Weight Watchers Mexican Meatball Soup (Albondigas) Recipe
Weight Watchers Mexican Meatball Soup (Albondigas) Recipe. If you’re in the mood for a cozy and flavorful soup, this is a fantastic choice.
It’s packed with tasty ingredients like ground beef, sausage, and a mix of vegetables like carrots, onion, and zucchini.
The meatballs are the star of the show, made with a blend of beef and sausage, plus some garlic and spices for an extra kick.
It’s a bowl full of comfort, perfect for any day of the week. Great for lunch or dinner!
Weight Watchers Points
6 Points (2022/2023 Plan)
MyWW Points: 6 Blue Plan and 8 Green Plan
6 WW Freestyle Points and 8 Smart Points
Tips and Tricks
Meatball Preparation
When mixing the meatball ingredients, use your hands to gently combine everything. Over-mixing can make the meatballs tough. Wet your hands with water to prevent the mixture from sticking when forming the meatballs.
Browning Meatballs
For an extra layer of flavor, you can lightly brown the meatballs in a skillet before adding them to the soup. This step isn’t necessary, but it adds a nice depth of flavor to the meatballs.
Enhancing Broth Flavor
For a richer broth, consider using homemade chicken broth if you have the time. Alternatively, you can add a couple of chicken bouillon cubes to the store-bought broth for a more intense flavor.
Vegetable Variations
Feel free to add other vegetables you like to the soup, such as corn, green beans, or potatoes. These additions can make the soup heartier and more nutritious.
Spice Adjustments
If you prefer a spicier soup, add a chopped jalapeño or a pinch of red pepper flakes to the broth. Adjust the cumin and oregano to your taste as well.
Serving Suggestions
Serve the soup with warm corn tortillas or a crusty bread on the side. A squeeze of fresh lime juice and a sprinkle of extra chopped cilantro just before serving can brighten up the flavors.
Make-Ahead Tips
You can prepare the meatballs in advance and freeze them uncooked on a baking sheet. Once frozen, transfer them to a freezer bag. When you’re ready to make the soup, add the frozen meatballs directly to the simmering broth, adding a few extra minutes to the cooking time.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the meatballs and vegetables.
Related Recipes
Simple Weight Watchers Italian Meatballs
Easy Weight Watchers Meatball Subs
Mini Weight Watchers Italian Meatballs
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Weight Watchers Mexican Meatball Soup (Albondigas)
Equipment
Ingredients
- ½ pound lean ground beef
- ½ pound chorizo sausage casing removed (not the fully cooked kind)
- 1 egg beaten
- 2 cloves garlic minced
- ½ carrot minced
- ½ cup cooked rice
- ½ cup cilantro chopped
- ½ teaspoon salt
- ¼ black pepper
- 6 cups chicken broth
- ½ cup onion chopped
- 3 stalks celery cut in chunks
- 1 can (16 oz) diced tomatoes
- ½ teaspoon ground cumin
- 1 teaspoon oregano
- ½ cup cilantro
- 1 large zucchini sliced
- salt to taste
- black pepper to taste
Instructions
For the Meatballs:
- In a large bowl, combine ground beef, sausage, egg, garlic, carrot, salt, pepper, and cumin.
- Mix everything together really well.
- Shape the mixture into meatballs, rolling them between your palms. Aim for about 20 to 24 meatballs. Set aside.
For the Soup:
- In a large pot, mix together chicken broth, onion, celery, tomatoes with their liquid, cumin, oregano, and cilantro leaves.
- Heat the pot until the soup starts to boil, then turn down the heat a bit and let it simmer for 10 minutes.
- Carefully add the meatballs to the soup. Make sure the soup is still bubbling a little so the meatballs cook quickly.
- Let the soup simmer again, this time for another 10 minutes.
- Add the zucchini and cook for 10 more minutes.
- Finally, season the soup with salt and pepper according to your taste.
Notes
Nutrition
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