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Mexican Albondigas Soup - A Comforting Bowl of Meatball Goodness

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 1 lb (450 g) ground beef (80–90% lean), or a mix of beef and pork
  • 1/2 cup uncooked long-grain white rice, rinsed
  • 1 large egg
  • 1/4 cup finely chopped white onion
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint (optional but traditional)
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the soup:
  • 2 tablespoons olive oil
  • 1/2 cup chopped white onion
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (keep some seeds for more heat if you like)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 bay leaf
  • 1 can (14–15 oz) diced tomatoes, with juices
  • 6 cups low-sodium chicken or beef broth
  • 2 medium carrots, peeled and sliced
  • 2 medium zucchini or calabacitas, sliced into half-moons
  • 1 small potato, peeled and diced (optional)
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh cilantro, for finishing
  • Lime wedges, for serving

Method
 

  1. Mix the meatballs. In a bowl, combine ground meat, rice, egg, onion, garlic, cilantro, mint, cumin, salt, and pepper. Use clean hands to mix just until combined. Do not overmix or the meatballs will be tough.
  2. Form the meatballs. With damp hands, roll into 1 to 1.5-inch balls. You should get about 18–22. Set them on a plate while you start the soup.
  3. Sauté the aromatics. In a large pot, heat olive oil over medium. Add onion, garlic, and jalapeño. Cook 3–4 minutes until softened and fragrant, stirring often.
  4. Build the base. Stir in cumin, oregano, and bay leaf. Add the diced tomatoes and their juices. Cook 2 minutes to meld flavors.
  5. Add broth and bring to a simmer. Pour in the broth and bring to a gentle simmer over medium heat. Taste and season lightly with salt and pepper to start.
  6. Drop in the meatballs. Gently lower the meatballs into the simmering broth. Keep the simmer gentle so they don’t break apart. Do not stir much in the first few minutes.
  7. Add hearty vegetables. After 5 minutes, add the carrots and potato (if using). Simmer 10 minutes.
  8. Add tender vegetables. Stir in the zucchini and continue simmering 10–12 minutes more, until the meatballs are cooked through and the rice inside is tender. Total simmer time for the meatballs is about 20–25 minutes.
  9. Finish and adjust. Remove the bay leaf. Stir in fresh cilantro. Taste and adjust salt, pepper, and heat. If you want more brightness, squeeze in a little lime juice.
  10. Serve. Ladle into bowls and serve with lime wedges. Warm tortillas or crusty bread are great on the side.