Description
Albondigas Soup is a hearty and comforting Mexican meatball soup made with seasoned beef meatballs, fresh vegetables, and a flavorful tomato and beef broth base. This traditional recipe combines aromatic herbs like cilantro, mint, and oregano, offering a nutritious and satisfying meal perfect for any day.
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 black pepper. Mix thoroughly until well combined. Use a scoop or your hands to form the mixture into uniformly sized meatballs and place them on a tray. Refrigerate them while preparing the soup.
- Prepare the Soup Base: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add diced onion, carrot, and celery, and sauté for 8 to 10 minutes until the vegetables are softened. Add the garlic and cook for an additional minute until fragrant.
- Cook the Vegetables and Add Broth: Add potatoes, zucchini, green beans, tomato sauce, fresh oregano, and beef stock to the pot. Increase the heat and bring the mixture to a rolling boil, then reduce heat to simmer gently.
- Add Meatballs to Soup: Gently add the chilled meatballs to the simmering soup, cover with a lid, and cook for about 20 minutes over medium heat, allowing the meatballs to cook through and flavors to meld.
- Finish the Soup: Stir in the fresh cilantro and season the soup with additional salt and freshly ground black pepper to taste. Allow the flavors to combine for a couple of minutes before serving.
- Serve: Ladle the hot soup into bowls and serve immediately for a warm and hearty meal.
Notes
- Using lean ground beef keeps the meatballs tender without excessive fat.
- Make sure the rice is long-grain and not pre-cooked; it helps bind the meatballs and adds texture.
- Adjust the seasoning at the end according to your taste preferences.
- For a spicier version, add finely chopped jalapeño or a dash of chili powder.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
