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Albondigas Soup

A traditional Mexican meatball soup with a hearty vegetable broth and tender meatballs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 280

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 0.5 cup uncooked white rice
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 0.25 cup cilantro chopped
  • 1 egg beaten
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp cumin
  • 0.25 tsp cinnamon optional
Soup Base
  • 6 cups broth beef or chicken
  • 2 medium carrots diced
  • 2 medium potatoes diced
  • 1 zucchini chopped
  • 1 tomato chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 0.25 cup cilantro chopped for garnish
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried oregano
  • 1 tbsp olive oil

Equipment

  • Large pot
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. In a large bowl, combine ground beef, rice, finely chopped onion, minced garlic, chopped cilantro, egg, salt, black pepper, cumin, and cinnamon. Mix gently.
  2. Roll the mixture into small meatballs about 1–1.5 inches in diameter and place on a plate.
  3. Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, sautéing 3–4 minutes until fragrant.
  4. Add carrots, potatoes, zucchini, tomato, salt, pepper, and oregano. Pour in the broth and bring to a boil.
  5. Carefully add meatballs to the simmering broth. Reduce heat to low, cover, and simmer 25–30 minutes until meatballs are cooked and rice is tender.
  6. Taste and adjust seasoning. Serve hot, garnished with chopped cilantro.

Notes

For extra flavor, squeeze fresh lime juice into each bowl before serving.