Description
Mexican Albondigas Soup is a hearty and flavorful traditional soup featuring tender meatballs made from ground beef and rice simmered in a rich broth loaded with fresh vegetables and spices. This comforting dish is perfect for an authentic Mexican meal, combining savory meatballs with vibrant vegetables and a hint of cilantro and lime for freshness.
Ingredients
Scale
For the Meatballs
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup uncooked white rice
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, diced
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the meatballs: In a large bowl, thoroughly mix ground beef, uncooked white rice, egg, chopped cilantro, dried oregano, ground cumin, garlic powder, salt, and black pepper until well combined. Form the mixture into small meatballs approximately 1 inch in diameter and set aside.
- Sauté aromatics: In a large soup pot, heat olive oil over medium heat until shimmering. Add the diced onion and sauté for about 3 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds, releasing their fragrant aroma.
- Build the soup base: Add the sliced carrots, diced potatoes, canned diced tomatoes with their juice, chicken broth, ground cumin, and dried oregano to the pot. Stir to combine all the ingredients and bring the mixture to a boil over medium-high heat.
- Cook the meatballs: Once the soup is boiling, gently drop the uncooked meatballs into the pot. Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, allowing the meatballs to cook through and the rice inside them to fully expand.
- Add zucchini and finish cooking: After 20 minutes, stir in the diced zucchini. Continue to simmer the soup uncovered for another 10 minutes or until all vegetables and meatballs are tender and fully cooked.
- Season and serve: Adjust salt and pepper to taste. Just before serving, stir in the fresh chopped cilantro to brighten the flavors. Serve the soup hot with lime wedges on the side for squeezing over individual bowls.
Notes
- Uncooked rice in the meatballs cooks and expands during simmering, creating a delightful texture inside the meatballs.
- For added depth of flavor, substitute fire-roasted diced tomatoes instead of regular canned tomatoes or add a pinch of chili flakes for some heat.
- Leftovers keep well for up to 3 days refrigerated and can be reheated gently on the stovetop.
