Description
Hearty and flavorful Albondigas Soup, a traditional Mexican meatball soup, perfect for a comforting meal.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup cooked rice
- 1 egg, lightly beaten
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 8 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 medium carrot, peeled and sliced
- 1 celery stalk, sliced
- 1 zucchini, sliced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, cooked rice, egg, 1/4 cup chopped onion, 2 minced garlic cloves, 1/4 cup cilantro, cumin, oregano, salt, and pepper. Mix well and form into small meatballs (about 1 inch in diameter).
- In a large pot or Dutch oven, bring beef broth and diced tomatoes to a boil.
- Add carrot, celery, zucchini, 1/2 cup chopped onion, and 2 minced garlic cloves to the pot. Season with salt and pepper.
- Gently drop the meatballs into the boiling broth.
- Reduce heat and simmer for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro before serving.
Notes
- You can add other vegetables, such as potatoes or corn.
- For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño to the meatball mixture.
- If you prefer, you can brown the meatballs in a pan before adding them to the soup for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Protein: 25g
