Albondigas Soup
sandravalvassori.com
This Albondigas soup recipe (Mexican Meatball Soup) features a flavorful light broth that is packed with veggies and tender, juicy meatballs. A one-pot weeknight treat that's satisfying, soothing, and kid-friendly.
Servings: 6
Ingredients
For The Meatballs
- 1/2 pound lean ground beef
- 1/2 pound ground chicken (or ground turkey)
- 1/2 cup uncooked white long grain rice (I used Jasmine)
- 1 egg, lightly beaten
- 1/4 cup chopped fresh mint
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon garlic powder
- 1 tsp salt, or to taste
- 1/4 teaspoon ground black pepper
For Albondigas Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced into ½-inch pieces
- 2 celery ribs, diced
- 2 medium Yukon Gold potatoes, or 1 large Russet potato, peeled and chopped into 1-inch cubes
- 1 jalapeño, finely chopped (optional)
- kosher salt and black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 6 cups low sodium beef or chicken broth (I use a mix)
- 1 15- ounce can crushed or diced tomatoes
- 1 medium zucchini, cut in half lengthwise and sliced into ½-inch pieces
- ¼ cup chopped fresh cilantro
- 1/8 tsp cayenne pepper (if not using jalapeño - optional)
- lime wedges, for drizzling (optional)
Instructions
- In a large bowl, combine the ground meat(s), uncooked rice, egg, mint, cilantro, cumin, oregano, garlic powder, salt and pepper. Mix to combine, but don't overmix. Shape into 1 1/2-inch balls and place on a small baking sheet or platter. You should get approximately 20 meatballs. Transfer to the freezer (or fridge) to chill while you prep and sauté the veggies.
- Heat the oil in a large soup pot over medium heat. Add the onions, garlic, carrots, celery, potatoes, and jalapeño, if using. Season with a pinch of salt and pepper, then cook until slightly softened, about 5 minutes.
- Stir in the cumin, oregano, 1 1/4 teaspoon salt and 1/2 teaspoon black pepper. Add the broth and tomatoes then bring to a boil. Reduce to a simmer and let the vegetables cook for 5 minutes.
- Gently lower each meatball into the soup. Do not stir! Partially cover the pot, leaving the lid slightly ajar and cook for 20 minutes (again, do not stir during this time).
- Next, add the zucchini and cook until the vegetables are just tender, and the meatballs are cooked through, about 10 to 15 minutes more.
- Stir in the fresh chopped cilantro and cayenne pepper, if using. Taste and adjust seasoning by adding a little more salt and pepper. Serve the soup hot with lime wedges and warm tortillas on the side, if desired.
Notes
Rice: The rice used for the meatballs is not cooked. If possible, soak it for 20 to 30 minutes before adding to the meat mixture. This will help soften it so it cooks more evenly.
Meatball Tips: If your meatballs are very sticky when rolling them, wet your hands. Raw meatballs can break apart easily so refrain from stirring the soup until they're almost completely cooked.
To Store: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat in the microwave or a saucepan over medium-low heat until warmed through. When reheating, it may be necessary to replenish the soup with more broth.