Albondigas Soup (Mexican Meatball Soup)
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
Allergen information: may contain celery and eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover soup in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium-low heat until warmed through.
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