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Albondigas Soup (Mexican Meatball Soup)

A comforting and authentic Mexican soup made with tender beef-and-rice meatballs simmered in a flavorful tomato broth with fresh vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: Mexican
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 0.33 cup uncooked white rice
  • 1 egg
  • 2 tbsp fresh cilantro chopped
  • 0.25 cup white onion finely diced
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 0.5 tsp oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Soup
  • 1 tbsp olive oil
  • 0.5 cup white onion diced
  • 2 cloves garlic minced
  • 4 cups broth beef or chicken
  • 2 Roma tomatoes blended or finely chopped
  • 2 carrots sliced
  • 2 potatoes cubed
  • 1 zucchini chopped
  • 1 tbsp tomato paste
  • 1 tsp cumin
  • 0.5 tsp oregano
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper
  • 0.33 cup fresh cilantro chopped

Equipment

  • Large pot
  • Mixing bowl
  • Cutting board
  • Knife

Method
 

  1. Mix ground beef, rice, egg, onion, cilantro, garlic powder, cumin, oregano, salt, and pepper in a large bowl.
  2. Shape into small meatballs and set aside.
  3. Heat olive oil in a pot and sauté onions until softened. Add garlic and cook briefly.
  4. Add tomatoes and tomato paste; cook for 2 minutes.
  5. Pour in broth and add carrots and potatoes. Season with cumin, oregano, salt, and pepper.
  6. Bring to a simmer and gently add the meatballs. Cover and cook for 20 minutes.
  7. Add zucchini and cook 10 more minutes.
  8. Stir in cilantro, adjust seasoning, and serve hot.

Notes

Serve with lime wedges and warm tortillas.