Name: Authentic Mexican Albondigas Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 pound ground beef (85/15); 1/4 cup uncooked long-grain rice; 1 large egg; 1/4 cup finely chopped onion; 2 tablespoons chopped fresh mint; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, sliced; 2 stalks celery, sliced; 8 cups chicken broth; 1 (14.5 ounce) can diced tomatoes, undrained; 1 (8 ounce) can tomato sauce; 1-2 chipotle peppers in adobo sauce, minced (optional); 1 teaspoon dried oregano; 1/2 teaspoon cumin; Salt to taste; Black pepper to taste; Chopped cilantro for garnish; Lime wedges for serving

Mexican Albondigas Soup

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A classic Mexican meatball soup made with tender herb-and-rice meatballs simmered in a flavorful tomato broth with carrots, green beans, and peas. Traditionally flavored with fresh spearmint or Mexican yerba buena, this comforting soup is hearty, aromatic, and customizable with your favorite vegetables.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 6 to 8 servings
Category: Soup
Cuisine: Mexican

Ingredients

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Soup Base:

2 tablespoons extra virgin olive oil

1 large onion, chopped

1 clove garlic, minced

2 quarts chicken stock or beef stock

1 quart water

1/2 cup tomato sauce

1/2 pound green beans, trimmed and cut into 1-inch pieces

2 large carrots, peeled and sliced

Meatballs:

1 pound ground beef (or ground turkey)

1/3 cup white rice (uncooked)

1/4 cup loosely packed chopped fresh spearmint leaves

1/4 cup loosely packed chopped fresh parsley

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1 large egg

Finish:

1 1/2 cups frozen or fresh peas

1 teaspoon dried oregano (or 1 tablespoon fresh oregano)

Dash of cayenne, optional

1/2 cup chopped fresh cilantro, for serving

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Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook for about 5 minutes until softened. Stir in garlic and cook 1 more minute.

2. Pour in chicken or beef stock, water, and tomato sauce. Bring to a boil, then reduce to a simmer. Add green beans and sliced carrots.

3. In a large mixing bowl, combine ground beef, uncooked white rice, chopped mint, parsley, salt, pepper, and the egg. Mix gently until evenly combined.

4. Form the mixture into 1-inch meatballs.

5. Gently drop the meatballs into the simmering soup, one at a time. Cover and simmer for 30 minutes.

6. Add peas during the last few minutes of cooking. Season with oregano, additional salt and pepper, and a dash of cayenne (optional).

7. Ladle the soup into bowls and garnish generously with fresh chopped cilantro before serving.

Notes

Use fresh spearmint or yerba buena for authentic Albondigas flavor. If fresh mint is unavailable, you can use dried mint (from herbal tea).

Ground turkey can be substituted for beef.

Feel free to add corn, zucchini, or spring peas in the pod.

Uncooked rice in the meatballs helps them stay tender and moist.

Leftovers store well — the flavors deepen by the next day.

Find it online: https://homecookstudio.com/mexican-albondigas-soup-meatballs-vegetables/