Albondigas (Mexican Meatball Soup)

with Vegetables, Rice, and Fresh Cilantro

A comforting Mexican meatball soup made with tender beef meatballs, rice, vegetables, and a savory tomato broth. Hearty, traditional, and perfect for family meals.

1. Prepare the meatballs
In a medium bowl, combine half the chopped onion, 1/2 cup of cilantro, rice, eggs, two cloves of finely chopped garlic, mint if using, two teaspoons of oregano, 1 1/2 teaspoons of salt, one teaspoon of cumin, and 1/2 teaspoon of pepper. Mix in the ground beef gently until combined without overmixing. Form the mixture into meatballs, using about 1 1/2 tablespoons of mixture for each. Place the meatballs on a tray and cover until ready to use.
Tip: Wet your hands lightly to keep the meat mixture from sticking while forming the meatballs.
Cleanup: Wash your hands and any surfaces that touched raw beef immediately to keep the kitchen safe.
2. Cook the vegetables and broth
Heat the vegetable oil in a large pot over medium heat. Add the remaining onion, carrots, jalapeño, the remaining two cloves of garlic, two teaspoons of oregano, 1 1/2 teaspoons of salt, one teaspoon of cumin, and 1/2 teaspoon of pepper. Sauté for three to five minutes until softened. Add the beef broth, crushed tomatoes, and bay leaves. Add two cups of water and bring to a boil. Add the potatoes and then gently lower the meatballs into the pot. Simmer until the meatballs float and the potatoes are tender, about ten to fifteen minutes.
Tip: Add the meatballs slowly and avoid stirring too much so they hold their shape.
Cleanup: Rinse out the tomato can before recycling to help keep the bin clean.
3. Finish the soup
Add the zucchini and the remaining 1/2 cup of cilantro. Continue cooking for ten to twelve minutes until the zucchini softens. Remove the bay leaves and taste the soup for seasoning.
Tip: Adjust the salt toward the end since the broth reduces slightly while simmering.
Cleanup: Remove and discard the bay leaves before serving to avoid bitterness.
4. Serve
Serve the soup hot over cooked rice and top with extra cilantro if desired.
Tip: A squeeze of lime brightens the broth and enhances the herbs.
Cleanup: Allow leftovers to cool before storing in airtight containers for the fridge or freezer.

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Albondigas (Mexican Meatball Soup)

with Vegetables, Rice, and Fresh Cilantro

1. Prepare the meatballs

2. Cook the vegetables and broth

3. Finish the soup

4. Serve

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1. Prepare the meatballs

2. Cook the vegetables and broth

3. Finish the soup

4. Serve

Also try...

Frosted BrowniesNEW

Instant Pot Beef StroganoffNEW

Grilled Pork SkewersNEW

Meal Planning on a Budget: How Planning Ahead Saves Money and Reduces Waste

Meal Planning for Busy Families: Save Time, Eat Healthier, and Stress Less

Why Meal Planning is a Game-Changer for Busy Professionals

Frosted Brownies
NEW

Instant Pot Beef Stroganoff
NEW

Grilled Pork Skewers
NEW