Traditional Albondigas Soup
A heartwarming Mexican soup featuring tender meatballs simmered with fresh vegetables in a savory broth. Perfect for family dinners or cold days.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
1 lb ground beef
1/2 cup uncooked white rice
1 egg
1/4 cup chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1/2 tsp ground cumin
6 cups beef broth
2 medium carrots, sliced
2 medium potatoes, peeled and diced
1 medium onion, chopped
1 can (14.5 oz) diced tomatoes
1 cup green beans, trimmed and cut into 1-inch pieces
2 tbsp vegetable oil
1/4 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. In a large bowl, combine ground beef, rice, egg, cilantro, salt, black pepper, garlic, and cumin. Mix until well combined.
2. Shape mixture into 1-inch meatballs and set aside.
3. Heat vegetable oil in a large pot over medium heat. Add onion and sauté until translucent.
4. Stir in beef broth, carrots, potatoes, tomatoes, green beans, oregano, salt, and black pepper.
5. Bring the mixture to a boil. Carefully add the meatballs to the pot.
6. Reduce heat to low, cover, and simmer for 30-35 minutes or until meatballs and vegetables are cooked through.
7. Serve hot, garnished with additional cilantro if desired.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat gently on the stovetop over low heat until warmed through. Add a splash of broth if needed to reach desired consistency.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
