Mexican Albondigas Soup with Kale & Quinoa

Mexican Albondigas Soup

with Kale & Quinoa

2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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From the Test Kitchen

Albondigas (Spanish for meatballs) soup is a traditional Mexican dish with a Middle Eastern influence. The word albondigas stems from the Arabic word al-bunduq, or “hazelnut,” referring to the shape and size of the little meatballs. In this heartier version, we made the meatballs larger than hazelnuts and substituted quinoa for the traditional rice.

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  • Nutrition
    PER SERVING
  • Calories
    635 Cals (est.)
fresh
ingredients
Mexican Albondigas Soup with Kale & Quinoa
Title
  • 2 cloves Garlic
  • 1 bunch Cilantro
  • 1 bunch Kale
  • 1 bunch Mint
  • 1 Carrot
  • 1 Onion
  • 1 6-Ounce Can Tomato Paste
  • 2 Tbsps Beef Demi-Glace
  • 1 Tbsp Dried Oregano
  • ¼ cup Quinoa
  • 10 oz Lean Ground Beef
  • 2 Tbsps Breadcrumbs
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the cilantro and mint. Cut out and discard the thick stems of the kale and roughly chop the leaves. Peel and small dice the onion and carrot.
Start the soup:
2 Start the soup:
In a medium pot, heat some olive oil on high until hot. Add the carrot, half the onion, and half the garlic; cook 2 to 4 minutes, or until softened, stirring occasionally. Stir in the tomato paste and cook 2 to 4 minutes, or until the paste starts to stick to the bottom of the pot, stirring frequently. Stir in the demi glace, dried oregano, quinoa, and 4 cups of water. Bring to a boil, then reduce the heat to low. Simmer slowly for 3 to 5 minutes while you make the meatballs.
Make the meatballs:
3 Make the meatballs:
In a medium bowl, combine the ground beef, breadcrumbs, the remaining onion and garlic, and half of both the cilantro and mint (reserve some cilantro and mint for garnish). Season with salt and pepper. Using wet hands, form the mixture into 14 ping-pong-ball-sized meatballs. Add the meatballs to the soup. Bring the soup to a boil, then reduce the heat to low. Simmer 4 to 6 minutes, or until the meatballs are almost completely cooked through.
Finish the soup:
4 Finish the soup:
Stir in the kale and season with salt and pepper to taste. Simmer 6 to 8 minutes longer, or until the meatballs are completely cooked through and the kale is wilted. (Be sure to stir carefully so the meatballs remain intact.)
Plate your dish:
5 Plate your dish:
Divide the soup and meatballs between 2 bowls. Garnish with the remaining cilantro and mint. Enjoy!

Tips from Home Chefs

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Mexican Albondigas Soup

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the cilantro and mint. Cut out and discard the thick stems of the kale and roughly chop the leaves. Peel and small dice the onion and carrot.
2 Start the soup:
In a medium pot, heat some olive oil on high until hot. Add the carrot, half the onion, and half the garlic; cook 2 to 4 minutes, or until softened, stirring occasionally. Stir in the tomato paste and cook 2 to 4 minutes, or until the paste starts to stick to the bottom of the pot, stirring frequently. Stir in the demi glace, dried oregano, quinoa, and 4 cups of water. Bring to a boil, then reduce the heat to low. Simmer slowly for 3 to 5 minutes while you make the meatballs.
Start the soup:
Make the meatballs:
3 Make the meatballs:
In a medium bowl, combine the ground beef, breadcrumbs, the remaining onion and garlic, and half of both the cilantro and mint (reserve some cilantro and mint for garnish). Season with salt and pepper. Using wet hands, form the mixture into 14 ping-pong-ball-sized meatballs. Add the meatballs to the soup. Bring the soup to a boil, then reduce the heat to low. Simmer 4 to 6 minutes, or until the meatballs are almost completely cooked through.
4 Finish the soup:
Stir in the kale and season with salt and pepper to taste. Simmer 6 to 8 minutes longer, or until the meatballs are completely cooked through and the kale is wilted. (Be sure to stir carefully so the meatballs remain intact.)
Finish the soup:
Plate your dish:
5 Plate your dish:
Divide the soup and meatballs between 2 bowls. Garnish with the remaining cilantro and mint. Enjoy!
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