Description
This hearty Mexican Meatball Soup, also known as Albondigas, features tender beef meatballs simmered in a flavorful broth with fresh vegetables and traditional Mexican spices. Perfect for a comforting meal, this soup combines the richness of ground beef and cumin with the freshness of cilantro and lime for a balanced, warming dish.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/4 cup uncooked white rice
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Soup Base
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional)
- 1 (14.5-ounce) can diced tomatoes
- 6 cups beef or chicken broth
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, chopped
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Prepare Meatballs: In a large bowl, combine ground beef, uncooked rice, egg, minced garlic, finely chopped onion, chopped fresh cilantro, ground cumin, salt, and black pepper. Mix gently until just combined to avoid tough meatballs. Shape the mixture into small meatballs approximately 1 inch in diameter.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for about 2 to 3 minutes until they soften and become fragrant.
- Add Spices and Tomatoes: Stir in dried oregano, ground cumin, and chili powder (if using), cooking for another 30 seconds to release their flavors. Pour in the diced tomatoes and broth, then bring the mixture to a boil.
- Simmer Meatballs: Carefully add the prepared meatballs into the boiling broth. Reduce the heat to a simmer and cook the meatballs for 10 minutes, allowing them to firm up and absorb the broth’s flavor.
- Add Root Vegetables: Add sliced carrots and diced potatoes to the pot. Continue simmering for 15 minutes until the vegetables start to soften.
- Add Zucchini and Finish Cooking: Stir in the chopped zucchini. Simmer the soup for an additional 10 minutes, or until all vegetables and meatballs are tender and cooked through.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and garnish with fresh cilantro and lime wedges for added brightness.
Notes
- For a lighter version, substitute ground beef with ground turkey or chicken.
- Feel free to add extra vegetables like corn or green beans for additional texture and nutrition.
- This soup freezes well, making it ideal for meal prep and easy reheating.
