Description
Albondigas Soup is a hearty and comforting Mexican dish made with flavorful meatballs in a delicious tomato-based broth. Packed with vegetables like zucchini, carrots, and potatoes, this soup is a complete, well-balanced meal that’s perfect for family dinners or special occasions. Fresh herbs like cilantro, mint, and oregano bring the dish to life, making it a savory and nutritious choice for any occasion!
Ingredients
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
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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.
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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.
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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.
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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.
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Finish the Soup – Stir in the fresh cilantro (coriander) and season with salt and pepper to taste.
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Serve – Serve the soup hot, and enjoy!
Notes
Variations
- Gluten-Free: Use gluten-free rice or quinoa for the meatballs.
- Spicy Option: Add chili flakes or fresh jalapeños to the soup for a bit of heat.
- Lean Option: Swap the ground beef for ground turkey or chicken for a leaner option.
- Extra Veggies: Add corn or bell peppers to the soup for extra flavor and color.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through. You may need to add a splash of broth or water if it thickens too much.
- Freezing: You can freeze the soup in a freezer-safe container for up to 3 months. Let it cool completely before freezing, and thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Mexican, Comfort Food
- Method: Stovetop
- Cuisine: Mexican, Latin American
