Keto Albóndigas (Meatball) Soup is truly a Mexican classic! The soup is filled with vegetables, delicious meatballs, and a savory tomato-based soup broth. It is not hot; it has a savory flavor. Mainly, it is delicious! We use traditional spices and a few unique ingredients to make this soup a favorite for all of our Keto followers. We love it!
Our favorite Mexican restaurant is actually within walking distance of our home. So, you can imagine how many of their superb menu items have inspired us to make low-carb versions. Their Albóndigas Soup is so good, yet so simple. There are no potatoes and no rice. As a result, we can feel safe that it is lower in carbs than most Albóndigas Soup recipes. Certainly, our soup has to be the equal in flavor. We do make Spanish Albóndigas in Red Sauce. We also have a delicious recipe for Spanish Albóndigas in an Almond Sauce. However, our Keto Albóndigas (Meatball) Soup is not Spanish. It has a traditional Mexican flavor.
Keto Albóndigas (Meatball) Soup
Our meatballs are simple and made in the traditional manner of any meatball recipe. We do make them smaller (about 1 1/2 inches in diameter). We use beef for the meatballs and instead of ground pork or chicken, we use a small amount of Mexican chorizo sausage. You can use ground pork, if you prefer. However, we suggest trying the chorizo – it really adds a unique Mexican flavor. We have one other important suggestion. Add some freshly chopped mint into your meatball mix. That is also traditional in the classic Albóndigas soup and is really a wonderful and unique addition.
Dried Guajillo peppers are reconstituted for this recipe and blend so well with the tomatoes in preparing the puree for the soup stock. You can substitute a dried ancho chili or a chipotle chili in adobo sauce, if you prefer heat or more of a smoky flavor. Some recipes call for using chopped jalapeño for heat. We like the simple flavor of the Guajillo pepper, it is not too hot and goes so well with the tomatoes. You can find dried Guajillo peppers by clicking the picture below.
Reconstituting the Guajillo peppers is simple. We heat both sides briefly in a skillet then place them in hot water with the tomatoes for 15 minutes. After removing the stem and seeds we blend them with the cooked tomatoes and garlic in our Breville Sous Chef food processor. This makes a puree with flavor and color that is the perfect base for the soup.
We suggest chopping the vegetables roughly for the soup. Basically, do not dice them. You want them to show up in the soup for presentation and flavor. Our pictures should give you an idea of the size. Similarly, some recipes call for using chopped zucchini and even green beans. You do have a lot of flexability in terms of the vegetables you use. In fact, you can also cook the entire soup in a crock pot or instant pot. Just remember to add the cilantro when serving.
We do prefer using beef stock in the soup base rather than chicken stock. The meatballs are beef, so it makes sense. It also adds a nice deep reddish brown color to the soup – very traditional. If you prefer a thicker soup you can also add some tomato paste with the beef stock. This also adds a richer tomato flavor. You will note that we do not use salt or pepper for the meatballs or soup. The chorizo adds enough salt and the other spices add enough flavor.
Keto Albóndigas (Meatball) Soup – Authentic and Delicious
Keto Albóndigas (Meatball) Soup is a recipe you will enjoy many times. It is truly an authentic taste of Mexico. It is loaded with vegetables and delicious Mexican meatballs. Garnish with some chopped cilantro and serve hot. You can enjoy this one, knowing it is definitely Tasty Low Carb!
Keto Albóndigas (Meatball) Soup
- 3 large Guajillo chiles (dried, stemmed and seeded)
- 1 pound Tomatoes
- 2 cloves Garlic
- 1 cup Onions (white, roughly chopped)
- 1 tablespoon olive oil (extra virgin)
- 1 stalk Carrot (roughly chopped)
- 2 stalks Celery (roughly chopped)
- 3 cloves Garlic (chopped)
- 1 1/2 teaspoons Cumin
- 4 cups Beef stock (low sodium)
- 1 tablespoon Cilantro (chopped)
- Using a large bowl, mix all of the ingredients by hand until throughly combined. Roll out medium-sized meatballs (about 1 1/2 inch in diameter) and place them in a large pre-heated (medium) skillet with some olive oil. Sear for 5 minutes, turning carefully until browned.
- Place the meatballs on a sheet tray lined with parchment paper and bake in a 350 degree oven for 15 minutes. Remove and set aside.
- Bring a skillet to medium heat and then toast the dried guajillo peppers for 2 minutes per side. Remove the skillet from the burner and reserve the peppers.
- Increase the burner heat to medium-high and add the chiles, tomatoes and garlic to a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium and simmer for 15 minutes until the peppers have rehydrated and the tomatoes are slightly mushy.
- Place the seeded peppers, tomatoes, garlic, and half of the chopped onion in a blender with 1 cup of the water from the saucepan – puree until smooth.
- Heat olive oil in a large soup pot or Dutch oven, use medium heat. Add the roughly chopped carrots, celery, and remaining onions and sauté for 5 minutes, stirring occasionally, until they are slightly softened. Add the garlic and cook for an additional 2 minutes.
- Add the tomato puree mixture and cook, stirring until it thickens and deepens in color (about 10 minutes). Add the beef stock, cumin, and meatballs and cook for 15 minutes.
- Garnish with chopped cilantro and serve hot.
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