Name: Mexican Albondigas Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 lb. lean ground beef; 1/4 cup long grain white rice, uncooked; 1/4 cup yellow onion, finely diced; 1/2 cup fresh cilantro, finely chopped; 2 garlic cloves, crushed or minced; 1 large egg, beaten; 1 ¼ tsp salt; 1/4 tsp ground black pepper; 2 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp chili powder; 1 Tbsp olive oil; 1 cup yellow onion, chopped; 3 garlic cloves, minced; 1 (15 oz.) can diced tomatoes; 2 russet potatoes, peeled and chopped into 1″ cubes; 2 carrots, sliced 1/2″ thick; 2 celery ribs, sliced; 8 cups low-sodium chicken broth; 1/2 tsp ground cumin; 1 large zucchini, cut lengthwise & sliced 1/2” thick; Salt and pepper to taste; Fresh cilantro, chopped; Lime wedges; Jalapeño, sliced or diced (optional)

Description

A comforting bowl of Mexican Albondigas Soup filled with juicy meatballs, fresh veggies, and a flavorful broth.

Ingredients

Scale

1 lb. lean ground beef
1/4 cup long grain white rice, uncooked
1/4 cup yellow onion, finely diced
1/2 cup fresh cilantro, finely chopped
2 garlic cloves, crushed or minced
1 large egg, beaten
1 ¼ tsp salt
1/4 tsp ground black pepper
2 tsp dried oregano
1 tsp ground cumin
1/2 tsp chili powder
1 Tbsp olive oil
1 cup yellow onion, chopped
3 garlic cloves, minced
1 (15 oz.) can diced tomatoes
2 russet potatoes, peeled and chopped into 1” cubes
2 carrots, sliced 1/2″ thick
2 celery ribs, sliced
8 cups low-sodium chicken broth
1/2 tsp ground cumin
1 large zucchini, cut lengthwise & sliced 1/2” thick
Salt and pepper to taste
Fresh cilantro, chopped
Lime wedges
Jalapeño, sliced or diced (optional)

Instructions

In a large bowl, combine all meatball ingredients and mix until well combined.
Scoop out a heaping tablespoon of the mixture and roll it into a ball, placing it on a tray. Repeat until all mixture is used.
In a large Dutch oven, heat olive oil over medium-high heat.
Add chopped onions and cook for about two minutes, stirring occasionally.
Stir in minced garlic and diced tomatoes, cooking for another two minutes.
Add peeled and chopped potatoes, sliced carrots, sliced celery, 1/2 tsp cumin, and broth. Bring to a boil.
Carefully drop in meatballs one at a time, then cover and simmer on medium-low heat for 25 minutes.
Stir in zucchini and cook for an additional 5 minutes.
Taste and adjust seasoning with salt and pepper as necessary.
Serve in bowls with lime juice and cilantro, and add jalapeños if desired.

Notes

This soup can be customized with different vegetables and proteins. It’s also great for leftovers and can be frozen for future meals.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 28g
Cholesterol: 90mg

Keywords: soup, beef, meatballs, comfort food, Mexican