Albondiga Soup
A hearty Mexican soup featuring tender beef and rice meatballs simmered in a flavorful tomato broth with vegetables and aromatic herbs.
Ingredients
- 1 lb ground beef (80% lean)
- 1/4 cup uncooked white rice
- 1 large egg, lightly beaten
- 2 garlic cloves (for meatballs), minced
- 1/2 tsp dried mint
- 2 tbsp fresh cilantro (for meatballs), finely chopped
- 1 tsp ground cumin
- 1/2 tsp salt (for meatballs)
- 1/2 tsp black pepper (for meatballs)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves (for soup), minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 lb Yukon gold potatoes, peeled and diced
- 1 zucchini, diced
- 1 can canned diced tomatoes
- 1 cup tomato sauce
- 6 cups chicken broth
- 1 tsp dried oregano
- 2 bay leaf
- 1 tsp salt (for soup)
- 1/2 tsp black pepper (for soup)
- 2 tbsp fresh cilantro (for garnish), chopped
- 1 lime lime wedges
Instructions
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1
In a large bowl, combine 1 lb ground beef (80% lean), 1/4 cup uncooked white rice, 1 lightly beaten large egg, 2 minced garlic cloves (for meatballs), 1/2 tsp dried mint, 2 tbsp finely chopped fresh cilantro (for meatballs), 1 tsp ground cumin, 1/2 tsp salt (for meatballs), and 1/2 tsp black pepper (for meatballs). Mix gently until just combined, being careful not to overwork the meat.
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2
Form the mixture into 1-inch meatballs, about 1 tablespoon each. You should get approximately 20-24 meatballs. Place them on a plate and refrigerate while preparing the soup base.
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3
In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion, 2 minced garlic cloves (for soup), 2 sliced carrots, and 2 sliced celery stalks. Sauté for 5-6 minutes until the vegetables begin to soften.
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4
Add 1 lb peeled and diced Yukon gold potatoes and 1 diced zucchini and cook for another 2-3 minutes.
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5
Stir in 1 can canned diced tomatoes with their juice, 1 cup tomato sauce, 6 cups chicken broth, 1 tsp dried oregano, and 2 bay leaf.
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6
Season with 1 tsp salt (for soup) and 1/2 tsp black pepper (for soup). Bring to a boil, then reduce heat to a gentle simmer.
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7
Carefully drop the meatballs one by one into the simmering soup. Do not stir for the first 5 minutes to allow the meatballs to set.
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8
Gently stir the soup, cover partially, and simmer for 30-35 minutes until the meatballs are cooked through (internal temperature of 160°F or 71°C) and the rice in the meatballs is tender.
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9
Remove the bay leaf from the soup.
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10
Taste and adjust seasonings if needed.
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11
Ladle the soup into bowls, making sure each serving includes several meatballs.
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12
Garnish with 2 tbsp chopped fresh cilantro (for garnish) and serve with 1 lime lime wedges on the side.