Sopa de Albóndigas con Vegetales

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty and flavorful meatball soup with a variety of vegetables, perfect for a comforting meal. This Puerto Rican-inspired soup recipe, ready in about 55 minutes, pairs ground beef, ground pork, breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Puerto Rican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/2 lb ground beef, 1/2 lb ground pork, 1/4 cup breadcrumbs, 1 egg, 2 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until combined and form into 1-inch meatballs.
  2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add meatballs and cook for 3-4 minutes until browned on all sides; remove and set aside.
  3. Step 3: In the same pot, add 1/2 cup diced carrots, 1/2 cup diced celery, 1/2 cup diced zucchini, and 1/2 cup diced onion. Cook for 5 minutes until vegetables are softened.
  4. Step 4: Add 4 cups chicken broth and the browned meatballs back to the pot. Bring to a simmer and cook for 15 minutes.
  5. Step 5: Stir in 1/2 cup small pasta (like orzo) and cook for 8-10 minutes until pasta is tender. Stir in 1/2 cup chopped fresh parsley and adjust seasoning with salt and pepper.

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