Albóndigas Soup
Tender Mexican meatballs made with ground beef, rice, cilantro, and spices simmer with potatoes, carrots, and zucchini in a savory homemade tomato broth. Serve with lime and warm corn tortillas for a complete Mexican comfort-food dinner.
Ingredients
- For the Albóndigas
- 1 pound ground beef
- ⅓ cup uncooked long-grain white rice rinsed and drained
- 1 large egg
- 2 garlic cloves finely minced
- ¼ cup finely chopped fresh cilantro
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- For the Soup
- 4 Roma tomatoes
- ½ medium white onion
- 2 garlic cloves
- 1 tablespoon neutral oil
- 6 cups chicken or beef broth
- 2 medium carrots peeled and sliced
- 2 medium potatoes cut into bite-size pieces
- 1 medium zucchini cut into bite-size pieces
- ½ teaspoon Mexican oregano
- 1 small handful fresh cilantro
- Salt to taste
- Black pepper to taste
- For Serving
- Fresh cilantro
- Lime wedges
- Warm corn tortillas
- Your favorite salsa optional
Instructions
- Make the albóndigas mixture. Add the ground beef, rice, egg, garlic, cilantro, cumin, Mexican oregano, salt, and black pepper to a large bowl. Gently mix until everything is evenly distributed. Don't overwork the meat.
- Shape the meatballs. Roll the mixture into meatballs about 1 1/2 inches in diameter. You should get approximately 16 to 20 albóndigas. Set them aside while you prepare the broth.
- Blend the tomato base. Add the Roma tomatoes, onion, garlic, and about 1 cup of the broth to a blender. Blend until smooth.
- Cook the tomato mixture. Heat the oil in a large Dutch oven or soup pot over medium heat. Carefully pour in the blended tomato mixture. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes darken slightly and lose their raw flavor.
- Build the broth. Pour in the remaining broth. Add the Mexican oregano and cilantro. Bring the broth to a gentle boil, then reduce the heat to maintain a steady simmer.
- Add the albóndigas. Carefully lower the meatballs into the simmering broth one at a time. Avoid aggressively stirring the pot while the meatballs are setting. Simmer for about 10 minutes.
- Add the carrots and potatoes. Add the carrots and potatoes and continue simmering for 15 to 20 minutes.
- Add the zucchini. Stir in the zucchini and continue cooking for another 8 to 10 minutes, until the vegetables are tender and the rice inside the albóndigas is completely cooked. The meatballs should reach an internal temperature of 160°F.
- Taste the broth. Taste and adjust with additional salt and black pepper as needed.
- Serve. Ladle several albóndigas, vegetables, and plenty of broth into each bowl. Finish with fresh cilantro and a squeeze of lime. Serve with warm corn tortillas.
Notes
Don't overmix the beef. Mixing only until combined keeps the albóndigas tender.
Keep the meatballs consistent in size. They'll cook more evenly if they're roughly the same size.
Maintain a simmer. A violent boil can cause the meatballs to break apart before they have time to set.
Add zucchini last. Potatoes and carrots need more time. Zucchini can become mushy if it cooks for the entire time.
Check the rice. If you're unsure whether the albóndigas are finished, cut one open. The rice in the center should be completely tender.