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Albondigas Soup

A traditional Mexican meatball soup made with tender rice-filled meatballs, vegetables, and a savory tomato broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mexican
Calories: 320

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 0.33 cup white rice uncooked
  • 1 egg large
  • 2 cloves garlic minced
  • 0.25 cup fresh cilantro chopped
  • 1 tsp salt
  • 0.5 tsp black pepper
Soup
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 cups tomato sauce
  • 6 cups beef broth
  • 2 carrots sliced
  • 2 potatoes diced
  • 1 zucchini sliced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 bay leaf

Equipment

  • Large soup pot
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Combine ground beef, rice, egg, garlic, cilantro, salt, and pepper in a bowl.
  2. Form mixture into small meatballs and set aside.
  3. Heat olive oil in a large pot and sauté onion until soft.
  4. Add garlic, tomato sauce, cumin, oregano, and bay leaf.
  5. Pour in beef broth and bring to a simmer.
  6. Gently add meatballs and cook 20 minutes.
  7. Add carrots and potatoes, simmer 10 minutes.
  8. Add zucchini and cook until tender.

Notes

For best flavor, let soup rest 10 minutes before serving.