Description
Warm your soul with this comforting Mexican Albondigas Soup recipe. Tender meatballs, flavorful broth, and vibrant vegetables make this traditional dish a hearty and satisfying meal.
Ingredients
Scale
Meatballs:
- 1 pound ground beef or a mix of beef and pork
- 1/4 cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 (14 oz) can diced tomatoes
- 6 cups beef or chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- juice of 1 lime
- chopped fresh cilantro, for garnish
Instructions
- Prepare Meatballs: In a large bowl, mix the ground meat, uncooked rice, egg, cilantro, garlic, cumin, salt, and pepper until combined. Form into 1-inch meatballs and set aside.
- Cook Soup: Heat olive oil in a pot, sauté onion, carrots, and celery. Add tomatoes, broth, oregano, and red pepper flakes. Bring to a boil, add meatballs, simmer covered for 20–25 minutes. Add zucchini, cook for 10 more minutes. Stir in lime juice, adjust seasoning, garnish with cilantro, and serve hot.
Notes
- For extra flavor, use a mix of ground beef and chorizo.
- The uncooked rice in the meatballs gives them a tender texture as it cooks in the broth.
- This soup freezes well and reheats beautifully.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
