Description
This Albondigas Soup combines tender beef meatballs made with rice and fresh herbs with potatoes, zucchini, green beans, carrots, and celery in a savory tomato and beef broth.
Ingredients
Scale
- For the Meatballs
- 1 lb (450 g) lean ground beef
- ¼ cup (50 g) long-grain rice
- 1 medium egg
- 2 garlic cloves, grated or minced
- 3 tablespoons chopped fresh cilantro, coriander
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon chopped fresh oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced or sliced
- 2–3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 ½ cup (250 g) potatoes, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 cup (150 g) green beans, sliced
- 1 ½ cup (350 g) tomato sauce (passata)
- 2 tablespoons fresh oregano, finely chopped
- 6 cups (1.5 l) beef stock
- A handful fresh cilantro, coriander, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
Prepare the meatball mixture: Add the ground beef, long-grain rice, egg, garlic, chopped cilantro, mint, oregano, salt, and black pepper to a mixing bowl. Mix until the ingredients are evenly combined.
- Shape the meatballs: Form the mixture into evenly sized meatballs and set them aside while preparing the soup.
- Cook the vegetable base: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until they begin to soften. Add the chopped garlic and cook briefly until fragrant.
- Add the vegetables: Stir in the potatoes, zucchini, and green beans.
- Make the broth: Add the tomato sauce and fresh oregano, then pour in the beef stock. Stir and bring the soup to a gentle simmer.
- Cook the meatballs: Carefully add the prepared meatballs to the simmering soup. Continue simmering until the meatballs are cooked through, the rice inside them is tender, and the vegetables are cooked.
- Finish the soup: Stir in the roughly chopped fresh cilantro. Taste and season with additional salt and freshly ground black pepper as needed.
- Serve: Ladle the hot Albondigas Soup into bowls and serve while warm.
Notes
- Keep the meatballs similar in size so they cook evenly.
- The rice inside the meatballs absorbs some of the broth as the soup cooks and can continue absorbing liquid during storage.
- Refrigerated leftovers can thicken, so add a little beef stock or water when reheating if needed.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 425 calories per serving
Keywords: Albondigas Soup, Mexican meatball soup, Mexican albondigas soup, beef meatball soup, Mexican soup recipe, meatball soup with rice