Bring bold, comforting flavors straight to your kitchen with this authentic Albondigas Soup — a Mexican favorite made with juicy homemade meatballs, hearty veggies, and a rich, savory broth. 🌶️🍲

In this episode of Mama Debz Kitchen, we’re making Mexican Meatball Magic — step by step! From mixing the meatballs to simmering them in flavorful tomato broth with carrots, potatoes, and zucchini, this soup is pure comfort in a bowl.

Perfect for cozy nights, family dinners, or meal prep — this classic recipe is delicious, filling, and full of love. ❤️

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  🍲 Albondigas Soup Recipe

  For the Meatballs:

  • 1 lb lean ground beef

  • 1 large egg

  • ½ cup white onion, finely diced

  • ¼ cup long grain white rice (uncooked)

  • 3 garlic cloves, minced

  • 2 tsp salt (plus more to taste)

  • 1 tsp ground cumin

  • 1 tsp garlic powder

  • ½ tsp ground black pepper

  • ½ tsp dried oregano

  For the Soup:

  • 48 oz low-sodium chicken broth

  • 15 oz can crushed tomatoes (undrained)

  • 3 large carrots, peeled & chopped

  • 3–4 russet potatoes, peeled & chopped

  • 2 zucchini, chopped into 1-inch pieces

  • Optional: chopped cilantro & lime wedges

  Instructions:

  1. Combine all meatball ingredients in a bowl and mix gently until combined.

  2. Roll into 2-inch meatballs and set aside.

  3. In a large pot, bring chicken broth and tomatoes to a boil.

  4. Add meatballs and cook for 10 minutes. Add carrots, potatoes, and zucchini.

  5. Simmer for 10–15 minutes until veggies are tender.

  6. Garnish with cilantro and lime before serving. Enjoy!

     
     

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     00:00 - 00:23 - Intro00:24 - 03:01 - Ingredients03:02 - 04:26 - Presentation & Taste Test04:27 - 05:23 - Outro