Description
Mexican albondigas soup brings hearty comfort with tender beef meatballs swimming in a rich, zesty tomato broth. Fragrant herbs and vegetables create a soul-warming dish that connects you to traditional Mexican culinary warmth.
Ingredients
Scale
Protein:
- 1 lb (450 g) lean ground beef
Meat Additives:
- 1 medium egg
- 2 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro (coriander)
- 1 tablespoon chopped fresh oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup (50 g) long-grain rice
- 2 garlic cloves, grated or minced
Vegetables:
- 1 medium onion, diced
- 1 medium carrot, diced or sliced
- 2–3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 ½ cups (250 g) potatoes, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 cup (150 g) green beans, sliced
- 2 tablespoons fresh oregano, finely chopped
- A handful of fresh cilantro (coriander), roughly chopped
Liquid and Seasoning:
- 2 tablespoons olive oil
- 1 ½ cups (330 ml) tomato sauce (passata)
- 6 cups (1.5 liters) beef stock
- Salt and freshly ground black pepper to taste
Instructions
- Craft the meatballs by thoroughly blending ground beef, rice, egg, aromatic herbs, and seasonings in a spacious mixing bowl. Shape uniform spheres with gentle hands, then chill them while preparing the soup base.
- Warm olive oil in a substantial pot over moderate heat. Introduce diced onions, carrots, and celery, allowing them to soften and release their subtle flavors for approximately 8-10 minutes.
- Incorporate minced garlic, stirring briefly until its fragrant essence permeates the vegetable medley.
- Pour tomato sauce, beef stock, and remaining herbs into the pot. Carefully nestle the chilled meatballs into the liquid, ensuring they are partially submerged.
- Add potatoes, zucchini, and green beans to create a robust vegetable landscape within the soup. Elevate the temperature until the liquid reaches a gentle bubbling point.
- Reduce heat, cover the pot, and allow the soup to simmer gracefully for 20 minutes. The meatballs will cook thoroughly while vegetables tenderize and flavors meld harmoniously.
- Perform a final seasoning adjustment, sprinkling fresh cilantro across the surface. Ladle the steaming Mexican meatball soup into waiting bowls, presenting a hearty and comforting culinary experience.
Notes
- Chill meatballs before cooking to help them maintain shape and prevent falling apart during simmering.
- Use lean ground beef to reduce excess fat and create lighter, more delicate meatballs.
- Gentle simmering is crucial for tender meatballs and prevents breaking them apart during cooking.
- Fresh herbs like cilantro and mint enhance the traditional Mexican flavor profile of the soup.
- Allow soup to rest for 5-10 minutes after cooking to let flavors meld and meatballs settle.
- Optional garnishes like lime wedges or diced avocado can add extra brightness and texture to the dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 60 mg