savor the comforting warmth of **Low Fat Albondigas (Mexican Meatball Soup)**, a healthy twist on a traditional favorite. This hearty yet light soup features tender turkey meatballs blended with cooked brown rice, egg whites, and aromatic spices like cumin and oregano. Simmered in a rich, tomato-based broth alongside vibrant vegetables such as carrots, zucchini, and potatoes, this dish is packed with wholesome flavor and vibrant nutrition. Perfect for a cozy weeknight meal or as a crowd-pleasing starter, this low-fat recipe delivers all the satisfying flavors of classic albondigas without the guilt. Ready in just an hour and brimming with protein and nutrients, it’s a delightful addition to any healthy eating plan. Garnish with fresh cilantro for a pop of freshness and serve steaming hot for the ultimate comfort food experience.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground turkey
• 2 large egg whites
• 0.5 cup brown rice, cooked
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 0.5 cup cilantro, chopped
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3 medium carrots, sliced
• 2 medium zucchini, sliced
• 2 medium potatoes, peeled and diced
• 14.5 ounces canned diced tomatoes
• 8 cups low sodium chicken broth
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a large mixing bowl, combine the ground turkey, egg whites, cooked brown rice, half of the chopped onion, 1 clove of minced garlic, 1/4 cup chopped cilantro, 1 teaspoon of cumin, and the oregano. Mix until all ingredients are just combined.

Step 2

Using your hands, form the mixture into small meatballs, about 1-1.5 inches in diameter, and set aside.

Step 3

In a large pot over medium heat, add the remaining chopped onion and garlic. Cook until the onion is translucent, about 4 minutes.

Step 4

Add the low sodium chicken broth, canned diced tomatoes, carrots, potatoes, bay leaf, remaining cumin, salt, and black pepper. Stir to combine and bring the mixture to a boil.

Step 5

Once boiling, gently drop the prepared meatballs into the pot one at a time. Reduce the heat to a simmer and cover the pot.

Step 6

Simmer the soup for about 25 minutes, until the meatballs are cooked through and the vegetables are tender.

Step 7

Add the sliced zucchini and the remaining cilantro to the pot. Cook for an additional 5 minutes, until the zucchini is tender but still bright green.

Step 8

Remove the bay leaf and adjust seasoning with more salt and pepper to taste, if necessary.

Step 9

Serve hot, garnished with additional fresh cilantro if desired.

Nutrition Facts

Serving size	(4084.2g)

Amount per serving	% Daily Value*
Calories	1622.4

Total Fat 50.0g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 3.9g
Cholesterol 330.2mg	0%
Sodium 8080.6mg	0%
Total Carbohydrate 161.0g	0%
Dietary Fiber 27.2g	0%
Total Sugars 36.7g
Protein 141.0g	0%

Vitamin D 0IU	0%
Calcium 567.0mg	0%
Iron 22.8mg	0%
Potassium 6157.8mg	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: 27.1%

Protein: 34.0%

Carbs: 38.8%