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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

Serves18

Albondigas (Mexican Meatball Soup)

  • 2.25 count Yellow onion (large, finely chopped and divided)
  • 2.25 cup fresh cilantro (chopped and divided, plus more to serve)
  • 1.125 cup long grain white rice
  • 4.5 count Eggs
  • 9 clove Garlic (finely chopped and divided)
  • 4.5 tbsp fresh mint (chopped, optional)
  • 2.25 tbsp dried oregano (divided)
  • 2.25 tbsp Kosher salt (divided, plus more to taste)
  • 4.5 tsp Ground Cumin (divided)
  • 2.25 tsp Ground Black Pepper (divided)
  • 4.5 lb ground beef (80/20)
  • 4.5 tbsp Vegetable oil
  • 9 count Carrots (medium, peeled and sliced into 1/4 inch half moons)
  • 2.25 count jalapeño (seeded and diced)
  • 63 oz crushed tomatoes
  • 4.5 count bay leaves
  • 6.75 count Russet potatoes (medium, peeled and cut into 1/2 inch cubes)
  • 6.75 count Zucchini (medium, sliced into 1/2 inch half moons)
  • 0 count cooked rice (to serve)
Servings: 18−+
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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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Albondigas (Mexican Meatball Soup)

with Vegetables, Rice, and Fresh Cilantro

Prep: 35 min · Cook: 60 min · Total: 95 min · Servings: 18

Ingredients

Albondigas (Mexican Meatball Soup)

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

Instructions

  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.
  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.
  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.
  4. Serve — Serve the soup hot over cooked rice and top with extra cilantro if desired.