Description
Mexican Albondigas Soup is a hearty and soul-warming traditional dish featuring tender meatballs simmered in a flavorful broth with fresh vegetables and spices. This comforting soup blends ground beef with rice and aromatic herbs, creating a perfect meal that combines rich Mexican flavors with wholesome ingredients.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/4 cup uncooked white rice
- 1 large egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Soup
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 zucchini, chopped
- 6 cups beef or chicken broth
- 1 (15-ounce) can diced tomatoes
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes (optional)
- Juice of 1 lime
- Additional chopped cilantro for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, uncooked rice, egg, chopped cilantro, cumin, oregano, garlic powder, salt, and pepper. Mix gently with your hands until just combined, then shape the mixture into small meatballs about 1 inch in diameter.
- Sauté Vegetables: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic, carrots, and celery, cooking for an additional 5 minutes to bring out their natural sweetness and flavors.
- Add Remaining Ingredients: Add chopped zucchini, broth, diced tomatoes, bay leaf, and crushed red pepper flakes if using to the pot. Bring the mixture to a gentle boil to meld the flavors together.
- Cook Meatballs: Carefully drop the meatballs into the simmering soup. Reduce the heat to low and let the soup simmer uncovered for 30 minutes, or until the meatballs are fully cooked through and the vegetables become tender.
- Finish and Serve: Stir in the fresh lime juice and adjust seasoning to taste with additional salt or pepper if needed. Serve the soup hot, garnished with extra chopped cilantro for a burst of freshness.
Notes
- For a lighter version, substitute ground turkey for the beef.
- Use brown rice or quinoa in place of white rice for added nutrition and fiber.
- This soup freezes well; it tastes even better the next day after the flavors have melded.
