Go Back
Albondigas Soup recipe

Albondigas Soup

This hearty Mexican-inspired soup showcases delicate beef and rice meatballs simmered in a savory tomato broth enriched with garden vegetables. Carrots, potatoes, and zucchini add both texture and natural sweetness, making this dish a satisfying choice for all ages.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Meatballs
  • 1 pound 90% lean ground beef
  • 1/2 cup cooked white rice
  • 1 egg
  • 1 teaspoon minced garlic
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • For the Soup
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic
  • 3 carrots peeled, quartered, and sliced
  • 1 1/2 cups Russet potatoes peeled and cut into 1/2-inch cubes
  • 6 cups beef broth
  • 1 can 15 ounces diced tomatoes with their liquid
  • 1 can 8 ounces tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 large zucchini quartered and sliced
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and freshly ground black pepper to taste

Method
 

  1. repare the Meatballs
  2. In a large bowl, gently combine the ground beef, cooked rice, egg, garlic, cilantro, cumin, salt, and pepper until evenly blended. Shape the mixture into small meatballs, approximately 3/4 inch in diameter, and set aside on a tray.
  3. Create the Soup Base
  4. Warm the olive oil in a large pot over medium heat. Sauté the onion and carrots for 3–4 minutes, stirring occasionally. Add the garlic and cook for 30 seconds until fragrant.
  5. Simmer the Broth
  6. Stir in the potatoes, beef broth, diced tomatoes with their liquid, tomato sauce, cumin, and oregano. Bring the mixture to a gentle simmer and cook for 10 minutes.
  7. Cook the Meatballs
  8. Carefully add the prepared meatballs to the simmering broth. Continue cooking for another 10 minutes, allowing the meatballs to cook through and absorb the flavors.
  9. Finish and Serve
  10. Add the zucchini and cook for an additional 5 minutes. Season the soup with salt and pepper to taste. Garnish with chopped cilantro and serve hot.

Notes

For a variation, uncooked rice may replace the cooked rice in the meatballs. Use 1/4 cup uncooked rice and extend the simmering time as necessary to ensure the grains soften without compromising the meatballs’ structure.