Albondigas soup is a hearty and comforting Mexican soup made with flavorful, juicy meatballs in a delicious tomato-based broth. It’s also packed full of veggies for a balanced meal the entire family will enjoy.
For the meatballs
1 lb (450 g) lean ground beef
1/4 cup (50 g) long-grain rice
1 medium egg
2 garlic cloves, grated or minced
3 tablespoons chopped fresh cilantro (coriander)
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For the soup
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced or sliced
2-3 celery stalks, diced
2 garlic cloves, finely chopped
1/2 cup (250 g) potatoes, cut into 1/2-inch cubes
medium zucchini, cut into 1/2-inch cubes
cup (150 g) green beans, sliced
1 1/2 cup (330 ml) tomato sauce (passata)
2 tablespoons fresh oregano, finely chopped
6 cups (1.5 litre) beef stock
A handful fresh cilantro (coriander), roughly chopped
Salt and freshly ground black pepper to taste
Start by making the meatballs. Place the ground beef in a large bowl, then add all the rest of the ingredients. Mix well, then use a scoop to form the meatballs. Place them on a try as you make them, then keep them in the refrigerator while you make the soup.
Heat the olive oil in a large stock pot or Dutch oven and saute the onion, carrot and celery for 8-10 minutes over medium heat until softened.
Add the garlic and continue to cook for another minute.
Next, add the potatoes, zucchini, green beans, tomato sauce, oregano and beef broth. Bring to a boil, then reduce to a simmer and add the meatballs to the soup.
Place a lid on the pot and cook for 20 minutes on medium heat.
Stir in the fresh cilantro (coriander), season to taste and serve hot.