Carrots, potatoes, zucchini, and beef and rice meatballs are all combined in a flavourful tomato broth to make Albondigas Soup. This easy recipe for Mexican Meatball Soup is plenty of flavour and will quickly become a family favourite.
Ingredients used For Albondigas
- beef :90% leaner ground beef is what you want to use if you don’t want a lot of grease to soak into your soup.
- Egg: to keep the meatballs together and to moisten them.
- Diced white onion finely. You can use red or yellow onions in their place.
- Long grain white rice: This cooks inside the meatball and serves as the binder, much like breadcrumbs do in Italian meatballs.
- garlic: Two or three cloves of coarsely minced garlic.
- salt :Tastes better with salt added. It’s important to correctly season ground beef.
- Herbs and spices: dried oregano, black pepper, garlic powder, and ground cumin.
- Low-sodium chicken broth: I always go for low-sodium versions because I can better regulate the amount of salt.
- Vegetables: russet potatoes, zucchini, carrots and crushed tomatoes.
- Lime wedges and finely chopped cilantro are optional.
Recipe for Albondigas Soup
This dish consists of two ingredients:
First Is Meat Balls and second is Broth
Meatballs from Mexico
- The ingredients for the meatballs include ground beef, raw rice, egg, onion, garlic, and spices. The mixture is then simmered in the soup liquid for around half an hour over medium heat. If you have fresh herbs on hand, by all means add them.
- Add the rice raw; it will cook along with the meatballs while they boil.
- The meatballs can be made little or large, although the customary size is somewhat substantial. For even cooking, try to produce meatballs of about the same size.
Crushed tomatoes, carrots, potatoes, zucchini and beef or chicken broth are used to make the broth. If you would like, you can flavour the soup with lime and minced cilantro.
Ingredients For Albondigas
- Lean ground beef pound
- One big egg
- ½ cup coarsely chopped white onion ¼ cup raw long-grain white rice
- three minced garlic cloves, finely
- two tsp salt and more to taste
- One teaspoon each of ground cumin and garlic powder
- ½ teaspoon of black pepper, ground
- Half a teaspoon of dried oregano
- 15 ounces can of crushed tomatoes
- undrained; 48 ounces low-sodium chicken broth
- Three large carrots, peeled and cut into pieces measuring one inch
- Peel and chop 3–4 large russet potatoes, about 1 pound in weight, into 1-inch chunks.
- After being sliced, cut into 1-inch pieces, roughly 12 ounces of zucchini squash
- Freshly chopped cilantro and lime wedges are optional.
Method For Albondigas
- In a large bowl, add the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano. Using a spoon or your hands, stir just until everything is well incorporated.
- From the mixture, roll into 2-inch balls and place them on a plate to be used later.
- In a large soup pot or Dutch oven, combine the chicken broth and crushed tomatoes; place over medium-high heat and bring to a boil.
- After ten minutes of gently cooking the meatballs in the liquid, add the potatoes, zucchini and carrots to the saucepan. Boil for an additional five minutes, then turn the heat down to medium-low.
- Simmer the veggies for a further 10 to 15 minutes, or until they are fork-tender, adding one or two additional cups of water as needed.
- Serve the skillet with lime wedges and finely chopped cilantro after removing from the heat and allowing it to cool for five minutes.
Let soup cool fully, then refrigerate any leftovers for up to four days in an airtight container. Although using the hob is preferred, you can easily reheat in the microwave.