Name: Albondigas: Mexican Meatball Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 yellow onion chopped; 1 roma plum tomato diced; 1 celery heart leaves reserved and stalks cut into 1/2-inch pieces; 3 cloves garlic finely chopped; 1 1/2 teaspoons dried oregano; 1 teaspoon kosher salt plus more to taste; 1/4 teaspoon ground cumin; 8 cups beef stock; 3 medium carrots peeled and cut into 1-inch cubes; 2 medium zucchini peeled and cut into 1-inch cubes; 1 medium chayote peeled and cut into 1-inch cubes; 1 large yukon gold potato peeled and cut into 1-inch cubes; 4 sprigs fresh mint plus leaves for garnish; 1/4 cup long grain white rice soaked in water overnight and strained; 1 pound 85% lean ground beef; 1 large egg; 2 tablespoons all-purpose flour; 2 tablespoons finely chopped fresh mint plus more for garnish; 2 teaspoons kosher salt; 1 1/2 teaspoons dried oregano; 3/4 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper plus more to taste; 2 tablespoons fresh lime juice about 1 lime; Fresh oregano leaves; Lime wedges

Description

Albondigas: Mexican Meatball Soup is a delightful dish featuring tender meatballs, fresh vegetables, and rich flavors. This nourishing soup is perfect for cozy dinners or when you’re craving something comforting yet easy to cook. With simple ingredients and straightforward steps, it’s a meal that brings warmth and satisfaction to the table.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1/2 yellow onion chopped
1 roma plum tomato diced
1 celery heart leaves reserved and stalks cut into 1/2-inch pieces
3 cloves garlic finely chopped
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt plus more to taste
1/4 teaspoon ground cumin
8 cups beef stock
3 medium carrots peeled and cut into 1-inch cubes
2 medium zucchini peeled and cut into 1-inch cubes
1 medium chayote peeled and cut into 1-inch cubes
1 large yukon gold potato peeled and cut into 1-inch cubes
4 sprigs fresh mint plus leaves for garnish
1/4 cup long grain white rice soaked in water overnight and strained
1 pound 85% lean ground beef
1 large egg
2 tablespoons all-purpose flour
2 tablespoons finely chopped fresh mint plus more for garnish
2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
3/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper plus more to taste
2 tablespoons fresh lime juice about 1 lime
Fresh oregano leaves
Lime wedges

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Instructions

Heat the olive oil in a large Dutch oven or stainless steel pot over medium heat.
Add the chopped onion, diced tomato, reserved celery leaves, chopped garlic, oregano, kosher salt, and cumin. Cook, stirring frequently, until the onion is softened and translucent, about 3 to 5 minutes.
Pour in the beef stock and bring to a boil over high heat.
Add the celery stalks, carrots, zucchini, chayote, and potato. Cover and return to a boil.
Reduce the heat to medium, cover, and simmer, stirring occasionally until the vegetables are fork-tender, approximately 15 to 20 minutes.

Notes

Soak the rice overnight to improve its texture in the soup.
Feel free to modify the vegetables according to what’s in season or your personal preference.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4g
Sodium: 890mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 24g
Cholesterol: 100mg