Albondigas Soup

Name: Albondigas Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1¼ lb Ground Beef; 3 oz White Rice; 1 Egg; ½ oz Fresh Mint; 3 cloves Garlic; 1½ tsp Salt; 1 tbsp Olive Oil; 1 Onion; 2 Carrots; 1 tsp Cumin; 14 oz Canned Tomatoes; 6⅓ cups Beef Stock; 1¼ lb Potato; 2 Zucchini; ½ oz Cilantro; 1 Lime

By Eatpace

Mexican meatball soup has rice-studded beef meatballs and vegetables in a tomato broth. Potatoes cook in the same pot, making it a complete dinner.

Total: 50 min; 15 prep · 35 cook
Serves: 4; Scale it below
Calories: 675; kcal per serving
Protein: 44g; per serving

Plan this dinner Jump to recipe

Beef meatballs, potatoes, carrots and zucchini in tomato broth with cilantro.

50 min

Method

7 steps 15 min prep · 35 min cook

Prep

Step 1. Mix Ground Beef, White Rice, Eggs, Fresh Mint, half the Garlic and half the Salt gently in a bowl. Roll into small meatballs.

Cook

Step 2. Heat Olive Oil in a large pot over medium heat. Cook Onion and Carrot, stirring, until the onion softens, about 5 minutes.
Step 3. Add the rest of the Garlic and Cumin. Stir until fragrant, about 30 seconds.
Step 4. Add Canned Tomatoes, Beef Stock, Potato and the rest of the Salt. Bring to a boil over high heat, about 5 minutes.
Step 5. Lower the meatballs into the broth and reduce the heat to a gentle simmer. Cover and cook until the meatballs are firm, about 15 minutes.
Step 6. Add Zucchini and simmer uncovered until the potatoes and rice are tender and the meatballs are cooked through with no pink inside, about 10 minutes. Take off the heat.

Finish & serve

Step 7. Ladle the soup into bowls and top with Cilantro. Serve with Lime for squeezing.

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Tips

Good to know

Check a meatball in the center of the pot with an instant-read thermometer; ground beef should reach 160°F.

Leftovers

Refrigerate leftovers promptly in shallow containers for up to 3 days, then reheat until steaming.

Swap it

Use fresh cilantro in the meatballs instead of mint if you prefer.

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