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Authentic Albondigas Soup (Mexican Meatball Soup)

Close-up of a white bowl filled with rich, tomato-based albondigas soup featuring meatballs, rice, potatoes, and carrots.
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Make this hearty, comforting Mexican Albondigas Soup featuring tender ground beef meatballs with rice, simmered in a flavorful tomato broth with vegetables like potatoes and carrots. This is an easy, one-pot recipe perfect for family dinners.

Ingredients

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  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 tablespoon chopped fresh mint (optional, for authenticity)
  • 6 cups chicken broth or water
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 medium carrot, peeled and sliced
  • 1 medium potato, peeled and diced
  • 1 celery stalk, sliced
  • 1 small zucchini, diced (optional)
  • 1 tablespoon vegetable oil
  • 1/2 small white onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon salt

Instructions

  1. Prepare the meatballs: In a medium bowl, combine the ground beef, uncooked rice, egg, 1/4 cup chopped onion, 2 minced garlic cloves, oregano, cumin, salt, pepper, 1/4 cup cilantro, and mint (if using). Mix gently with your hands until just combined; do not overmix.
  2. Form the meatballs: Roll the mixture into small, uniform balls, about 1 to 1.5 inches in diameter. You should have about 18 to 20 meatballs. Set them aside.
  3. Start the broth base: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the 1/2 chopped onion and 1 minced garlic clove. Cook until softened, about 3 minutes.
  4. Build the soup: Pour in the chicken broth and add the diced tomatoes (with juice), sliced carrot, and diced potato. Bring the mixture to a gentle boil. Add 1/2 teaspoon salt.
  5. Cook the meatballs: Carefully drop the raw meatballs into the boiling broth one at a time. Do not stir immediately; allow them to cook for 5 minutes to set.
  6. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the rice inside the meatballs is cooked and the vegetables are tender.
  7. Add final vegetables: Add the diced zucchini (if using) during the last 5 minutes of cooking.
  8. Finish and serve: Taste the broth and adjust salt if needed. Ladle the soup into bowls, ensuring each serving gets several meatballs and vegetables. Garnish with fresh cilantro.

Notes

  • For the most tender meatballs, handle the meat mixture as little as possible when combining and rolling.
  • If you prefer a thicker broth, you can blend a small portion of the broth with one tablespoon of tomato sauce and stir it back into the soup before serving.
  • Serve this Mexican Meatball Soup with fresh lime wedges on the side for brightness.

Nutrition

Find it online: https://completelyyummy.com/albondigas-soup-mexican-meatball-soup-recipe/