Albondigas Soup (Mexican Meatball Soup)
A hearty Mexican meatball soup made with tender beef meatballs, rice, fresh herbs, vegetables, tomato sauce, and beef stock.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
1 lb (450 g) lean ground beef
1/4 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
1/2 teaspoon salt
1/4 teaspoon ground black pepper
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 1/2 cups (250 g) potatoes, cut into 1/2-inch cubes
1 medium zucchini, cut into 1/2-inch cubes
1 cup (150 g) green beans, sliced
1 1/2 cups (350 g) tomato sauce (passata)
2 tablespoons fresh oregano, finely chopped
6 cups (1.5 l) beef stock
A handful fresh cilantro, coriander, roughly chopped
Salt and freshly ground black pepper to taste
Instructions
1. Make the meatballs.
2. Sauté the onion, carrot, and celery for 8-10 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the potatoes, zucchini, green beans, tomato sauce, oregano, and beef stock.
5. Bring to a boil, then simmer and add the meatballs.
6. Cover and cook for 20 minutes.
7. Stir in cilantro, season, and serve hot.
Notes
Keep the meatballs refrigerated while preparing the soup.
Use a scoop to make evenly sized meatballs.
Cook ground beef meatballs to 160°F (71°C) for food safety.
Find it online: https://elitesrecipes.com/albondigas-soup-mexican-meatball-soup/