Albóndigas Soup

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This classic Spanish soup combines meatballs--albóndigas (ahl-BON-dee-gahs)and a spicy broth.
4 servings (serving size: 1 3/4 cups soup, about 12 tortilla strips, 1 tablespoon avocado, and 1 tablespoon cilantro)


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3/4 pound ground round
1/4 cup Italian-seasoned breadcrumbs
1/4 cup minced fresh onion
1/4 cup bottled salsa
1/2 teaspoon ground cumin
Cooking spray
2 (6-inch) corn tortillas, cut into 1/4-inch strips
1 teaspoon vegetable oil
1 cup chopped onion
1 cup chopped seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
4 garlic cloves, minced
1/2 cup bottled salsa
1/2 cup water
1 teaspoon ground cumin
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro


Preheat oven to 450°.

To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 (3/4-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 450° for 12 minutes or until done. Set aside.

To prepare the soup, place the tortilla strips in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 5 minutes or until lightly browned. Set aside. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblano, and garlic; cook for 5 minutes, stirring occasionally. Stir in 1/2 cup salsa and the next 4 ingredients (salsa through tomatoes); reduce heat, and simmer for 10 minutes. Stir in the meatballs; cook for 5 minutes or until thoroughly heated. Ladle the soup into individual bowls, and top with the tortilla strips, diced avocado, and chopped cilantro.

Created date

October 2003

Nutritional Information

Calories 297
Caloriesfromfat 28 %
Fat 9.3 g
Satfat 2.6 g
Monofat 4.1 g
Polyfat 1.5 g
Protein 24.9 g
Carbohydrate 29.8 g
Fiber 4.5 g
Cholesterol 52 mg
Iron 4.5 mg
Sodium 733 mg
Calcium 118 mg