Description
This hearty Mexican Albondigas Soup combines tender meatballs with a flavorful broth and fresh vegetables, creating a comforting dish perfect for any day. The blend of spices and fresh herbs like cilantro or mint imparts traditional Mexican flavors that warm your soul and satisfy your appetite.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- ¼ cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh mint or cilantro
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups beef or chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Chopped cilantro or mint for garnish
Instructions
- Prepare the Meatballs: In a bowl, combine the ground beef, uncooked white rice, egg, chopped mint or cilantro, garlic powder, ground cumin, salt, and black pepper. Mix gently until all ingredients are well incorporated. Form the mixture into small meatballs about 1 inch in diameter and set aside.
- Sauté Aromatics and Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent. Stir in the sliced carrots and celery, cooking for an additional 3 minutes to soften slightly.
- Add Liquids and Seasonings: Pour in the canned diced tomatoes with their juices, beef or chicken broth, and dried oregano. Season with a pinch of salt and black pepper. Bring the mixture to a boil.
- Cook Meatballs in Broth: Gently drop the prepared meatballs into the boiling soup, one at a time, ensuring they don’t stick together. Reduce the heat to a simmer, cover the pot, and cook for 20–25 minutes, allowing the meatballs to cook through and the flavors to meld.
- Add Zucchini and Finish Cooking: Add the diced zucchini to the soup during the last 10 minutes of cooking. Continue to simmer until the zucchini is tender and the meatballs are fully cooked.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with freshly chopped cilantro or mint for an added burst of flavor.
Notes
- For extra depth of flavor, use homemade broth and fresh herbs.
- You can substitute ground turkey or chicken for a lighter meatball option.
- Leftovers taste even better the next day as the flavors continue to meld.
