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soup

Albondigas (Mexican Meatball Soup)

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

Prep

35 min

Cook

60 min

Total

95 min

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Ingredients

Serves8

Albondigas (Mexican Meatball Soup)

  • 1 count Yellow onion (large, finely chopped and divided)
  • 1 cup fresh cilantro (chopped and divided, plus more to serve)
  • 0.5 cup long grain white rice
  • 2 count Eggs
  • 4 clove Garlic (finely chopped and divided)
  • 2 tbsp fresh mint (chopped, optional)
  • 1 tbsp dried oregano (divided)
  • 1 tbsp Kosher salt (divided, plus more to taste)
  • 2 tsp Ground Cumin (divided)
  • 1 tsp Ground Black Pepper (divided)
  • 2 lb ground beef (80/20)
  • 2 tbsp Vegetable oil
  • 4 count Carrots (medium, peeled and sliced into 1/4 inch half moons)
  • 1 count jalapeño (seeded and diced)
  • 28 oz crushed tomatoes
  • 2 count bay leaves
  • 3 count Russet potatoes (medium, peeled and cut into 1/2 inch cubes)
  • 3 count Zucchini (medium, sliced into 1/2 inch half moons)
  • 0 count cooked rice (to serve)
Servings: 8−+
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Cooking Instructions

  1. 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. 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. 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. 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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