30-Minute Low-Carb Mexican Meatball Soup {Albondigas} (Keto Friendly)
This 30-Minute Low-Carb Mexican Meatball Soup (Albondigas) features tender beef meatballs simmered in a vibrant tomato-beef broth with cilantro, cumin, oregano, and low-carb vegetables. A high-protein, keto-friendly spin on a Mexican classic!
Equipment
- Large pot or Dutch oven
- Mixing bowl
- Cutting board
- Chef’s Knife
Ingredients
- ***For the Meatballs***
- 1 lb lean ground beef
- 1/2 cup fresh cilantro, chopped
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin, divided
- 1/4 tsp cayenne pepper (optional)
- ***For the Soup Base***
- 2 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 1 celery stalk, chopped
- 8 cups chicken or beef stock (low-sodium preferred)
- 4 cups water
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1 lb fresh green beans, trimmed and cut
- fresh cilantro and lime wedges (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and celery; cook 3 minutes until softened. Add garlic and 1/2 tsp cumin; cook 1 minute.
- Add stock, water, tomato sauce, and oregano. Bring to a boil, then reduce to a simmer. Add green beans.
- In a bowl, mix ground beef, cilantro, egg, remaining cumin, salt, pepper, and cayenne. Form into 1-inch meatballs (about 20–25).
- Gently drop meatballs into the simmering soup. Cover and simmer for 30 minutes until meatballs are cooked through and vegetables are tender.
- Adjust seasoning with salt and pepper. Serve hot with fresh cilantro and lime juice.
Notes
Simmer the meatballs gently—not at a rolling boil—to keep them tender and intact. Cilantro is essential for authentic Albondigas flavor.