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Albondigas Soup (Mexican Meatball Soup)

A hearty, comforting Mexican soup made with tender beef-and-rice meatballs simmered in a flavorful tomato broth with vegetables.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 0.5 cup uncooked long-grain rice
  • 1 egg
  • 0.25 cup cilantro chopped
  • 2 cloves garlic minced
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Soup
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 potatoes diced
  • 1 zucchini chopped
  • 2 cloves garlic minced
  • 14 oz crushed tomatoes
  • 6 cups beef or chicken broth
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 0.5 tsp paprika
  • salt and pepper to taste
  • 0.25 cup cilantro chopped

Equipment

  • Large pot
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Combine beef, rice, egg, cilantro, garlic, cumin, salt, and pepper. Mix and roll into small meatballs.
  2. Heat olive oil in a pot. Sauté onion, then garlic.
  3. Add carrots, celery, and potatoes. Cook briefly.
  4. Add crushed tomatoes, broth, oregano, cumin, paprika, salt, and pepper. Bring to a boil.
  5. Carefully drop in the meatballs and simmer 25–30 minutes.
  6. Add zucchini during the last 10 minutes of cooking.
  7. Stir in cilantro before serving and adjust seasoning.

Notes

Add lime juice before serving for extra brightness.