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Albondigas Soup (Mexican Meatball Soup)

A comforting traditional Mexican soup made with tender meatballs, vegetables, herbs, and a light tomato broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef or half beef, half pork
  • 0.5 cup white rice, uncooked
  • 1 egg
  • 2 cloves garlic, minced
  • 0.25 cup cilantro, finely chopped
  • 0.25 cup onion, finely chopped
  • 1 tsp cumin
  • 1 tsp oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Soup
  • 1 tbsp olive oil
  • 0.5 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 1 zucchini, chopped
  • 1 can diced tomatoes 14.5 oz
  • 6 cups chicken or beef broth
  • 1 tsp cumin
  • 1 tsp oregano
  • salt and pepper to taste

Equipment

  • Large pot
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups

Method
 

  1. Combine meatball ingredients and form into 1-inch meatballs.
  2. Sauté onion and garlic in oil.
  3. Add tomatoes and seasonings.
  4. Add broth, potatoes, and carrots; bring to a simmer.
  5. Carefully drop in meatballs and simmer 30 minutes.
  6. Add zucchini and simmer 10 minutes more.
  7. Season to taste and serve with cilantro and lime.

Notes

Keep meatballs small so they cook evenly. Add broth when reheating.