Description
Albóndigas Soup is a comforting traditional Mexican meatball soup featuring tender beef meatballs cooked in a flavorful broth with fresh vegetables like carrots, potatoes, zucchini, and tomatoes. This hearty and nutritious dish is perfect for a wholesome family meal, combining aromatic spices, fresh herbs, and a rich beef broth for an authentic taste of Mexico.
Ingredients
Scale
For the Meatballs:
- 1 lb (450 g) ground beef
- ½ cup cooked rice
- 1 egg
- 2 tablespoons chopped cilantro
- 2 cloves garlic, minced
- ½ teaspoon cumin
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 2 carrots, sliced
- 2 potatoes, diced
- 1 zucchini, sliced
- 1 cup diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the meatballs: In a mixing bowl, combine the ground beef, cooked rice, egg, chopped cilantro, minced garlic, cumin, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into small, uniform meatballs, about 1 inch in diameter, and set aside.
- Cook the soup base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for about 2 minutes until the onion becomes translucent and fragrant, creating a flavorful base for the soup.
- Add broth and vegetables: Pour the beef broth into the pot and add the sliced carrots, diced potatoes, diced tomatoes, and sliced zucchini. Increase the heat and bring the mixture to a rolling boil, ensuring all vegetables begin to soften.
- Add meatballs: Carefully drop the prepared meatballs into the boiling soup. Reduce the heat slightly to maintain a gentle boil without breaking up the meatballs.
- Simmer: Lower the heat to a simmer and cook the soup for 25 to 30 minutes, until the meatballs are fully cooked through and the vegetables are tender but not mushy.
- Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish each serving with fresh cilantro. Serve hot for a satisfying meal.
Notes
- Using cooked rice in the meatballs helps bind them and adds texture.
- Be gentle when adding the meatballs to prevent them from breaking apart.
- You can customize the vegetables based on seasonal availability or preference.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For added flavor, consider adding a pinch of smoked paprika or a splash of lime juice before serving.
