Albondiga Soup

Name: Albondiga Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
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

A hearty Mexican soup featuring tender beef and rice meatballs simmered in a flavorful tomato broth with vegetables and aromatic herbs.

60 minMediumServes 6360 cal/serving

MexicanSoupStovetopStandardHigh ProteinNut-FreeAlcohol-FreeCorn-Free

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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

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.
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.
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.
4

Add 1 lb peeled and diced Yukon gold potatoes and 1 diced zucchini and cook for another 2-3 minutes.
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.
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.
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.
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.
9

Remove the bay leaf from the soup.
10

Taste and adjust seasonings if needed.
11

Ladle the soup into bowls, making sure each serving includes several meatballs.
12

Garnish with 2 tbsp chopped fresh cilantro (for garnish) and serve with 1 lime lime wedges on the side.

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Questions

What is Albondiga Soup?

A hearty Mexican soup featuring tender beef and rice meatballs simmered in a flavorful tomato broth with vegetables and aromatic herbs. This reference files it under Mexican soup: made on the stovetop, rated medium and about 60 minutes start to finish.

What internal temperature should Albondiga Soup reach?

For Albondiga Soup, the target internal temperature is 160 F (about 70 C), given in step 8. A probe thermometer removes the guesswork.

Why does Albondiga Soup say not to overmix?

Step 1 reads: "Mix gently until just combined, being careful not to overwork the meat." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 1 while a few streaks of flour remain; they hydrate on their own.

Can I use ground turkey instead of ground beef in Albondiga Soup?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Albondiga Soup uses 1 lb ground beef (80% lean).

Does Albondiga Soup contain eggs?

Yes: 1 large egg, lightly beaten. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Albondiga Soup?

Refrigerate Albondiga Soup for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

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