Description
Albondigas is a flavorful and comforting Mexican meatball soup made with tender meatballs, hearty vegetables, and a savory broth. Perfect for a cozy meal, it’s rich in flavors from fresh herbs, spices, and the traditional addition of rice in the meatballs.
Ingredients
Scale
-
For the meatballs:
- 1 ½ pounds (680 g) ground beef (90% lean recommended)
- ½ large onion, diced
- 2 cloves garlic, minced
- 1 cup (158 g) cooked white rice
- 2 eggs, beaten
- ½ cup (8 g) fresh cilantro OR parsley (stems removed and chopped)
- ½ cup (22 ½ g) fresh mint leaves, chopped
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 2–3 tablespoons olive oil (for frying)
For the soup:
- ½ large onion, diced
- 2 cloves garlic, minced
- 6 cups (1 3/7 l) beef broth
- 28-ounce (793 g) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika (optional for a little spice)
- Salt and pepper to taste
- 2 potatoes, peeled and cubed into 1” pieces
- 3 carrots, sliced into ½” thick pieces
- 2 medium zucchinis, sliced into ½” thick pieces
Instructions
- Prepare the meatballs: In a large bowl, combine ground beef, diced onion, minced garlic, cooked rice, eggs, cilantro (or parsley), mint, cumin, oregano, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Roll the mixture into meatballs, about 1 to 1 ½ inches in diameter.
- Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. Transfer the meatballs to a plate and set aside.
- Prepare the soup: In the same pot, sauté diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
- Add beef broth, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Bring to a simmer.
- Carefully add the browned meatballs to the soup, then add potatoes, carrots, and zucchinis.
- Simmer the soup for about 25-30 minutes or until the vegetables are tender and the meatballs are cooked through.
- Adjust seasoning to taste and serve hot.
Notes
- For a milder version, omit the optional smoked paprika or chili powder.
- You can make the meatballs in advance and refrigerate them to save time.
- Serve with fresh lime wedges and extra cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mexican