mexican meatball soup

This albondigas soup is made with beef and rice meatballs which are simmered in a seasoned tomato broth along with potatoes, carrots and zucchini. A hearty soup that both kids and adults will enjoy!

Albondigas Soup

beef (I use 90% lean)

white rice

garlic

cilantro leaves (chopped)

cumin

salt

pepper

olive oil

onion (diced)

carrots (peeled, quartered and sliced)

potatoes

beef broth

can diced tomatoes (do not drain)

tomato sauce

oregano

zucchini

salt and pepper

For the meatballs. Place the beef, rice, garlic, egg, cilantro, cumin, salt and pepper in a large bowl. Mix until thoroughly combined.

Roll the meat mixture into 3/4 inch sized meatballs. Place the meatballs on a tray.

For the soup. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook for 3-4 minutes.

Add the garlic and cook for 30 seconds. Add the potatoes, beef broth, tomatoes, tomato sauce, cumin and oregano to the pot. Bring to a simmer.

Simmer for 10 minutes. Drop the meatballs into the soup and simmer for an additional 10 minutes.

Add the zucchini and cook for 5 minutes more. Season the soup with salt and pepper to taste.

Sprinkle with chopped cilantro, then serve.

Albondigas Soup is a traditional Mexican Meatball Soup made with beef &amp; rice meatballs, potatoes and zucchini in a rich tomato broth.

beef

white onion (finely diced)

garlic (finely minced)

garlic powder

black pepper

chicken broth

can crushed tomatoes (undrained)

carrots

freshly chopped cilantro and lime wedges

Add the ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano to a large bowl and stir by hand or with a spoon just until combined.

Form 2-inch balls from the mixture and set the balls on a plate for later.

Add the chicken broth and crushed tomatoes to a large soup pot or Dutch oven and bring it to a boil over medium-high heat.

Gently add the meatballs to the broth and let them cook for 10 minutes then add the carrots, potatoes and zucchini to the pot and let them boil for another 5 minutes then reduce the heat to medium-low.

Add 2-3 more cups of water if needed and let it simmer for 10-15 more minutes, or until the vegetables are fork tender.

Remove the pan from the heat and let it cool for 5 minutes before serving with freshly chopped cilantro and lime wedges.

Albondigas soup is a hearty and comforting Mexican soup made with flavorful, juicy meatballs in a delicious tomato-based broth. It’s also packed full of veggies for a balanced meal the entire family will enjoy.

Albondigas Soup (Mexican Meatball Soup)

lb (450 g) lean ground beef

(50 g) long-grain rice

garlic cloves, grated or minced

cilantro (coriander)

mint leaves

onion,

carrot,

celery stalks, diced

garlic cloves, finely chopped

(250 g) potatoes,

zucchini,

(150 g) green beans, sliced

(330 ml) tomato sauce (passata)

oregano,

beef stock

cilantro

Salt and black pepper

Start by making the meatballs. Place the ground...

Start by making the meatballs. Place the ground beef in a large bowl, then add all the rest of the ingredients. Mix well, then use a scoop to form the meatballs. Place them on a try as you make them, then keep them in the refrigerator while you make the soup.

Heat the olive oil in a large stock...

Heat the olive oil in a large stock pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat until softened.

Add the garlic and continue to cook for...

Add the garlic and continue to cook for another minute.

Next, add the potatoes, zucchini, green beans, tomato...

Next, add the potatoes, zucchini, green beans, tomato sauce, oregano and beef broth. Bring to a boil, then reduce to a simmer and add the meatballs to the soup.

Place a lid on the pot and cook...

Place a lid on the pot and cook for 20 minutes on medium heat.

Stir in the fresh cilantro (coriander), season to...

Stir in the fresh cilantro (coriander), season to taste and serve hot.

https://mediavine-res.cloudinary.com/video/upload/byv2v00ju65vbhiqwfkr.mp4

Albondigas soup is a hearty and comforting Mexican soup made with flavorful, juicy meatballs in a delicious tomato-based broth. It’s also packed full of veggies for a balanced meal the entire family will enjoy.

Make this easy Mexican meatball soup recipe in just 30 minutes on the stove top. Enjoy a healthy dinner that is packed with flavor and tasty.

Mexican Meatball Soup

Frozen Beef Meatballs (24 oz.)

Tomato Sauce (8 oz.)

Beef Broth

Onion (Diced)

Tbsp Olive Oil

Carrots

Zucchini (Sliced and then Quartered)

Frozen Corn

Salt

Pepper

tsp Chili Powder

tsp Cumin

Cilantro (chopped for topping)

Heat the olive oil on medium heat in a large stock pot.  Add the onions and carrots and cook for 7-10 minutes until they are soft.

Add in all the other ingredients except for the zucchini.  Stir to combine.

Bring the pot to a boil then reduce the heat to medium and simmer uncovered for 15-20 minutes until the meatballs are cooked through and the veggies are the tenderness that you prefer.

Add in the zucchini and then simmer for an additional 5 minutes.

Serve topped with the chopped cilantro and enjoy!

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Albondigas Soup

Albondigas Soup (Mexican Meatball S...

Mexican Meatball Soup

Top 4 mexican meatball soup recipes from across the web

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Albondigas Soup

Albondigas Soup

Albondigas Soup (Mexican Meatball S...

Mexican Meatball Soup

The most viewed mexican meatball soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine