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Mexican Meatball Soup
Bicky Sharma

Mexican Meatball Soup

If comfort food had a passport, it would be stamped “Mexico” for this dish. A good Mexican meatball recipe, also called albondigas soup, brings together tender meatballs, fresh vegetables, and a savoury broth that feels like a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Meatballs:
  • 1 lb ground beef
  • 1/4 cup uncooked rice
  • 1 egg
  • 1/4 cup chopped cilantro
  • 2 tbsp chopped mint
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
Soup:
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic
  • 6 cups broth
  • 1 can diced tomatoes
  • 2 carrots
  • 2 zucchini
  • 1 potato
  • 1/2 tsp oregano
  • Salt to taste

Equipment

  • Large mixing bowl
  • Cutting board
  • Large soup pot or Dutch oven
  • Sharp knife
  • Measuring cups & spoons
  • Ladle
  • Wooden spoon

Method
 

  1. Mix all meatball ingredients and form balls.
  2. Sauté onion and garlic in oil.
  3. Add broth and tomatoes; bring to a boil.
  4. Add vegetables; cook 5 minutes.
  5. Add meatballs and simmer 30 minutes.
  6. Season and serve hot.

Notes

  • Do not overmix the meat, or the meatballs will turn tough.
  • Simmer gently, never boil hard, or the meatballs may break apart.
  • Fresh herbs give better flavour than dried ones.
  • Let the soup rest 5 minutes before serving for a better taste.
  • This soup tastes even better the next day.
  • Can be stored in the fridge for up to 3 days.
  • Freezes well for up to 2 months.