Ingredients
– 1 pound lean ground beef (90% lean) Provides the main protein base, ensuring the meatballs are juicy and flavorful without excess fat.
– 1/2 cup cooked white rice Acts as a binder and filler, helping the meatballs hold their shape while adding a subtle texture and reducing overall cooking time.
– 1 teaspoon minced garlic Infuses the meatballs with aromatic depth, enhancing the overall savory profile of the Mexican meatball soup.
– 1 egg Serves as a binding agent to keep the meatballs intact during simmering, contributing to their tender consistency.
– 1/4 cup chopped cilantro leaves Adds fresh, herbaceous notes that brighten the flavor and tie into the traditional taste of albondigas stew.
– 1 teaspoon ground cumin Brings warm, earthy spices that are essential for the authentic seasoning in Mexican albondigas soup.
– 3/4 teaspoon kosher salt Balances the flavors and seasons the meatballs properly for a well-rounded taste.
– 1/4 teaspoon pepper Provides a gentle kick, enhancing the spices and adding complexity to the meat mixture.
– 2 teaspoons olive oil Used for sautéing, it adds a light richness and helps develop the base flavors without overwhelming the dish.
– 1/2 cup diced onion Forms the flavorful foundation of the broth, offering a sweet and pungent base for the Mexican albondigas soup.
– 1 teaspoon minced garlic Boosts the aromatic profile, complementing the vegetables and broth for a deeper taste.
– 3 carrots, peeled, quartered, and sliced Adds sweetness and crunch, while providing vitamins that make the soup nutritious.
– 1 1/2 cups Russet potatoes, peeled and cut into 1/2 inch pieces Contribute heartiness and absorb flavors, making the soup more filling and satisfying.
– 6 cups beef broth Creates the savory liquid base, infusing the dish with rich, meaty undertones for a comforting albondigas soup.
– 15 ounce can diced tomatoes (do not drain) Brings acidity and body to the broth, enhancing the overall tomato flavor profile.
– 8 ounce can tomato sauce Thickens the soup and adds a smooth, tangy element that ties all the ingredients together.
– 1/2 teaspoon ground cumin Reinforces the spicy warmth in the soup, harmonizing with the meatballs’ seasoning.
– 1/2 teaspoon dried oregano Adds herbal notes that evoke traditional Mexican flavors in this meatball soup.
– 1 large zucchini, quartered and sliced Offers a fresh, tender vegetable component that soaks up flavors and boosts nutrition.
– 1/4 cup chopped cilantro leaves (for garnish) Provides a final fresh touch, elevating the presentation and taste of the finished soup.
– Salt and pepper to taste Allows for final seasoning adjustments to perfect the balance of the Mexican albondigas soup.
Instructions
1-First Step: Mise en Place and Mixing Meatball Ingredients Start by gathering all your ingredients to make the process smooth. In a large bowl, combine 1 pound lean ground beef, 1/2 cup cooked white rice, 1 teaspoon minced garlic, 1 egg, 1/4 cup chopped cilantro, 1 teaspoon ground cumin, 3/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Mix gently with your hands until just combined overmixing can make the meatballs tough. For vegan adaptations, swap the beef for plant-based meat and use a flax egg as a binder.
2-Second Step: Shaping the Meatballs Once mixed, form the meatball mixture into about 3/4-inch balls, yielding around 20-25 pieces. Place them on a plate and let them rest for 5-10 minutes in the fridge; this helps them hold shape during cooking. If making a gluten-free version, ensure your rice is the primary binder to avoid any issues.
3-Third Step: Preparing the Soup Base Heat 2 teaspoons olive oil in a large pot over medium heat. Add 1/2 cup diced onion and 3 carrots, sauté for 5 minutes until softened. Stir in 1 teaspoon minced garlic and cook for another 30 seconds to release its aroma. For a low-calorie twist, increase the veggies here to bulk up the soup without adding extra calories.
4-Fourth Step: Building the Broth and Adding Vegetables Pour in 6 cups beef broth, 15 ounces diced tomatoes with juice, 8 ounces tomato sauce, 1/2 teaspoon ground cumin, and 1/2 teaspoon dried oregano. Bring the mixture to a simmer over medium-high heat, then add 1 1/2 cups chopped potatoes. Reduce heat to low and simmer for 10 minutes until the potatoes start to soften. At this point, for lower-sodium versions, opt for low-salt broth to adjust flavors easily.
5-Fifth Step: Adding Meatballs and Further Simmering Carefully drop the meatballs into the simmering broth and cook for 10 minutes, keeping the heat at a gentle simmer to prevent them from breaking apart. Stir occasionally to ensure even cooking. If adapting for gluten-free diets, double-check that all ingredients like broth are certified gluten-free.
6-Final Step: Finishing Touches and Serving Add 1 large sliced zucchini and cook for another 5 minutes until tender. Taste and season with salt and pepper as needed. Remove from heat and garnish with 1/4 cup chopped cilantro. Serve hot, perhaps with bread or tortilla chips for a complete meal. This Mexican albondigas soup is ready in about 30 minutes of cooking time, making it perfect for busy nights, and you can refresh it with a squeeze of lime for added zest.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Cut potatoes into small pieces for even cooking.
🌶 Adjust spice by adding crushed red pepper or hot sauce to taste.
🔥 Avoid boiling the soup rapidly to prevent tough meatballs, simmer gently instead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 269
- Sugar: 6 g
- Sodium: 678 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 76 mg