Description
Albondigas Soup is a comforting and flavorful Mexican meatball soup made with tender beef meatballs combined with rice and fresh herbs, simmered in a hearty broth with a medley of vegetables. This traditional recipe blends aromatic spices and fresh cilantro, creating a wholesome and satisfying meal perfect for any day.
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 Base and Vegetables
- 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 evenly sized meatballs, and place them on a tray. Refrigerate the meatballs while preparing the soup.
- Prepare the Soup – Heat 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 the vegetables are softened and fragrant. Add the finely chopped garlic and cook for another minute.
- Cook the Vegetables and Add Broth – Add the cubed potatoes, zucchini, sliced green beans, tomato sauce, fresh oregano, and beef stock to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
- Add Meatballs to Soup – Gently place the refrigerated meatballs into the simmering soup. Cover the pot with a lid and allow the soup to simmer for 20 minutes over medium heat, ensuring the meatballs are cooked through and the flavors meld.
- Finish the Soup – Stir in the handful of fresh cilantro and season the soup with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Serve – Ladle the soup into bowls while hot and enjoy this hearty Mexican meatball soup as a comforting main dish.
Notes
- Use lean ground beef to keep the meatballs tender and reduce excess fat.
- Soaking the rice before mixing with the meat can yield more tender meatballs, though it is not necessary.
- The soup can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust the herbs to your preference; fresh herbs provide the best flavor.
- For a spicier version, add a pinch of chili powder or chopped jalapeño to the soup.
