Albóndigas (Mexican Meatball Soup)

Name: Albóndigas (Mexican Meatball Soup)
Prep time: 35 min
Total time: 1 h 35 min
Yield: 7 servings
Ingredients: 1 large yellow onion, finely chopped and divided; 1 c. chopped fresh cilantro, divided, plus more to serve; 0.5 c. 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. kosher 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 jalapeño, seeded and diced; 2 qt. beef broth; 1 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

7 servings

Albóndigas is a Mexican meatball soup that your family will fall in love with. This recipe calls for beef and rice meatballs in a tomato broth with veggies.

Ingredients

yellow onion
finely chopped and divided
1 large
chopped fresh cilantro
divided, plus more to serve
1 c.
long-grain white rice
½ c.
eggs
2 large
garlic cloves
finely chopped and divided
4
chopped fresh mint
optional
2 tbsp.
plus 1 tsp. dried oregano
divided
1 tbsp.
kosher salt
1 tbsp.
ground cumin
divided
2 tsp.
ground black pepper
divided
1 tsp.
ground beef
80/20
2 lb.
vegetable oil
2 tbsp.
carrots
peeled and sliced into 1/4-in. half-moons
4 medium
jalapeño
seeded and diced
1 medium
beef broth
2 qt.
can crushed tomatoes
1
dried bay leaves
2
russet potatoes
peeled and cut into 1/2-in. cubes
3 medium
zucchini
sliced into 1/2-in. thick half-moons
3 medium
cooked rice
to serve

Directions

1
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 ½ 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.
2
In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalapeño, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and ½ 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.
3
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.
4
Serve hot, over cooked rice, with extra cilantro.

Albóndigas (Mexican Meatball Soup)

95 min7 servings626 cal

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