Albondigas (Mexican Meatball Soup)
Albondigas (Mexican Meatball Soup)
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/4 cup uncooked white rice
- 1 egg
- 1 teaspoon garlic, minced
- 1/4 cup yellow onion, finely diced
- 1 tablespoon fresh mint, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
For the Soup
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 2 teaspoons garlic, minced
- 1 jalapeño, diced (seeds removed for less heat, optional)
- 14.5 ounce canned diced tomatoes, undrained
- 2 carrots, sliced into 1/4-inch rounds
- 2 potatoes, medium, peeled and diced into 1/2-inch cubes
- 2 celery stalks, sliced into 1/2-inch pieces
- 6 cups beef broth
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground beef, uncooked white rice, egg, 1 teaspoon minced garlic, 1/4 cup finely diced onion, chopped fresh mint, 1/2 teaspoon salt, 1/4 teaspoon black pepper, ground cumin, and dried oregano. Use your hands to thoroughly mix all ingredients until well combined.
⏱️ 10 min
- 2
Form the meat mixture into small, bite-sized meatballs, about 1 inch in diameter. You should get approximately 20-24 meatballs. Set them aside on a plate.
⏱️ 15 min
- 3
Heat olive oil in a large pot or Dutch oven over medium heat. Add 1/2 cup diced yellow onion, 2 teaspoons minced garlic, and diced jalapeño to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
⏱️ 7 min
- 4
Stir in the canned diced tomatoes (undrained). Cook for 2 minutes, allowing the flavors to meld.
⏱️ 2 min
- 5
Add the sliced carrots, diced potatoes, and sliced celery to the pot. Pour in the beef broth. Bring the soup to a rolling boil over medium-high heat.
⏱️ 8 min
- 6
Once boiling, reduce the heat to a simmer. Carefully place the prepared meatballs into the simmering soup. Ensure they are submerged in the liquid.
⏱️ 3 min
- 7
Cover the pot with a lid and let the soup simmer for 30 minutes, or until the meatballs are cooked through and the vegetables are tender. The rice in the meatballs will also cook during this time.
⏱️ 30 min
- 8
Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot albondigas soup into bowls and garnish generously with fresh chopped cilantro before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Albondigas (Mexican Meatball Soup)
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/4 cup uncooked white rice
- 1 egg
- 1 teaspoon garlic, minced
- 1/4 cup yellow onion, finely diced
- 1 tablespoon fresh mint, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
For the Soup
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 2 teaspoons garlic, minced
- 1 jalapeño, diced (seeds removed for less heat, optional)
- 14.5 ounce canned diced tomatoes, undrained
- 2 carrots, sliced into 1/4-inch rounds
- 2 potatoes, medium, peeled and diced into 1/2-inch cubes
- 2 celery stalks, sliced into 1/2-inch pieces
- 6 cups beef broth
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground beef, uncooked white rice, egg, 1 teaspoon minced garlic, 1/4 cup finely diced onion, chopped fresh mint, 1/2 teaspoon salt, 1/4 teaspoon black pepper, ground cumin, and dried oregano. Use your hands to thoroughly mix all ingredients until well combined.
⏱️ 10 min - 2
Form the meat mixture into small, bite-sized meatballs, about 1 inch in diameter. You should get approximately 20-24 meatballs. Set them aside on a plate.
⏱️ 15 min - 3
Heat olive oil in a large pot or Dutch oven over medium heat. Add 1/2 cup diced yellow onion, 2 teaspoons minced garlic, and diced jalapeño to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
⏱️ 7 min - 4
Stir in the canned diced tomatoes (undrained). Cook for 2 minutes, allowing the flavors to meld.
⏱️ 2 min - 5
Add the sliced carrots, diced potatoes, and sliced celery to the pot. Pour in the beef broth. Bring the soup to a rolling boil over medium-high heat.
⏱️ 8 min - 6
Once boiling, reduce the heat to a simmer. Carefully place the prepared meatballs into the simmering soup. Ensure they are submerged in the liquid.
⏱️ 3 min - 7
Cover the pot with a lid and let the soup simmer for 30 minutes, or until the meatballs are cooked through and the vegetables are tender. The rice in the meatballs will also cook during this time.
⏱️ 30 min - 8
Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hot albondigas soup into bowls and garnish generously with fresh chopped cilantro before serving.
⏱️ 5 min