Description
Albondigas Soup is a traditional Mexican meatball soup featuring tender beef meatballs combined with rice and fresh herbs, simmered in a flavorful broth loaded with vegetables like potatoes, zucchini, and green beans. This hearty yet light soup is perfect for a comforting meal and serves six.
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
- 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 liter) 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, rice, egg, garlic, chopped cilantro, mint, oregano, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Form the mixture into uniform-sized meatballs using a scoop and place them on a tray. Refrigerate the meatballs while preparing the soup base to help them keep their shape.
- Prepare the Soup Base: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté the vegetables for 8 to 10 minutes until they soften and develop flavor. Add the chopped garlic and cook for an additional minute until fragrant, stirring frequently to prevent burning.
- Cook the Vegetables and Add Broth: Add the cubed potatoes, zucchini, sliced green beans, tomato sauce, and chopped oregano to the pot. Pour in the beef stock and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
- Add Meatballs to the Soup: Carefully add the prepared meatballs into the simmering soup. Cover the pot with a lid and let the soup simmer for 20 minutes, allowing the meatballs to cook through and the flavors to meld together over medium heat.
- Finish the Soup: Stir in the fresh chopped cilantro and adjust seasoning by adding salt and freshly ground black pepper to taste. Allow the soup to sit for a few minutes to let the flavors blend.
- Serve: Ladle the hot Albondigas soup into bowls and serve immediately. This soup pairs wonderfully with warm tortillas or crusty bread.
Notes
- Make sure the meatballs are not too large to ensure even cooking through.
- Refrigerating the meatballs before cooking helps them hold together better during simmering.
- You can substitute ground turkey or chicken for a leaner alternative.
- Adjust the seasoning at the end according to your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
