Description
Hearty Mexican albondigas soup with tender beef meatballs, vegetables, and a bright, savory tomato broth. Comforting, family-friendly, and simple to make.
Ingredients
Scale
- 1 pound ground beef
- 1/4 cup uncooked white rice
- 1 large egg
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 3 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 2 carrots, sliced
- 1 medium zucchini, chopped
- 2 medium potatoes, diced
- 3 medium tomatoes, blended or crushed (about 2 cups)
- 8 cups beef broth
- 1 teaspoon ground cumin
- 2 teaspoons salt, adjust to taste
- 1 teaspoon black pepper
- 1 bay leaf
Instructions
- Preheat Your Equipment: Place a large soup pot on the stove over medium heat and add 1 tablespoon of oil if needed.
- Combine Ingredients: In a mixing bowl combine 1 pound ground beef, 1/4 cup uncooked white rice, 1 large egg, 1/4 cup chopped cilantro, 2 tablespoons chopped mint, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently and form into small meatballs about 1 inch in diameter.
- Prepare Your Cooking Vessel: Add a touch of oil to the pot and sauté 1 medium finely chopped onion and 2 sliced carrots until softened, about 5 minutes. Stir in the blended tomatoes and cook 3 to 4 minutes to concentrate flavor.
- Assemble the Dish: Pour in 8 cups beef broth, add 1 teaspoon ground cumin and 1 bay leaf, and bring to a gentle simmer. Carefully add the prepared meatballs to the simmering broth.
- Cook to Perfection: Simmer uncovered gently for 25 to 30 minutes, then add 2 diced medium potatoes and 1 chopped zucchini. Continue simmering until vegetables and meatballs are cooked through, about 10 to 15 more minutes.
- Finishing Touches: Remove the bay leaf, taste and adjust seasoning with additional salt and pepper as needed. Stir in extra chopped cilantro if desired.
- Serve and Enjoy: Ladle into bowls, garnish with fresh cilantro and lime wedges if desired, and serve hot with warm tortillas or crusty bread.
Notes
- Roll meatballs gently to keep them tender and avoid dense texture.
- Do not boil the soup vigorously to prevent meatballs from falling apart.
- Fresh tomatoes give a brighter flavor than canned; roast or sauté them first for deeper taste.
- Make the meatballs a day ahead and refrigerate to save time on the day you cook.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 280
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: albondigas soup, mexican meatball soup, comfort soup, albondigas recipe, meatball soup