Description
This Hearty Mexican Albondigas Soup features flavorful spiced meatballs simmered in a rich beef broth with fresh vegetables and rice, creating a comforting and filling meal perfect for any season.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef
- 1/2 cup uncooked white rice
- 1/4 cup finely chopped fresh cilantro
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 zucchini, sliced
- Fresh lime wedges, for serving
- Extra chopped cilantro, for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, uncooked rice, chopped cilantro, beaten egg, minced garlic, ground cumin, smoked paprika, ground coriander, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape Meatballs: Form the mixture into small meatballs approximately 1 inch in diameter, ensuring they are compact to hold together while cooking.
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onions and sauté for 4-5 minutes until they become translucent and fragrant.
- Add Garlic and Jalapeño: Incorporate minced garlic and diced jalapeño into the pot, cooking for an additional minute until the aroma intensifies.
- Cook Vegetables: Stir in sliced carrots and diced potatoes, allowing them to cook for 5 minutes until they start to soften, stirring occasionally.
- Add Broth and Tomatoes: Pour in beef broth and diced tomatoes, stir well to combine. Sprinkle in dried oregano and bring the mixture to a gentle boil.
- Simmer with Meatballs: Carefully drop meatballs one by one into the boiling broth. Reduce heat to medium-low and simmer uncovered for 20-25 minutes, or until meatballs are cooked through and the rice inside is tender.
- Add Zucchini: Add sliced zucchini to the soup and cook for an additional 5 minutes until tender but still holding shape.
- Adjust Seasoning: Taste the soup and season with additional salt and pepper as needed to balance flavors.
- Serve: Ladle the soup into bowls and serve hot, garnished with fresh lime wedges on the side and extra chopped cilantro on top.
Notes
- The uncooked rice in the meatballs expands during cooking, helping the meatballs stay tender and flavorful.
- Adjust the heat by including or omitting the jalapeño seeds based on desired spiciness.
- For a leaner option, substitute ground beef with ground turkey or chicken.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
