Description
Albondigas Soup is a classic Mexican meatball soup featuring tender beef meatballs simmered in a flavorful broth with fresh vegetables and herbs. This comforting and hearty dish combines ground beef, rice, aromatic herbs, and a medley of vegetables such as potatoes, zucchini, and green beans, cooked in a savory tomato and beef stock base. Perfect for a wholesome meal, this soup is easy to prepare and delivers authentic Mexican flavors in every spoonful.
Ingredients
Meatball Ingredients
- 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 Ingredients
- 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
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef with rice, egg, garlic, cilantro, mint, oregano, salt, and pepper. Mix well until fully combined. Use a scoop to form the mixture into meatballs, and place them on a tray. Keep them in the refrigerator while preparing the soup.
- Prepare the Soup: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 8–10 minutes, until softened. Add the garlic and cook for another minute until fragrant.
- Cook the Vegetables and Add Broth: Add the potatoes, zucchini, green beans, tomato sauce, oregano, and beef stock. Bring the mixture to a boil, then reduce to a simmer.
- Add Meatballs to Soup: Gently add the meatballs to the soup, cover with a lid, and let it simmer for 20 minutes over medium heat.
- Finish the Soup: Stir in the fresh cilantro (coriander) and season with salt and pepper to taste.
- Serve: Serve the soup hot, and enjoy!
Notes
- Long-grain rice helps the meatballs hold their shape but use white rice for best results.
- You can substitute ground beef with ground turkey or chicken for a leaner alternative.
- Fresh herbs like cilantro, mint, and oregano give authentic flavors, but dried can be used in a pinch.
- Simmer gently to avoid breaking the meatballs apart in the soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
