Albondigas Soup (Mexican Meatball)
This warm and comforting albondigas soup recipe is packed with hearty vegetables and Mexican-style meatballs. Always a crowd-pleaser!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 medium zucchini (diced)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 chipotle peppers in adobo sauce (minced)
- 8 cups chicken broth
- 2 tablespoons lime juice
- salt and pepper to taste
- cilantro (optional garnish)
- 1 pound ground sirloin beef
- 1/2 cup white rice - long grain (uncooked)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 cup cilantro (minced)
Directions
- 1
Start by making the meatballs. Place all ingredients in a medium bowl (ground sirloin through cilantro) and mix well with hands until ingredients are evenly incorporated.
- 2
Shape meatballs using a small cookie school or a large tablespoon. Roll between hands to form round balls and set aside.
- 3
Begin making the soup by heating oil in a large stock pot over medium-high heat. Add onions, carrots, zucchini and celery as well as a pinch of salt and pepper. Sauté until onions are translucent, about 7-8 minutes.
- 4
Add garlic, cumin, oregano and chipotle peppers to the pan and heat until fragrant, about 60 seconds, stirring frequently. Pour in chicken broth and lime juice and stir well.
- 5
Increase heat to high and bring entire pot of soup to a low boil. Slowly add in the reserved meatballs and bring back to a boil. Reduce heat to low and cook until meatballs are cooked through, about 15 minutes.
- 6
Check soup for seasoning and add salt and pepper to taste. Garnish with minced cilantro to serve.