Mexican Meatball Soup

Ingredients

For the Meatballs:

• 1 lb ground beef (or a mixture of beef and pork)
• 1/4 cup uncooked white rice
• 1 egg
• 1/4 cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1/2 small onion, finely chopped
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste

For the Soup:

• 1 tbsp olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken or beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 carrots, sliced
• 2 potatoes, peeled and diced
• 1 zucchini, diced
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp chili powder (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Kitchen Equipment

To make this flavorful soup, you’ll need:

• A large pot or Dutch oven
• Mixing bowls
• A whisk for combining ingredients
• A ladle for serving

Step-by-Step Directions

1. Prepare the Meatballs

In a large mixing bowl, combine the ground beef (or beef/pork mixture), uncooked rice, egg, cilantro, garlic, onion, cumin, oregano, salt, and pepper. Use your hands or a spoon to mix everything together until well combined. Form the mixture into small meatballs, about 1 inch in diameter. Set them aside on a tray.

2. Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 4 minutes until soft and translucent. Add the garlic and cook for another minute, stirring to ensure it doesn’t burn.

3. Build the Soup Base

Once the garlic is fragrant, pour in the broth and add the diced tomatoes (with their juice). Bring the mixture to a simmer. Season with cumin, oregano, chili powder (if using), salt, and pepper.

4. Add the Vegetables

Add the carrots, potatoes, and zucchini to the pot. Let the vegetables cook in the broth for about 10 minutes, just until they begin to soften.

5. Add the Meatballs

Gently drop the prepared meatballs into the simmering soup. Allow the meatballs to cook for about 20 minutes, or until they’re cooked through and the rice inside is tender. The broth will absorb the flavors of the meatballs, making it rich and savory.

6. Taste and Adjust

Before serving, taste the broth and adjust the seasoning as needed. Add more salt, pepper, or a squeeze of lime juice for brightness.

7. Serve

Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. This soup pairs perfectly with warm tortillas or a crusty piece of bread for dipping.

Tips and Variations

• Make it Spicier: For those who enjoy a bit of heat, add more chili powder or even diced jalapeños to the broth.
• Swap the Protein: If you prefer, ground turkey or chicken can be used in place of beef and pork for a lighter version.
• Add More Vegetables: Feel free to add extra vegetables like green beans, corn, or peas for more texture and nutrition.
• Use Cooked Rice: If you have leftover cooked rice, you can use it in the meatballs instead of raw rice. The cooking time for the meatballs will be shorter, so just simmer until they’re heated through.

How to Store and Reheat

This Mexican Meatball Soup stores well in the refrigerator for up to 3 days in an airtight container. When reheating, warm it gently on the stove over low heat, stirring occasionally. You may need to add a bit of water or broth if the soup has thickened too much.

You can also freeze this soup for up to 2 months. Let it cool completely, then store it in freezer-safe containers. To reheat, thaw overnight in the refrigerator and warm on the stove.

What to Serve with Albondigas Soup

Serve Albondigas with warm corn tortillas, tortilla chips, or even a side of Mexican rice for a complete meal. The soup’s rich flavors are well complemented by a light, refreshing drink like a cold Mexican beer, a crisp margarita, or an agua fresca made with fresh fruits.