Imagine a steaming bowl of hearty Mexican meatball soup that warms your soul and tantalizes your taste buds with every spoonful! Albondigas Soup is not just a meal; it's a culinary journey through traditional Mexican flavors that promises to comfort and excite. Whether you're looking to impress your family or craving an authentic taste of Mexico, this recipe will become your new go-to comfort dish that brings restaurant-quality flavor right to your kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1/2 cup rice
- 1 egg
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 8 cups chicken broth
- 2 carrots, diced
- 1 zucchini, diced
- 1 can diced tomatoes
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground beef, rice, egg, chopped cilantro, cumin, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Form the meat mixture into small, uniform meatballs approximately 1-
- 5 inches in diameter. Place the formed meatballs on a clean plate and set aside.
- In a large soup pot, heat chicken broth over medium-high heat until it begins to simmer.
- Add diced carrots and zucchini to the simmering broth. Cook for about 5 minutes until vegetables start to soften.
- Carefully add the diced tomatoes and stir to combine with the broth and vegetables.
- Gently drop the prepared meatballs into the simmering broth. Reduce heat to medium-low and let the meatballs cook for 20-25 minutes, ensuring they are fully cooked through.
- Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnished with fresh chopped cilantro if desired. Accompany with warm tortillas or crusty bread.
Tips
- Meat Mixing: Use your hands to mix meatball ingredients for the most even distribution of flavors. Cold hands work best to prevent the meat from becoming too warm.
- Meatball Size Matters: Keep meatballs uniform in size (1-
- 5 inches) to ensure even cooking. Wet your hands slightly to prevent the meat from sticking while forming balls.
- Rice Tip: Use uncooked rice in the meatballs - it will cook and expand while simmering in the broth, creating a tender texture.
- Broth Flavor Boost: For extra depth, consider adding a small diced onion or a clove of minced garlic to the broth while cooking.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to meld and develop overnight.
- Garnish Generously: Fresh cilantro, a squeeze of lime, or a dollop of Mexican crema can elevate the soup's flavor profile.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 85mg
