Description
Albondigas Soup is a hearty and flavorful Mexican dish featuring juicy, spiced meatballs simmered in a rich broth with vegetables. It’s a comforting meal with the perfect blend of cumin, mint, and cilantro, making it an ideal dish for family gatherings or a cozy dinner.
Ingredients
Scale
For the Meatballs:
- 1 ½ pounds (680 g) ground beef (90% lean)
- ½ large onion, diced
- 2 cloves garlic, minced
- 1 cup (158 g) cooked white rice
- 2 beaten eggs
- ½ cup (8 g) 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 cloves garlic, minced
- 6 cups (1 3/7 L) beef broth
- 1 can (28 ounces / 793 g) diced tomatoes, undrained
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional for spice)
- Salt and pepper, 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
-
Make the Meatballs:
- In a large bowl, combine the ground beef, diced onion, minced garlic, cooked rice, beaten eggs, chopped cilantro (or parsley), chopped mint, ground cumin, dried oregano, salt, and pepper.
- Mix everything together until well combined, then form the mixture into small meatballs, about 1 to 1 ½ inches in diameter.
- Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them to ensure they cook evenly. Set them aside once browned.
-
Make the Soup:
- In a large pot, sauté the diced onion and minced garlic over medium heat until soft and fragrant (about 5 minutes).
- Add the beef broth, diced tomatoes (with juices), ground cumin, dried oregano, red pepper flakes (optional), salt, and pepper. Stir to combine and bring the soup to a simmer.
- Carefully add the browned meatballs to the pot, then add the cubed potatoes, sliced carrots, and zucchini. Stir gently.
-
Simmer the Soup:
- Cover and simmer the soup for about 30-35 minutes, or until the vegetables are tender and the meatballs are cooked through. If needed, adjust the seasoning with salt and pepper to taste.
-
Serve:
- Ladle the soup into bowls, and garnish with extra chopped cilantro or parsley if desired. Serve hot and enjoy!
Notes
- You can use ground turkey or chicken as a leaner option for the meatballs.
- For added flavor, you can squeeze a little lime juice into the soup before serving.
- If you prefer a spicier version, add more red pepper flakes or a sliced jalapeño to the soup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican