Mexican Albondigas Soup

Mexican Albondigas Soup
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Warm up with this comforting Mexican Albondigas Soup—a traditional meatball soup brimming with savory broth, tender beef and rice meatballs, and vibrant vegetables. Perfect for cozy weeknights or family dinners, it's hearty, flavorful, and deeply satisfying.

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Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
For the Albondigas (Meatballs)
 450 g ground beef (or mix of beef and pork)
 ⅓ cup uncooked white rice
 1 egg
 2 tbsp fresh cilantro, chopped
 2 cloves garlic, minced
 ½ small onion, finely chopped
 ½ tsp ground cumin
 ½ tsp dried oregano
 Salt and pepper to taste
For the Soup
 1 tbsp olive oil
 ½ small onion, chopped
 2 cloves garlic, minced
 1 tsp ground cumin
 ½ tsp paprika
 ¼ tsp chili powder (optional)
 1 can crushed tomatoes
 6 cups beef or chicken broth
 2 carrots, sliced
 2 medium potatoes, diced
 1 zucchini, sliced
 ½ cup green beans, trimmed and halved
 Salt and pepper to taste
 Juice of 1 lime (optional, for serving)
 Fresh cilantro, chopped (for garnish)
Make the Albondigas
1

  1. In a mixing bowl, combine the ground beef, rice, egg, chopped cilantro, minced garlic, onion, cumin, oregano, salt, and pepper.

  2. Mix gently until just combined.

  3. Shape into small meatballs, about 1 inch in diameter. Set aside.

Prepare the Broth
2

  1. In a large pot or Dutch oven, heat olive oil over medium heat.

  2. Sauté chopped onion for 3–4 minutes until soft. Add garlic, cumin, paprika, and chili powder. Stir until fragrant, about 1 minute.

  3. Add crushed tomatoes and cook for 2–3 minutes, allowing flavors to meld.

  4. Pour in the broth and bring to a simmer.

Simmer the Soup
3

  1. Carefully drop the raw meatballs into the simmering broth.

  2. Add carrots and potatoes. Simmer gently (uncovered or partially covered) for 25–30 minutes, or until meatballs are cooked through and rice is tender.

  3. Add zucchini and green beans in the last 10 minutes of cooking to avoid overcooking them.

Finish and Serve
4

  1. Taste and adjust seasoning with salt, pepper, and lime juice if desired.

  2. Ladle soup into bowls and garnish with fresh cilantro.

  3. Serve with warm corn tortillas or crusty bread on the side.

Pairing Suggestion
5

Enjoy with a chilled glass of Mexican lager or a light Tempranillo. For non-alcoholic options, a lime agua fresca or cucumber-mint cooler complements this dish perfectly.

Ingredients

For the Albondigas (Meatballs)
 450 g ground beef (or mix of beef and pork)
 ⅓ cup uncooked white rice
 1 egg
 2 tbsp fresh cilantro, chopped
 2 cloves garlic, minced
 ½ small onion, finely chopped
 ½ tsp ground cumin
 ½ tsp dried oregano
 Salt and pepper to taste
For the Soup
 1 tbsp olive oil
 ½ small onion, chopped
 2 cloves garlic, minced
 1 tsp ground cumin
 ½ tsp paprika
 ¼ tsp chili powder (optional)
 1 can crushed tomatoes
 6 cups beef or chicken broth
 2 carrots, sliced
 2 medium potatoes, diced
 1 zucchini, sliced
 ½ cup green beans, trimmed and halved
 Salt and pepper to taste
 Juice of 1 lime (optional, for serving)
 Fresh cilantro, chopped (for garnish)

Directions

Make the Albondigas
1

  1. In a mixing bowl, combine the ground beef, rice, egg, chopped cilantro, minced garlic, onion, cumin, oregano, salt, and pepper.

  2. Mix gently until just combined.

  3. Shape into small meatballs, about 1 inch in diameter. Set aside.

Prepare the Broth
2

  1. In a large pot or Dutch oven, heat olive oil over medium heat.

  2. Sauté chopped onion for 3–4 minutes until soft. Add garlic, cumin, paprika, and chili powder. Stir until fragrant, about 1 minute.

  3. Add crushed tomatoes and cook for 2–3 minutes, allowing flavors to meld.

  4. Pour in the broth and bring to a simmer.

Simmer the Soup
3

  1. Carefully drop the raw meatballs into the simmering broth.

  2. Add carrots and potatoes. Simmer gently (uncovered or partially covered) for 25–30 minutes, or until meatballs are cooked through and rice is tender.

  3. Add zucchini and green beans in the last 10 minutes of cooking to avoid overcooking them.

Finish and Serve
4

  1. Taste and adjust seasoning with salt, pepper, and lime juice if desired.

  2. Ladle soup into bowls and garnish with fresh cilantro.

  3. Serve with warm corn tortillas or crusty bread on the side.

Pairing Suggestion
5

Enjoy with a chilled glass of Mexican lager or a light Tempranillo. For non-alcoholic options, a lime agua fresca or cucumber-mint cooler complements this dish perfectly.

Notes

Mexican Albondigas Soup
IngredientsDirections
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