Description

Albondigas Soup is a comforting traditional Mexican meatball soup featuring tender ground beef meatballs blended with rice and fresh herbs, simmered in a flavorful tomato and beef broth with a medley of fresh vegetables. This hearty and wholesome soup makes a perfect meal for family dinners and gatherings.

Ingredients

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

Soup Base and Vegetables

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 cup (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 cup (330 ml) tomato sauce (passata)
2 tablespoons fresh oregano, finely chopped
6 cups (1.5 liter) beef stock
A handful fresh cilantro (coriander), roughly chopped
Salt and freshly ground black pepper to taste

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Instructions

Prepare Meatball Mixture: In a large bowl, combine the lean ground beef, long-grain rice, medium egg, grated garlic, chopped fresh cilantro, mint leaves, oregano, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Form Meatballs: Shape the mixture into small meatballs, approximately golf-ball sized or smaller to ensure even cooking in the soup.
Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and finely chopped garlic. Cook until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
Add Potatoes and Tomato Sauce: Stir in the cubed potatoes and tomato sauce. Cook for a few minutes to combine flavors.
Add Broth and Herbs: Pour in the beef stock, add the finely chopped fresh oregano, and bring the mixture to a gentle boil.
Cook Meatballs: Gently drop the formed meatballs into the simmering broth. Allow them to cook for about 15 minutes, ensuring they are cooked through and tender.
Add Remaining Vegetables: Add the zucchini cubes and sliced green beans to the pot. Continue to simmer for another 10-15 minutes until all vegetables are tender but not mushy.
Final Seasoning and Garnish: Taste the soup and adjust salt and freshly ground black pepper to your preference. Stir in the roughly chopped fresh cilantro for a bright finish before serving.

Notes

Use lean ground beef to keep the soup healthier and reduce grease.
Rinse the rice before adding to the meatball mixture to avoid excess starch.
For a smoother broth, strain the beef stock before use if desired.
Vegetable sizes should be uniform for even cooking.
This soup freezes well; store cooled portions in airtight containers up to 3 months.
Adjust herbs according to personal preference or availability.