Albóndigas Soup

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)

Recipe from

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


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.


October 2000