SoupMain CourseDinner

Albondigas Soup (Mexican Meatball Soup)

Name: Albondigas Soup (Mexican Meatball Soup)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: mexican
Ingredients: 450 g ground beef 85% lean; 0.5 cup long-grain white rice uncooked; 1 pcs egg lightly beaten; 75 g yellow onion finely chopped; 2 clove garlic clove minced; 2 tbsp fresh cilantro chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 tbsp olive oil; 75 g yellow onion chopped; 2 pcs carrot chopped; 2 pcs celery chopped; 2 clove garlic clove minced; 400 g canned crushed tomato; 1,400 ml chicken broth low-sodium; 2 pcs potato peeled and diced; 1 tsp ground cumin; 1 tsp dried oregano preferably Mexican; 2 tbsp fresh cilantro chopped (optional); 1 pcs lime cut into wedges (optional)

A comforting Mexican soup featuring savory meatballs seasoned with rice and herbs, simmered in a light tomato and vegetable broth. This hearty, one-pot meal is perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 572 kcal

Gluten-free

Allergen information: may contain celery and eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meatballs

450 gground beef, 85% lean
0.5 cuplong-grain white rice, uncooked
1 pcsegg, lightly beaten
75 gyellow onion, finely chopped
2 clovegarlic clove, minced
2 tbspfresh cilantro, chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

soup

1 tbspolive oil
75 gyellow onion, chopped
2 pcscarrot, chopped
2 pcscelery, chopped
2 clovegarlic clove, minced
400 gcanned crushed tomato
1,400 mlchicken broth, low-sodium
2 pcspotato, peeled and diced
1 tspground cumin
1 tspdried oregano, preferably Mexican

garnish

2 tbspfresh cilantro, chopped(optional)
1 pcslime, cut into wedges(optional)

Equipment

ladle · large pot · mixing bowl · cutting board · knife

The method

Step by step

1
In a large mixing bowl, combine the ground beef, uncooked rice, egg, the onion for the meatballs, the garlic for the meatballs, the cilantro for the meatballs, salt, and black pepper.
About 3 min
Cook’s note: Using your hands is the best way to mix, but be careful not to overwork the meat, which can make the meatballs tough.
2
Gently mix the ingredients until just combined.
About 2 min
3
Roll the mixture into balls about 1.5 inches in diameter and set them aside on a plate.
About 10 min
Cook’s note: Wet your hands slightly with water to prevent the meat mixture from sticking to them while you roll.
4
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
5
Add the onion for the soup, chopped carrots, and celery to the pot.
6
Sauté the vegetables for 5-7 minutes, until the onion is soft and translucent.
About 7 min
7
Stir in the garlic for the soup, ground cumin, and dried oregano, cooking for one minute until fragrant.
About 1 min
Cook’s note: Cooking the spices for a moment before adding liquid helps to 'bloom' their flavor.
8
Pour in the crushed tomatoes and chicken broth, then add the diced potatoes.
About 1 min
9
Increase the heat to bring the soup to a boil, then reduce to a gentle simmer.
About 5 min
10
Carefully place the meatballs one by one into the simmering broth.
About 2 min
Cook’s note: Don't stir the soup for the first few minutes after adding the meatballs to allow them to set.
11
Cover the pot and let the soup simmer for 25-30 minutes, until the meatballs are cooked through and the rice inside is tender.
About 25 min
12
Taste the soup and season with additional salt and pepper if needed.
13
Ladle the soup into bowls and garnish with fresh cilantro and a lime wedge for squeezing.
About 2 min

Per serving

Nutrition

55%Score

Calories: 572kcal
Protein: 29.9g
Carbs: 49.6g
Fat: 28.6g
Fibre: 5.7g
Sugar: 8.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover soup in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat until warmed through.