Mexican Meatball Soup (Albondigas Soup)
Mexican Meatball Soup (Albondigas Soup) is a hearty, comforting soup made with tender beef meatballs, vegetables, herbs, and a rich tomato broth, served over rice for a warm and satisfying meal.
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Servings: 8 qt
Ingredients
For the Meatballs
- 1/2 large yellow onion finely chopped
- 1/2 cup fresh cilantro chopped
- 1/2 cup long-grain white rice
- 2 large eggs
- 2 garlic cloves finely chopped
- 2 tablespoons fresh mint chopped (optional)
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 lb ground beef 80/20
For the Soup
- 2 tablespoons vegetable oil
- 1/2 large yellow onion finely chopped
- 4 medium carrots peeled and sliced into 1/4-inch half-moons
- 1 medium jalapeño seeded and diced
- 2 garlic cloves finely chopped
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 quarts beef broth
- 1 can 28 oz crushed tomatoes
- 2 dried bay leaves
- 2 cups water
- 3 medium russet potatoes peeled and cut into 1/2-inch cubes
- 3 medium zucchini sliced into 1/2-inch thick half-moons
- 1/2 cup fresh cilantro chopped
For Serving
- Cooked rice
- Additional fresh cilantro
Instructions
Prepare the Meatball Mixture
- In a medium bowl, combine half of the chopped onion, 1/2 cup of cilantro, the rice, eggs, 2 chopped garlic cloves, the mint if using, 2 teaspoons of oregano, 1 1/2 teaspoons of kosher salt, 1 teaspoon of cumin, and 1/2 teaspoon of black pepper. Add the ground beef and mix gently until evenly combined, taking care not to overmix.
Form the Meatballs
- Shape the mixture into meatballs, approximately 1 1/2 tablespoons each. Arrange the meatballs on a sheet tray or cutting board and cover until ready to use.
Prepare the Soup Base
- In a large pot, heat the vegetable oil over medium heat. Add the remaining chopped onion, carrots, jalapeño, remaining 2 chopped garlic cloves, 2 teaspoons of oregano, 1 1/2 teaspoons of kosher salt, 1 teaspoon of cumin, and 1/2 teaspoon of black pepper. Cook for 3 to 5 minutes, or until the vegetables begin to soften.
Add the Broth and Potatoes
- Pour in the beef broth and crushed tomatoes. Add the bay leaves and 2 cups of water. Increase the heat to medium-high and bring the soup to a boil. Add the diced potatoes.
Cook the Meatballs
- Carefully lower the meatballs into the boiling soup, taking care not to break them. Reduce the heat as needed to maintain a gentle simmer. Cook until the meatballs float and the potatoes are tender, about 10 to 15 minutes.
Finish the Soup
- Add the zucchini and the remaining 1/2 cup cilantro. Continue cooking for 10 to 12 minutes, or until the zucchini is tender. Remove the bay leaves and adjust the seasoning with additional salt if needed.
Serve
- Spoon cooked rice into serving bowls. Ladle the hot soup over the rice and garnish with additional fresh cilantro before serving.
Notes
This recipe is naturally close to gluten free, but it is important to confirm that the beef broth, crushed tomatoes, dried seasonings, and any packaged ingredients are certified gluten free, as additives can vary by brand. Also verify that the cooked rice and ground beef have not been exposed to cross-contact during preparation. If cross-contact is a concern, use clean cookware, utensils, and preparation surfaces throughout the cooking process.