Description
Albondigas Soup is a comforting Mexican meatball soup featuring flavorful beef meatballs simmered in a rich broth with vegetables like carrots, potatoes, and zucchini. This hearty and wholesome dish combines tender meatballs with a savory tomato-beef broth, finished with fresh cilantro for a bright, fresh flavor.
Ingredients
Scale
Meatballs
- 1 pound ground beef (90% lean)
- 1/2 cup cooked white rice
- 1 teaspoon minced garlic
- 1 egg
- 1/4 cup cilantro leaves, chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Soup
- 2 teaspoons olive oil
- 1/2 cup onion, diced
- 1 teaspoon minced garlic
- 3 carrots, peeled, quartered and sliced
- 1 1/2 cups Russet potatoes, peeled and cut into 1/2 inch pieces
- 6 cups beef broth
- 15 ounce can diced tomatoes, undrained
- 8 ounce can tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 large zucchini, quartered and sliced
- 1/4 cup cilantro leaves, chopped
- Salt and pepper to taste
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, cooked rice, minced garlic, egg, chopped cilantro, ground cumin, kosher salt, and pepper. Mix everything thoroughly until well combined.
- Form Meatballs: Roll the meat mixture into approximately 3/4 inch-sized meatballs. Place them gently on a tray, ready for cooking.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onions and carrots, cooking for 3-4 minutes until they begin to soften.
- Add Garlic and Broth Ingredients: Stir in the minced garlic and cook for another 30 seconds until fragrant. Then, add the potatoes, beef broth, canned diced tomatoes (with juice), tomato sauce, ground cumin, and dried oregano. Bring everything to a gentle simmer.
- Simmer Soup and Add Meatballs: Allow the soup to simmer for 10 minutes. Carefully drop the prepared meatballs into the broth and continue simmering for another 10 minutes until the meatballs are cooked through.
- Add Zucchini and Finish Cooking: Add the quartered and sliced zucchini to the pot and cook for an additional 5 minutes until tender. Season the soup with salt and pepper to taste.
- Garnish and Serve: Sprinkle chopped cilantro over the soup just before serving for a fresh burst of flavor.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
- For a spicier kick, add a pinch of chili flakes or chopped jalapeño with the garlic.
- Use fresh herbs when possible for the best flavor.
- Ensure the meatballs are uniform in size for even cooking.
