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Albóndigas Soup Recipe

Mexican · Soup · 55 min total

A comforting Mexican meatball soup with a tomato-based broth, tender rice-and-mint meatballs, and vegetables. This recipe is easy to make and full of flavor.

Ingredients

• 1 lb ground beef (or mix of beef and pork)
• 1/2 cup uncooked white rice
• 1/4 cup finely chopped fresh mint
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg, lightly beaten
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 medium carrots, diced
• 2 medium zucchini, diced
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, combine ground meat, rice, mint, chopped onion, minced garlic, salt, pepper, and egg. Mix well and form into 1-inch meatballs.
2. In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft, about 4 minutes. Add minced garlic and cook for 1 minute.
3. Add chicken broth, diced tomatoes (with juices), and carrots. Bring to a boil.
4. Gently drop meatballs into the boiling broth. Reduce heat to low, cover, and simmer for 20 minutes.
5. Add zucchini and cook for another 10 minutes, until meatballs are cooked through and rice is tender.
6. Stir in cilantro and serve hot.

Tips

• For a lighter version, use ground turkey or chicken.
• Store leftovers in the refrigerator for up to 3 days.
• Serve with warm tortillas or crusty bread.

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