Description
Albondigas Soup is a traditional Mexican meatball soup featuring tender spiced beef meatballs simmered in a flavorful broth loaded with fresh vegetables and herbs. This hearty yet light soup combines rice-stuffed meatballs with potatoes, zucchini, green beans, and a rich tomato base, making it perfect for a comforting family meal.
Ingredients
Scale
For the 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
For the Soup
- 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
- Use lean ground beef to keep the soup from becoming too greasy.
- Do not overmix the meatball mixture to keep meatballs tender.
- Rice in the meatballs adds texture and helps bind the mixture.
- You can substitute beef stock with chicken or vegetable stock if preferred.
- Fresh herbs greatly enhance the flavor; avoid dried if possible.
- Adjust the salt and pepper to taste at the end to avoid over-seasoning.
- This soup can be refrigerated for up to 3 days and reheated gently on the stove.
