Albóndigas (Mexican Meatball Soup)

Albóndigas (Mexican Meatball Soup)

from thepioneerwoman.com
Children
95 min
7 servings
626 kcal / serving

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

  • 1 largeyellow onion, finely chopped and divided
  • 1 c.chopped fresh cilantro, divided, plus more to serve
  • ½ c.long-grain white rice
  • 2 largeeggs
  • 4garlic 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 mediumcarrots, peeled and sliced into 1/4-in. half-moons
  • 1 mediumjalapeño, seeded and diced
  • 2 qt.beef broth
  • 1can crushed tomatoes
  • 2dried bay leaves
  • 3 mediumrusset potatoes, peeled and cut into 1/2-in. cubes
  • 3 mediumzucchini, sliced into 1/2-in. thick half-moons
  • cooked rice, to serve

Directions

  1. 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. 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. 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. 4

    Serve hot, over cooked rice, with extra cilantro.