Low Sodium Albondigas (Mexican Meatball Soup)

Savor the rich and comforting flavors of **Low Sodium Albondigas (Mexican Meatball Soup)**, a heart-healthy spin on the traditional favorite. Featuring tender meatballs made with lean ground beef or turkey, aromatic fresh mint, and a hint of cumin, this soup is packed with wholesome vegetables like carrots, potatoes, zucchini, and sweet corn. Simmered in a vibrant, unsalted tomato and chicken broth, this low-sodium recipe is perfect for anyone looking to enjoy classic Mexican cuisine while keeping salt in check. Ready in just over an hour, this hearty, nutrient-rich soup makes a satisfying family dinner or meal prep option, bursting with fresh ingredients and authentic flavors. Garnish with cilantro for a fragrant finishing touch!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 500 grams lean ground beef or turkey
• 60 grams uncooked white rice
• 1 large egg
• 6 cups unsalted chicken broth
• 2 medium carrots
• 2 medium potatoes
• 1 medium zucchini
• 1 cup sweet corn
• 3 large tomato
• 1 medium onion
• 3 large garlic cloves
• 1 tablespoon olive oil
• 0.5 cup fresh cilantro
• 0.25 cup fresh mint leaves
• 1 teaspoon ground cumin
• 0.5 teaspoon black pepper

Directions

Step 1

Start by preparing the meatballs. In a large bowl, combine the ground beef or turkey, uncooked rice, egg, minced garlic from 2 cloves, half of the chopped onion, chopped mint, ground cumin, and black pepper. Mix well until evenly combined.

Step 2

Shape the mixture into small meatballs, about the size of a tablespoon. Set aside.

Step 3

In a large pot, heat the olive oil over medium heat. Add the remaining chopped onion and garlic, and sauté until fragrant and lightly golden, about 2-3 minutes.

Step 4

Blend the tomatoes in a blender or food processor until smooth. Add the pureed tomatoes to the pot and cook for another 2 minutes.

Step 5

Pour in the unsalted chicken broth and bring to a gentle boil.

Step 6

While the broth is heating up, peel and chop the carrots and potatoes into small cubes. Slice the zucchini into half moons.

Step 7

Once the broth is boiling, carefully add the meatballs one by one. Stir gently to avoid breaking them apart.

Step 8

Add the carrots, potatoes, and sweet corn to the soup. Cover and simmer on low heat for about 25 minutes, or until the meatballs and rice are cooked through and vegetables are tender.

Step 9

In the last 10 minutes of cooking, add the zucchini and chopped cilantro. Continue to simmer until the zucchini is tender.

Step 10

Taste and adjust seasoning if needed, but keep in mind it's a low sodium recipe.

Step 11

Serve hot, garnished with additional chopped cilantro if desired. Enjoy your comforting bowl of Albondigas!

Nutrition Facts

Serving size	(3752.0g)

Amount per serving	% Daily Value*
Calories	2750.3

Total Fat 114.7g	0%
Saturated Fat 39.9g	0%
Polyunsaturated Fat 3.9g
Cholesterol 619.5mg	0%
Sodium 8135.9mg	0%
Total Carbohydrate 272.6g	0%
Dietary Fiber 29.5g	0%
Total Sugars 86.6g
Protein 175.3g	0%

Vitamin D 88.8IU	0%
Calcium 679.1mg	0%
Iron 31.1mg	0%
Potassium 6965.9mg	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: 36.6%

Protein: 24.8%

Carbs: 38.6%