Description
This savory and aromatic Mexican Albondigas Soup features tender, flavor-packed meatballs made with ground beef, rice, and fresh herbs, simmered in a rich broth with vegetables like potatoes, carrots, and zucchini. A comforting and filling dish, perfect for any time of year!
Ingredients
For the Meatballs:
- 1 ½ pounds (680g) ground beef (90% lean)
- ½ large onion, diced
- 2 garlic cloves, minced
- 1 cup (158g) cooked white rice
- 2 eggs, beaten
- ½ cup (8g) fresh cilantro or parsley (stems removed and chopped)
- ½ cup (22 ½ g) fresh mint leaves, chopped
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 2–3 tablespoons olive oil (for frying)
For the Soup:
- ½ large onion, diced
- 2 garlic cloves, minced
- 6 cups (1 3/7 l) beef broth
- 1 (28-ounce or 793g) can diced tomatoes (undrained)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon ground pepper
- ¼ teaspoon chili powder (optional for a little spice)
- Salt to taste
- 2 potatoes, peeled and cubed into 1-inch pieces
- 3 carrots, sliced into ½-inch thick pieces
- 2 medium zucchinis, sliced into ½-inch thick pieces
Instructions
-
Prepare the Meatballs:
In a large mixing bowl, combine the ground beef, diced onion, minced garlic, cooked rice, eggs, cilantro or parsley, mint, ground cumin, oregano, salt, and pepper. Mix until fully combined. -
Form the Meatballs:
Roll the mixture into small meatballs, about 1-inch in diameter. Set aside. -
Brown the Meatballs:
Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2-3 minutes on each side until they are golden brown (they don’t need to be fully cooked through at this point). Remove from the skillet and set aside. -
Prepare the Soup Base:
In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until softened and fragrant. -
Simmer the Soup:
Add the beef broth, diced tomatoes with their juices, ground cumin, oregano, pepper, and chili powder (if using) to the pot. Bring to a simmer and cook for 5 minutes. -
Add the Vegetables:
Add the cubed potatoes, sliced carrots, and zucchini to the pot. Stir to combine. -
Add the Meatballs:
Gently drop the browned meatballs into the soup. Bring the soup back to a simmer, cover, and cook for 25-30 minutes, or until the meatballs are fully cooked and the vegetables are tender. -
Season and Serve:
Taste the soup and adjust seasoning with more salt and pepper as needed. Serve hot, garnished with extra cilantro or parsley if desired.
Notes
- For a heartier soup, you can add rice or corn tortillas to the soup at the end.
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- This soup can be stored in the fridge for 3-4 days and also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican