Whole30 Albondigas (Mexican Meatball Soup)

Savor the rich and comforting flavors of **Whole30 Albondigas (Mexican Meatball Soup)**, a wholesome twist on the traditional Mexican classic. This hearty soup features tender, perfectly seasoned beef and pork meatballs bound with almond flour—making it completely grain-free and Whole30-compliant. Simmered in a fragrant broth enriched with fresh cilantro, garlic, and cumin, the soup is packed with vibrant vegetables like zucchini, carrots, and celery for a nutrient-rich meal that's both light and satisfying. Infused with a pop of fresh mint and served with a squeeze of zesty lime, this one-pot dish is ideal for cozy nights or meal-prep lunches. Gluten-free, dairy-free, and bursting with bold, authentic flavors, this is the perfect recipe for clean eating enthusiasts looking to enjoy a traditional favorite.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Ground beef
• 0.5 pound Ground pork
• 1 large Egg
• 0.25 cup Almond flour
• 0.5 cup Fresh cilantro
• 3 cloves Garlic
• 1 medium Onion
• 1 teaspoon Cumin powder
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 6 cups Beef broth
• 2 medium Zucchini
• 2 medium Carrots
• 2 medium Tomatoes
• 2 stalks Celery stalks
• 1 tablespoon Avocado oil
• 0.25 cup Fresh mint leaves
• 1 Lime

Directions

Step 1

Start by preparing the vegetables: finely dice the onion, mince the garlic, dice the tomatoes, slice the zucchini and carrots into rounds, and chop the celery into small pieces.

Step 2

In a large mixing bowl, combine the ground beef, ground pork, egg, almond flour, half of the cilantro (chopped), one minced garlic clove, cumin powder, half a teaspoon of salt, and black pepper. Mix well until uniformly combined.

Step 3

Form the meat mixture into 1-inch meatballs and set aside.

Step 4

Heat a large pot over medium heat and add the avocado oil. Once hot, add the diced onion and the remaining minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent.

Step 5

Add the chopped tomatoes to the pot and cook for another 5 minutes until they break down slightly.

Step 6

Pour in the beef broth and increase the heat to bring it to a gentle boil.

Step 7

Gently add the meatballs to the simmering broth, careful not to overcrowd. Cook for about 10 minutes as you prepare the vegetables.

Step 8

Once the meatballs have cooked partially, add the zucchini, carrots, celery, and remaining salt to the pot. Stir gently to combine.

Step 9

Reduce the heat to a simmer and cook the soup for approximately 20 more minutes until the vegetables are tender and the meatballs are cooked through.

Step 10

Finish the soup by stirring in the fresh mint leaves and remaining cilantro, tasting and adjusting seasoning if necessary.

Step 11

Serve the Albondigas soup hot with a wedge of lime on the side for squeezing over just before eating.

Nutrition Facts

Serving size	(3372.6g)

Amount per serving	% Daily Value*
Calories	2684.3

Total Fat 179.9g	0%
Saturated Fat 60.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 736.7mg	0%
Sodium 13366.2mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 23.6g	0%
Total Sugars 53.9g
Protein 177.3g	0%

Vitamin D 81.9IU	0%
Calcium 745.5mg	0%
Iron 25.9mg	0%
Potassium 4543.2mg	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: 59.7%

Protein: 26.2%

Carbs: 14.1%