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Authentic Mexican Albondigas Soup

Close-up of a white bowl filled with rich, red broth albondigas soup featuring three large meatballs, potatoes, and carrots.
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Make traditional Mexican Meatball Soup featuring tender beef and rice meatballs simmered in a flavorful tomato and vegetable broth.

Ingredients

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  • 1 pound ground beef
  • 1/4 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped fresh mint (optional, for meatballs)
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chopped onion (for broth)
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1/2 cup chopped zucchini (optional)
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the ground beef, rice, 1/4 cup chopped onion, egg, oregano, cumin, salt, pepper, and mint until just mixed. Do not overmix.
  2. Roll the meat mixture into small, uniform meatballs, about 1 inch in diameter. You should have about 18-20 meatballs.
  3. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the 1/2 cup chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the beef broth and diced tomatoes. Bring the mixture to a simmer.
  6. Gently drop the meatballs into the simmering broth one by one.
  7. Add the carrots and potatoes to the pot.
  8. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the meatballs are cooked through and the vegetables are tender.
  9. Add the zucchini, if using, during the last 5 minutes of cooking.
  10. Taste the broth and adjust seasoning with salt and pepper as needed before serving.

Notes

  • For extra flavor in the broth, you can blend half of the diced tomatoes with a small amount of broth before adding them to the pot.
  • If you prefer a smoother broth, strain it after cooking, removing solids, then return the meatballs and vegetables to the clear broth.
  • You can substitute ground pork or a mix of beef and pork for the ground beef.

Nutrition

Find it online: https://afripaket.com/albondigas-soup-recipe-authentic-mexican-meatball/