Vegetarian Traditional Albondigas (Mexican Meatballs)

Experience the warm, comforting flavors of Mexico with these Vegetarian Traditional Albondigas, a delightful twist on the classic Mexican meatball soup. Made with a hearty base of black beans and quinoa, these meatless "meatballs" are perfectly seasoned with cumin, smoked paprika, and fresh cilantro, then gently simmered in a rich tomato and vegetable broth. Loaded with tender carrots, zucchini, and potatoes, it’s a wholesome, protein-packed dish that’s both satisfying and delicious. Perfect for a cozy family dinner or a flavorful vegetarian meal, this recipe combines authentic Mexican spices with healthy, plant-based ingredients for a nourishing bowl of comfort food. Serve it hot, garnished with fresh cilantro, to enjoy a true taste of tradition—meat-free!

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1.5 cups Cooked black beans
• 1 cup Cooked quinoa
• 0.5 cup Bread crumbs
• 2 large Eggs
• 0.5 cup Chopped cilantro
• 3 cloves Minced garlic
• 0.5 cup Chopped white onion
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 cups Vegetable broth
• 1.5 cups Tomato sauce
• 1 large Carrot, peeled and chopped
• 1 medium Zucchini, chopped
• 1 medium Potato, peeled and diced
• 1 teaspoon Dried oregano
• 1 leaf Bay leaf

Directions

Step 1

In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some texture for binding.

Step 2

Add the cooked quinoa, bread crumbs, eggs, chopped cilantro, minced garlic, chopped onion, ground cumin, smoked paprika, salt, and black pepper to the bowl. Mix well until all ingredients are fully combined and the mixture holds together.

Step 3

Scoop about 2 tablespoons of the mixture and form it into small balls, roughly 1.5 inches in diameter. Repeat until all the mixture is used, creating approximately 16-18 meatballs.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 2-3 minutes on each side, until golden brown. Be gentle when turning to avoid breakage. Remove and set aside.

Step 5

In a large pot, combine the vegetable broth and tomato sauce. Stir to mix, then bring to a simmer over medium heat.

Step 6

Add the chopped carrot, zucchini, potato, dried oregano, and bay leaf to the broth. Simmer for 10 minutes until the vegetables begin to soften.

Step 7

Gently add the browned vegetarian meatballs to the pot and continue simmering for another 15 minutes, allowing the flavors to meld and the meatballs to absorb the broth.

Step 8

Taste the broth and adjust seasoning with additional salt and pepper if needed. Discard the bay leaf before serving.

Step 9

Serve hot in bowls, ensuring each portion has an equal amount of meatballs, vegetables, and broth. Garnish with extra cilantro if desired.

Nutrition Facts

Serving size	(2528.9g)

Amount per serving	% Daily Value*
Calories	1934.6

Total Fat 61.3g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 372mg	0%
Sodium 5894.1mg	0%
Total Carbohydrate 273.9g	0%
Dietary Fiber 54.2g	0%
Total Sugars 41.1g
Protein 78.1g	0%

Vitamin D 82IU	0%
Calcium 568.8mg	0%
Iron 23.1mg	0%
Potassium 5087.4mg	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: 28.2%

Protein: 15.9%

Carbs: 55.9%