American · Soup · Easy
Albondigas Soup
Mexican meatball soup with tender beef and rice meatballs bobbing in a light tomato broth with vegetables. Pure comfort.
The whole recipe in 60 seconds
Albondigas Soup, in 5 ideas
- The rice inside the meatballs cooks as they simmer and keeps them tender
- Browning is skipped here; the gentle poach keeps the broth clear and light
- Mint is a traditional addition in many regions and adds a fresh lift
- Small meatballs cook faster and are easier to eat with a spoon
- This soup reheats beautifully for lunches all week
What you need
Ingredients
- 1 lb ground beef
- 1/3 cup uncooked rice
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 8 cups chicken or beef stock
- 1 can (14 oz) diced tomatoes
- 2 carrots, diced
- 2 zucchini, diced
- 1 onion, diced
- Salt and pepper
How to make it
Directions
- Mix the beef, rice, egg, garlic, cilantro, cumin, salt, and pepper. Form into 1 inch meatballs.
- Bring the stock to a boil with the tomatoes and onion.
- Drop in the meatballs and simmer 15 minutes.
- Add the carrots and simmer 10 minutes.
- Add the zucchini and simmer 10 more minutes until the rice in the meatballs is tender.
- Adjust seasoning and serve with lime and warm tortillas.
Money saver. Use half beef and half pork for the meatballs; the pork adds juiciness and the mix is often cheaper than all beef.