Mexican · Dinner
Meatball Soup (Low-Calorie)
A light Mexican-style soup of lean beef meatballs simmered in a tomato-chipotle broth with zucchini, carrot, and corn, seasoned with cumin and oregano. Bulked with vegetables rather than rice, it delivers a smoky, savoury bowl that eats hearty without the calorie load of the traditional albondigas version.
$4
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
383Calories
35.4gProtein
15.6gFat
21.8gCarbs
8.8gSugar
4.8gFiber
1118mgSodium
103mgChol
5.9gSat Fat
1078mgPotassium
94mgCalcium
4.7mgIron
2.8mcgVitamin B12
23mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Mix ground beef, cooked rice, egg white, and salt in a bowl. Chop cilantro and garlic; add to beef. Add cumin and roll into 5–6 meatballs.
2
Heat olive oil in a medium pot over medium heat. Dice onion and garlic; cook onion for 3 minutes until soft, then add garlic, cumin, oregano, and minced chipotle; cook 1 minute until fragrant.
3
Add canned tomatoes and chicken stock, bring to a simmer over medium-high heat, then reduce to medium-low and maintain a gentle simmer.
4
Dice zucchini and carrot. Lower meatballs gently into broth one at a time; cook uncovered 12 minutes until they float, then add vegetables and simmer 8 minutes until tender.
5
Plate
Ladle soup into a bowl, season with salt to taste, scatter cilantro over top, and serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean ground beef
- 2 tbsp2 tbsp cooked white rice
- 22 egg white
- 4 tbsp4 tbsp cilantro
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp ground cumin, for the meatballs
- 1/2 tsp1/2 tsp salt, for the meatballs
- 2 tsp2 tsp olive oil
- 11 onion
- 2 clove2 clove garlic, for the broth
- 1 tsp1 tsp ground cumin, for the broth
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp chipotle in adobo
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 cup480ml low-sodium chicken stock
- 11 small zucchini
- 1/2 cup70g carrot
- 1/2 cup80g corn kernels
- 1 tsp1 tsp salt, for the broth
- 22 lime wedge, to serve
