Name: Albondigas Soup (Mexican Meatball Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 lb (450 g) lean ground beef; ¼ cup (50 g) long-grain rice; 1 medium egg; 2 garlic cloves, grated or minced; 3 tablespoons chopped fresh cilantro (coriander); 2 tablespoons chopped fresh mint leaves; 1 tablespoon chopped fresh oregano; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons olive oil; 1 medium onion, diced; 1 medium carrot, diced or sliced; 2-3 celery stalks, diced; 2 garlic cloves, finely chopped; 1 ½ cups (250 g) potatoes, cut into ½-inch cubes; 1 medium zucchini, cut into ½-inch cubes; 1 cup (150 g) green beans, sliced; 1 ½ cups (330 ml) tomato sauce (passata); 2 tablespoons fresh oregano, finely chopped; 6 cups (1.5 liters) beef stock; A handful of fresh cilantro (coriander), roughly chopped; Salt and freshly ground black pepper to taste

Description

Albondigas Soup is a traditional Mexican dish that features tender, flavorful meatballs simmered in a rich, aromatic broth. This comforting soup is packed with fresh vegetables like potatoes, zucchini, carrots, and green beans, which add color, texture, and nutrition to the dish. The meatballs, made from a blend of lean ground beef, rice, and fresh herbs like cilantro, mint, and oregano, are gently cooked in the savory broth, infusing it with their hearty flavor.

Ingredients

Scale

For the Meatballs:
1 lb (450 g) lean ground beef
¼ cup (50 g) long-grain rice
1 medium egg
2 garlic cloves, grated or minced
3 tablespoons chopped fresh cilantro (coriander)
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
For the Soup:
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced or sliced
2–3 celery stalks, diced
2 garlic cloves, finely chopped
1 ½ cups (250 g) potatoes, cut into ½-inch cubes
1 medium zucchini, cut into ½-inch cubes
1 cup (150 g) green beans, sliced
1 ½ cups (330 ml) tomato sauce (passata)
2 tablespoons fresh oregano, finely chopped
6 cups (1.5 liters) beef stock
A handful of fresh cilantro (coriander), roughly chopped

Salt and freshly ground black pepper to taste

Instructions

Prepare the Meatballs: In a large bowl, combine the ground beef, rice, egg, garlic, cilantro, mint, oregano, salt, and black pepper. Mix well, then form the mixture into meatballs using a scoop or your hands. Place the meatballs on a tray and refrigerate while preparing the soup.
Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 8-10 minutes until softened.
Add Garlic: Stir in the chopped garlic and cook for another minute until fragrant.
Build the Soup: Add the potatoes, zucchini, green beans, tomato sauce, oregano, and beef stock to the pot. Bring the mixture to a boil, then reduce to a simmer. Gently add the meatballs to the soup.
Cook the Soup: Cover the pot with a lid and let the soup simmer for 20 minutes on medium heat, until the meatballs are cooked through and the vegetables are tender.
Finish and Serve: Stir in the fresh cilantro, season the soup with salt and pepper to taste, and serve hot. Enjoy your warm and comforting Albondigas Soup!

Prep Time: 20min
Cook Time: 30min

Nutrition

Calories: 239