Albondigas Soup

This comforting Albondigas Soup features tender rice-filled meatballs simmered in a savory tomato broth with vegetables. It’s a family-friendly Mexican classic perfect for cold days and cozy dinners.

Course Main Course, Soup

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 1

Servings servings (2 cups each)

Calories 404kcal

Author Meggan Hill

Ingredients

For the meatballs:

1 pound ground beef
1/4 cup long-grain white rice (uncooked)
2 tablespoons bread crumbs or rolled oats
1/2 small onion peeled and minced
1 egg
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
1 teaspoon minced fresh cilantro (see note 1)
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
Salt and freshly ground black pepper

For the soup:

2 tablespoons olive oil
3 carrots peeled, halved lengthwise, and chopped
3 ribs celery halved lengthwise and chopped
1/2 small onion chopped
1 large russet potato peeled, quartered lengthwise, and chopped
1 large zucchini quartered lengthwise and chopped
2 cloves garlic minced
6 cups chicken broth
1 (14.5-ounce) can crushed tomatoes undrained
1 jalapeño pepper seeded and minced (see note 2)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons minced fresh cilantro plus more for garnish
Salt and freshly ground black pepper
Lime wedges for serving

US Customary - Metric

Instructions

To make the meatballs:

In a large bowl, add ground beef, rice, breadcrumbs, onion, egg, marjoram, cilantro, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hand or a strong spatula, mix until well combined.
Working with 1 heaping tablespoon at a time, roll the mixture into 1-inch balls and place on a baking sheet. Refrigerate while preparing the soup.

To make the soup:

In a Dutch oven or large pot over medium-high heat, heat olive oil until shimmering. Add carrots, celery, onion, potato, zucchini, and garlic. Cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.
Stir in the broth, tomatoes, jalapeño, coriander, and cumin. Gently add meatballs. Stir to combine and bring to a boil.
Reduce heat and simmer, uncovered until vegetables are tender and rice in meatballs is thoroughly cooked, about 20 to 25 minutes, stirring occasionally. Skim foam and fat as needed.
Stir in cilantro and season to taste with salt and freshly ground black pepper. (I like 1 teaspoon salt and 1/2 teaspoon pepper.) Garnish with additional cilantro and serve with lime wedges.

Notes

Cilantro: Omit if you're not a fan. In Mexico, sometimes they use fresh peppermint in the albondigas meatballs instead of cilantro.
Jalapeños: For a milder soup , remove any seeds and inner membranes from the jalapeños (and wear gloves if you want to).

Nutrition