Albondigas Soup

A hearty, flavorful Mexican meatball soup with juicy rice and beef meatballs simmered in a tasty tomato-based broth. Carrots, potatoes, and zucchini make it a one-pot meal the whole family will love.

Course Main

Cuisine Mexican

Diet Gluten Free

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 380kcal

Author Imma

Ingredients

Mexican Meatballs

1 pound (450g) ground beef (or half ground pork and ground beef— I used 90% lean)
½ cup (100g) cooked white rice
2 teaspoons (10g) minced garlic
1 large egg
¼ cup (4g) chopped cilantro or parsley
¼ cup (24g) minced onions
1 teaspoon (3g) ground cumin
1 teaspoon (6g) salt
½-1 teaspoon (1-2g) black pepper
1 teaspoon (2g) ground oregano
1 teaspoon (2g) paprika

The Soup

1 tablespoon (15ml) olive oil
1 large onion, diced
1 tablespoon (9-10g) minced garlic
1 large stalk celery, sliced (about 1 cup)
2-3 carrots, peeled, quartered, and sliced (1½-2 cups)
1 large zucchini, quartered and sliced (1½-2 cups)
salt and pepper to taste
6-7 cups (1.5-2l) beef broth or water
3 tablespoons (45g) tomato paste or an 8-ounce can of tomato sauce
1 teaspoon (3g) ground cumin
1 teaspoon (1-2g) dried oregano
½ tablespoon (1g) chicken bouillon
½ tablespoon (3.5g) smoked paprika
1½ cups (183g) potatoes, cut into ½-inch pieces (2 large potatoes)
¼ cup (4g) fresh cilantro, chopped

Instructions

In a large mixing bowl, combine the beef, rice, garlic, egg, cilantro, onions, and spices with your hands until thoroughly mixed.
Roll the meatballs using your hands. You should have around 14-16 largish meatballs. Set on a plate and set aside.
Heat olive oil in a large Dutch oven over medium-high heat. Add onions, garlic, celery, carrots, zucchini, salt, and pepper. Adjust amounts to taste.
Add broth, tomato paste or sauce, cumin, oregano, chicken bouillon, and paprika. Follow with the potato chunks. Bring it to a boil, reduce heat to medium, and simmer uncovered for 10-12 minutes.
Carefully add the meatballs one at a time to the broth, being careful not to splash the hot broth. Simmer for 10-12 minutes more.
Adjust seasonings to taste. Garnish with chopped cilantro leaves. Serve with toasted bread and rice.

Notes

Adding a teaspoon of ground chipotle powder adds smokey heat for more delish
Many Latin grocers sell frozen albondigas for a shortcut to delicious soup
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition