Albondigas Soup
This hearty Mexican meatball soup is loaded with tender rice-studded meatballs, carrots, potatoes, and zucchini in a rich tomato-based broth. It comes together in one pot, feeds a crowd, and tastes even better the next day—a cozy, budget-friendly weeknight dinner that feels special.
Equipment
- Large Dutch oven or heavy-bottomed stockpot
- Large mixing bowl
- Cookie scoop for evenly sized meatballs
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Instant-read meat thermometer optional
Ingredients
For the Meatballs
- 1 pound lean ground beef 90/10; 450g
- ⅓ cup long grain white rice uncooked; about 65g
- 1 large egg
- ¼ cup white onion finely diced; about 30g
- ¼ cup fresh cilantro finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon dried Mexican oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
For the Soup
- 2 tablespoons olive oil 30ml
- 1 medium white onion diced
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 ounces (411g), with juices
- 8 cups chicken bone broth or regular chicken broth; 1.9L
- 2 medium carrots peeled and sliced
- 2 medium potatoes peeled and diced
- 1 medium zucchini diced
- 2 stalks celery sliced
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- salt to taste
- black pepper to taste
- 1 lime juiced
For Garnish (Optional)
- fresh cilantro for garnish
- queso fresco crumbled, for garnish; optional
Instructions
- In a large bowl, combine ground beef, uncooked rice, egg, onion, cilantro, garlic, cumin, Mexican oregano, salt, and pepper. Mix gently until just combined.
- Cover and refrigerate the meatball mixture for 10 minutes to help the rice absorb moisture.
- Using a scoop or spoon, portion the mixture into 1.5-inch balls. Roll gently without packing too tightly, and set aside.
- Heat olive oil in a Dutch oven over medium heat. Cook the diced onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Stir in the diced tomatoes with their juices. Pour in the chicken broth, then add bay leaf, dried oregano, and cumin. Bring to a gentle boil.
- Reduce heat to a simmer. Carefully drop the meatballs into the broth one by one. Simmer uncovered for 15 minutes without stirring much.
- Add the carrots, potatoes, and celery to the pot. Simmer for 15 minutes until tender. Stir in the zucchini during the last 5 minutes of cooking.
- Remove and discard the bay leaf. Taste and season with additional salt and pepper. Stir in the fresh lime juice.
- Ladle the soup into bowls. Garnish with fresh cilantro and crumbled queso fresco if desired. Serve hot with warm tortillas or bread.
Notes
- Use lean ground beef (90/10) to prevent the broth from becoming greasy.
- Do not overmix the meatball mixture, or the meatballs will become dense and tough.
- Keep the broth at a gentle simmer after adding the meatballs; a hard boil can cause them to break apart.
- Cut carrots and potatoes into uniform pieces so they cook evenly in the same time.
- Add the lime juice at the very end to maintain its bright, fresh flavor.
- Swap ground beef for ground turkey or a beef-pork blend for variation.
- Add a diced jalapeño to the broth for extra heat, or stir in fresh spinach during the last few minutes for added greens.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freeze in freezer-safe containers for up to 3 months (potatoes may soften slightly upon thawing).
- If the soup thickens in the fridge, add a splash of broth or water when reheating.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 24gProtein: 22gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 780mgPotassium: 820mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 20mgCalcium: 8mgIron: 15mg
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