Description
Make traditional Mexican Albondigas Soup featuring seasoned beef meatballs simmered in a rich tomato and vegetable broth. This recipe provides a comforting, family-friendly meal.
Ingredients
Scale
- 1 lb ground beef (80/20 recommended)
- 1/2 cup uncooked white rice
- 1/4 cup finely chopped onion (for meatballs)
- 1 large egg
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium white onion, chopped (for broth)
- 2 cloves garlic, minced
- 6 cups beef broth or water
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 small zucchini, diced
- 1/4 cup chopped fresh cilantro
- 1 bay leaf
Instructions
- Prepare the meatballs: In a large bowl, combine the ground beef, rice, 1/4 cup chopped onion, egg, cumin, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
- Form the mixture into small, uniform meatballs, about 1 inch in diameter. You should have about 18 to 20 meatballs.
- Prepare the broth base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped white onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Add liquid and tomatoes: Pour in the beef broth and diced tomatoes. Bring the mixture to a simmer.
- Cook the meatballs: Gently drop the raw meatballs into the simmering broth one by one. Add the bay leaf. Do not stir immediately; let them cook for 5 minutes to set.
- Add vegetables: Add the carrots and potatoes to the pot. Continue to simmer, partially covered, for 15 minutes.
- Add zucchini: Add the diced zucchini and continue simmering until the potatoes and carrots are tender and the meatballs are cooked through, about 10 to 15 more minutes.
- Finish the soup: Remove the bay leaf. Stir in the fresh cilantro just before serving. Taste and adjust salt and pepper if needed.
Notes
- For a low-carb version, omit the rice in the meatballs and add extra vegetables like chayote squash instead of potatoes.
- You can brown the meatballs lightly in oil before adding them to the broth for deeper flavor, though this is optional for a traditional preparation.
- Use chicken broth instead of beef broth for a lighter flavor profile.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 4
- Protein: 24
- Cholesterol: 65