Name: Mexican Meatball Soup (Albóndigas Soup)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 lb. ground beef (80/20 preferred); ½ cup white rice (uncooked); 1 large egg; 2 tbsp onion (finely minced); 2 garlic cloves (minced); ¼ cup fresh cilantro (chopped); 1 tsp salt; ½ tsp black pepper (freshly cracked); ½ tsp ground cumin; 1 tbsp cooking oil; 1 medium onion (diced); 2 garlic cloves (minced); 2 tbsp tomato paste; 6 cups beef broth; 1 cup tomato sauce; 2 medium carrots (peeled and sliced); 2 medium yukon gold potatoes (peeled and diced); 1 tsp ground cumin; ½ tsp dried oregano; ½ tsp salt; ¼ tsp black pepper (freshly cracked); 2 medium zucchini (sliced into half moons); 1 tbsp lime (from half a lime); ¼ cup fresh cilantro (chopped for serving)

Ingredients

Scale

1 lb. ground beef (80/20 preferred)
½ cup white rice (uncooked)
1 large egg
2 tbsp onion (finely minced)
2 garlic cloves (minced)
¼ cup fresh cilantro (chopped)
1 tsp salt
½ tsp black pepper (freshly cracked)
½ tsp ground cumin
1 tbsp cooking oil
1 medium onion (diced)
2 garlic cloves (minced)
2 tbsp tomato paste
6 cups beef broth
1 cup tomato sauce
2 medium carrots (peeled and sliced)
2 medium yukon gold potatoes (peeled and diced)
1 tsp ground cumin
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper (freshly cracked)
2 medium zucchini (sliced into half moons)
1 tbsp lime (from half a lime)
¼ cup fresh cilantro (chopped for serving)

Cook Mode Prevent your screen from going dark

Instructions

Gather and prep all ingredients.
In a large bowl, gently combine the ground beef, rice, egg, onion, garlic, cilantro, salt, pepper, and cumin until just mixed.
Roll the mixture into 1½ inch meatballs and set aside (about 20 balls).
Heat oil in a large Dutch oven over medium heat, and add the onion, cooking until soft (about 5 minutes).
Add garlic and tomato paste; cook for 1-2 minutes until the paste darkens slightly.
Pour in the broth, tomato sauce, carrots, potatoes, cumin, oregano, salt, and pepper; bring to a gentle simmer.
Carefully add the meatballs to the soup, avoiding stirring for the first 5 minutes. Cover and simmer for 10-15 minutes.
Add zucchini and simmer for an additional 5 minutes until meatballs and rice are tender.
Stir in lime juice, taste, and adjust seasoning. Ladle soup into bowls, topping with cilantro and extra lime or queso fresco if desired.

Notes

Serve hot with fresh cilantro and lime for added flavor.
For a spicier kick, consider adding jalapeno or chili flakes.
This soup can be frozen for later enjoyment; just thaw and reheat before serving.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soups
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 305
Sugar: 4g
Sodium: 900mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 22g
Cholesterol: 85mg