Description
Albondigas, or Mexican Meatball Soup, is a comforting and flavorful dish packed with tender homemade meatballs, hearty vegetables, and a savory broth. This recipe is infused with the vibrant tastes of cumin, mint, and cilantro, making it a perfect blend of traditional Mexican flavors. It’s a nourishing, one-pot meal that’s sure to satisfy!
Ingredients
For the Meatballs:
- 1 ½ pounds (680g) ground beef (90% lean)
- ½ large onion, diced
- 2 cloves garlic, 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 ground paprika
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 2–3 tablespoons olive oil (for cooking meatballs)
For the Soup:
- ½ large onion, diced
- 2 cloves garlic, minced
- 6 cups (1 3/7 l) beef broth
- 1 (28-ounce/793 ⅘ g) can diced tomatoes (undrained)
- 1 teaspoon ground cumin
- ½ teaspoon ground paprika
- ¼ teaspoon ground cayenne (optional, for spice)
- Salt and pepper, to taste
- 2 potatoes, peeled and cubed into 1” pieces
- 3 carrots, sliced into ½” thick pieces
- 2 medium zucchinis, sliced into ½” thick pieces
Instructions
-
Prepare the Meatballs:
In a large bowl, combine the ground beef, diced onion, minced garlic, cooked white rice, beaten eggs, cilantro (or parsley), mint, cumin, paprika, oregano, salt, and pepper. Mix well until fully combined, then shape the mixture into small meatballs (about 1 inch in diameter). -
Brown the Meatballs:
Heat 2-3 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches and brown on all sides. Once browned, remove them from the pot and set aside. -
Make the Soup Base:
In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes soft and translucent, about 5 minutes. -
Add the Broth and Tomatoes:
Pour in the beef broth and add the undrained diced tomatoes. Stir in the cumin, paprika, cayenne (if using), and season with salt and pepper to taste. Bring the mixture to a simmer. -
Cook the Soup:
Add the browned meatballs back into the pot. Stir gently to combine. Add the cubed potatoes, sliced carrots, and zucchini. Continue to simmer for about 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.
-
Serve:
Ladle the soup into bowls and garnish with additional cilantro or parsley if desired. Serve with warm tortillas or a side of rice for a complete meal.
Notes
- If you want a bit more heat, you can increase the cayenne or add some chopped jalapeños to the soup base.
- The soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will develop more the longer it sits.
- To make the recipe gluten-free, ensure that the rice and broth are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mexican