Sopa de Albóndigas

SmartPoints® value per serving
Total Time
1 hr 6 min
18 min
48 min
Tender, savory meatballs in a well-seasoned broth of rice, corn, and tomatoes make this Mexican meatball soup true comfort food.


Canola oil

2 tsp

Uncooked onion(s)

1 large, chopped

Garlic clove(s)

3 medium clove(s), minced

Reduced-sodium chicken broth

5 cup(s)

Canned stewed tomatoes

14½ oz

Instant long grain white rice

½ cup(s)

Uncooked lean ground beef

¾ pound(s), (10% or less fat)

Seasoned breadcrumbs

¼ cup(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

¼ cup(s)


1 large, lightly beaten

Jalapeño pepper(s)

1 medium, seeded and finely chopped (wear gloves to prevent irritation)

Ground cumin

½ tsp

Frozen corn kernels

1 cup(s), or fresh

Fat free salsa

½ cup(s), chipotle variety


cup(s), fresh, chopped

Fresh lime(s)

1 medium, cut into 6 wedges


  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring frequently, until softened, about 3 minutes. Transfer half of the onion mixture to a medium bowl; set aside.
  2. Add the broth, tomatoes, and rice to the remaining onion mixture in the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 20 minutes.
  3. Meanwhile, add the beef, bread crumbs, cheese, egg, jalapeño pepper, and cumin to the onion mixture in the bowl; mix well. Shape into 24 meatballs.
  4. Stir the corn and salsa into the simmering mixture in the Dutch oven; return to a simmer. Carefully drop the meatballs into the mixture. Cover and simmer, stirring gently once or twice, until the meatballs are cooked through, about 20 minutes. Stir in the cilantro and serve with the lime wedges. Yields 1 1/2 cups per serving.


A side salad of arugula with a light balsamic dressing would complete the meal, but if it’s easier, simply stir 2 cups chopped fresh arugula or spinach into the soup with the cilantro.