🍲 Albondigas (Mexican Meatball Soup)
Ingredients:
For the Meatballs:
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1 lb ground beef (or a mix of beef and pork)
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1/2 cup cooked rice
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1/4 cup finely chopped onion
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1 egg
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2 cloves garlic, minced
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1/4 cup chopped fresh cilantro
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp ground cumin
For the Soup:
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6 cups beef or chicken broth
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2 medium carrots, diced
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2 medium potatoes, diced
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1 zucchini, diced
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1/2 cup chopped chayote or green beans (optional)
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1 small onion, chopped
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2 cloves garlic, minced
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1 can (14 oz) diced tomatoes, blended or crushed
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1 tsp dried oregano
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Salt and pepper to taste
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Chopped fresh cilantro for garnish
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Lime wedges for serving
Instructions:
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Make the Meatballs:
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In a bowl, combine ground beef, cooked rice, onion, egg, garlic, cilantro, salt, pepper, and cumin.
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Mix well and form into small meatballs (about 1–1.5 inches).
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Prepare the Soup Base:
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In a large pot, heat a little oil over medium heat.
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Sauté onion and garlic until translucent.
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Add blended or crushed tomatoes and oregano. Cook for 5 minutes.
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Add Broth and Vegetables:
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Pour in the broth and bring to a simmer.
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Add carrots and potatoes first, since they take longer to cook.
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Cook the Meatballs:
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Carefully drop meatballs into the simmering soup.
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Cover and simmer for 15–20 minutes.
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Add zucchini and any quick-cooking vegetables in the last 5–7 minutes.
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Season and Serve:
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Taste and adjust salt and pepper.
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Garnish with fresh cilantro.
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Serve hot with lime wedges on the side.
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Tips:
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You can also add corn, cabbage, or peas for more vegetables.
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If you want a richer flavor, brown the meatballs in a skillet before adding them to the soup.
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Serve with warm tortillas or crusty bread.
I can also give a slow-cooker version of Albondigas that makes the meatballs super tender and the soup even more flavorful. Do you want that version?
