Albóndigas (Mexican Meatball Soup)?
by Leah Perez
Aug 6, 2024
The tomato-based broth is chock-full of vegetables.
If you love Italian wedding soup, try this recipe next. Chock-full of vegetables and brimming with tender meatballs, albóndigas is a traditional Mexican meatball soup that is hearty enough to feed the whole family! The potatoes and tomato-based broth make the soup mild enough to be a family meal even the kids can enjoy, which is perfect since helping hands make forming the meatballs so much quicker. This comforting soup recipe will stay good for up to three days in the fridge and it tastes even better the day after it's made. Consider it a meal prep miracle!
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a44288965/albondigas-mexican-meatball-soup-recipe/
1 large yellow onion, finely chopped and divided
1 cup chopped fresh cilantro, divided, plus more to serve
1/2 cup long-grain white rice
2 large eggs
4 garlic cloves, finely chopped and divided
2 Tbsp chopped fresh mint (optional)
1 Tbsp plus 1 tsp. dried oregano, divided
1 Tbsp sea salt, divided, plus more to taste
2 tsp ground cumin, divided
1 tsp ground black pepper, divided
2 lb. ground beef (80/20)
2 Tbsp vegetable oil
4 medium carrots, peeled and sliced into 1/4-in. half-moons
1 medium jalape?o, seeded and diced
2 qt. beef broth
1 x 28-oz. can crushed tomatoes
2 dried bay leaves
3 medium russet potatoes, peeled and cut into 1/2-in. cubes
3 medium zucchini, sliced into 1/2-in. thick half-moons
cooked rice, to serve
In a medium bowl, combine half the onion, 1/2 cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and ? teaspoon of pepper. Gently mix in the beef until well combined, making sure not to overmix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use.
In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalape?o, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and ? teaspoon of pepper. Sauté until softened, 3 to 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to 15 minutes.
Add the zucchini and the remaining 1/2 cup cilantro, cook until the zucchini has softened, 10 to 12 minutes. Remove the bay leaves and taste for salt.
Serve hot, over cooked rice, with extra cilantro.
Tip:?
Like any other soup or stew, this soup gets even better as it sits. Make it a day ahead for more concentrated flavour and for a chance to skim any fat off the top for a clearer broth.
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