Description
Albondigas Soup is a comforting Mexican dish featuring tender meatballs in a savory broth with vegetables, herbs, and spices, creating a hearty, satisfying meal.
Ingredients
- 1 lb ground beef (or a mix of ground beef)
- 1/2 cup rice (uncooked)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 zucchinis, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine the ground beef (or beef mix), rice, chopped cilantro, mint, onion, garlic, cumin, paprika, salt, pepper, and egg. Mix until well incorporated. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots, and sauté for 5-7 minutes until softened. Add the garlic and cook for 1 more minute.
- Add the diced tomatoes, chicken broth, bay leaves, cumin, and oregano. Bring to a boil, then reduce the heat to a simmer.
- Gently drop the meatballs into the simmering broth, making sure they are submerged. Let the soup simmer for 25-30 minutes, or until the meatballs are cooked through and the rice in the meatballs has expanded.
- Add the chopped zucchini and continue simmering for 5-7 minutes, until the zucchini is tender.
- Taste the soup and adjust seasoning with salt and pepper.
- Remove from heat, discard the bay leaves, and serve the soup hot. Garnish with fresh cilantro.
Notes
- For a vegetarian version, use a plant-based ground meat substitute like lentils or veggie crumbles.
- Add more vegetables like corn, green beans, or potatoes for extra flavor and texture.
- If you like spicy food, add chopped jalapeños or chili powder to the soup.
- Meatballs can be made ahead of time and stored in the fridge for up to a day or frozen.
- If using cooked rice, about 1/2 cup should replace the uncooked rice in the meatballs.
- To make in a slow cooker, add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
