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Albondigas Soup

A traditional Mexican comfort dish featuring tender beef and rice meatballs gently poached in a robust tomato-infused broth, brimming with hearty vegetables such as zucchini, carrots, and potatoes. Perfectly balanced and satisfying, this soup makes a wholesome meal that appeals across generations.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • For the meatballs:
  • 1/2 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro finely chopped
  • 1 pound lean ground beef 90% lean
  • 3/4 teaspoon kosher salt
  • 1 egg
  • 1/2 cup cooked white rice
  • For the soup:
  • 6 cups beef broth
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1/2 cup diced yellow onion
  • 3 carrots peeled, quartered, and sliced
  • 1 15- ounce can diced tomatoes with juices
  • 1 1/2 cups Russet potatoes peeled and cubed (1/2-inch pieces)
  • 1 large zucchini quartered and sliced
  • 1/2 teaspoon ground cumin
  • 2 teaspoons olive oil
  • Salt and pepper to taste
  • 1 8- ounce can tomato sauce

Instructions

  • Combine the ground beef, cooked rice, minced garlic, egg, chopped cilantro, ground cumin, kosher salt, and pepper in a large mixing bowl. Blend the ingredients thoroughly until evenly mixed. Shape the mixture into uniform meatballs, approximately 3/4-inch in diameter, and set them aside on a tray.
  • In a large soup pot, warm the olive oil over medium heat. Sauté the diced onion and sliced carrots for 3 to 4 minutes until they begin to soften. Stir in the minced garlic and cook for an additional 30 seconds. Introduce the cubed potatoes, beef broth, diced tomatoes with their liquid, tomato sauce, cumin, and oregano. Allow the mixture to come to a gentle simmer.
  • Let the soup base simmer for 10 minutes before adding the prepared meatballs. Continue to simmer for another 10 minutes, ensuring the meatballs are cooked through. Stir in the zucchini and cook for an additional 5 minutes until the vegetables are tender. Adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro before serving

Notes

Although some versions of albondigas soup incorporate uncooked rice into the meatballs, this recipe opts for cooked rice to minimize cooking time and preserve the integrity of the meatballs. Should you choose to use uncooked rice, substitute with 1/4 cup and extend the simmering duration to ensure thorough cooking.