Description
Albondigas Soup is a traditional Mexican meatball soup featuring tender beef meatballs combined with fresh herbs and vegetables simmered in a flavorful tomato and beef broth. This hearty and comforting soup is perfect for a nutritious dinner and showcases vibrant Mexican flavors with a mix of cilantro, mint, and oregano.
Ingredients
Scale
Meatballs
- 1 lb (450 g) lean ground beef
- ¼ cup (50 g) long-grain rice
- 1 medium egg
- 2 garlic cloves, grated or minced
- 3 tablespoons chopped fresh cilantro (coriander)
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon chopped fresh oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced or sliced
- 2-3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 ½ cup (250 g) potatoes, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 cup (150 g) green beans, sliced
- 1 ½ cup (330 ml) tomato sauce (passata)
- 2 tablespoons fresh oregano, finely chopped
- 6 cups (1.5 liters) beef stock
- A handful fresh cilantro (coriander), roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef with rice, egg, garlic, cilantro, mint, oregano, salt, and pepper. Mix well until fully combined. Use a scoop to form the mixture into meatballs, and place them on a tray. Keep them in the refrigerator while preparing the soup.
- Prepare the Soup: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 8–10 minutes, until softened. Add the garlic and cook for another minute until fragrant.
- Cook the Vegetables and Add Broth: Add the potatoes, zucchini, green beans, tomato sauce, oregano, and beef stock. Bring the mixture to a boil, then reduce to a simmer.
- Add Meatballs to Soup: Gently add the meatballs to the soup, cover with a lid, and let it simmer for 20 minutes over medium heat.
- Finish the Soup: Stir in the fresh cilantro (coriander) and season with salt and pepper to taste.
- Serve: Serve the soup hot, and enjoy!
Notes
- For a lighter version, use ground turkey instead of beef.
- To speed up cooking time, partially cook the meatballs in a pan before adding to the soup.
- Long-grain rice works best as it holds its shape inside the meatballs.
- The soup can be refrigerated for up to 3 days or frozen for longer storage.
- Add some chopped jalapeño for extra heat if desired.
- Ensure the meatballs are gently placed in the soup to prevent breaking.
