Description
Albondigas Soup, a traditional Mexican meatball soup, combines tender beef meatballs with nutritious vegetables simmered in a flavorful tomato and beef broth. This hearty and comforting soup is perfect for any season and showcases fresh herbs like cilantro, mint, and oregano to add brightness and depth of flavor.
Ingredients
Scale
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
Soup Base and Vegetables
- 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 cups (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 cups (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 until the meatballs are cooked through and vegetables are tender.
- Finish the Soup: Stir in the fresh cilantro (coriander) and season with salt and freshly ground black pepper to taste.
- Serve: Serve the soup hot, ladled into bowls for a comforting and flavorful meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adjust the seasoning at the end according to your taste preferences.
- For a thicker soup, reduce the amount of beef stock or simmer uncovered for a few minutes.
- Make sure to keep the meatballs refrigerated before cooking to help them hold their shape in the soup.
- Serve with warm tortillas or crusty bread for a complete meal.
