Name: Hearty Albondigas Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 7
Cuisine: Mexican
Ingredients: 1 lb (450 g) lean ground beef; 1 medium egg; 2 tbsps chopped fresh mint leaves; 3 tbsps chopped fresh cilantro (coriander); 1 tbsp chopped fresh oregano; ½ tsp salt; ¼ tsp ground black pepper; ¼ cup (50 g) long-grain rice; 2 garlic cloves, grated or minced; 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 tbsps fresh oregano, finely chopped; A handful of fresh cilantro (coriander), roughly chopped; 2 tbsps 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

Description

Mexican comfort classic albondigas soup delivers hearty warmth with spiced beef meatballs simmering in rich tomato broth. Savory ingredients blend seamlessly, offering you a delicious journey through traditional Mexican culinary heritage.

Ingredients

Scale

1 lb (450 g) lean ground beef
1 medium egg
2 tbsps chopped fresh mint leaves
3 tbsps chopped fresh cilantro (coriander)
1 tbsp chopped fresh oregano
½ tsp salt
¼ tsp ground black pepper
¼ cup (50 g) long-grain rice
2 garlic cloves, grated or minced
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 tbsps fresh oregano, finely chopped
A handful of fresh cilantro (coriander), roughly chopped
2 tbsps 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

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Instructions

Meatball Preparation: Combine ground beef, rice, egg, herbs, and seasonings in a mixing bowl. Gently shape uniform meatballs and refrigerate while preparing the soup base.
Vegetable Sauté: Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened and aromatic, approximately 8-10 minutes.
Soup Foundation: Add minced garlic and stir briefly. Pour in tomato sauce, beef stock, and remaining herbs, creating a flavorful liquid base.
Meatball Integration: Carefully place chilled meatballs into the simmering liquid, ensuring partial submersion. Introduce potatoes, zucchini, and green beans to the pot.
Simmering Process: Bring the soup to a gentle boil, then reduce heat and cover. Allow the soup to simmer for 20 minutes, enabling meatballs to cook thoroughly and vegetables to become tender.
Finishing Touches: Taste and adjust seasonings as needed. Garnish with fresh cilantro and serve the hearty Mexican meatball soup piping hot in individual bowls.

Notes

Chill Meatballs Before Cooking: Refrigerating the meatballs helps them maintain shape and prevents them from falling apart during simmering.
Vegetable Cutting Consistency: Dice vegetables uniformly to ensure even cooking and balanced texture throughout the soup.
Gentle Simmering is Key: Maintain a low, steady heat to prevent meatballs from becoming tough and to allow flavors to develop gradually.
Fresh Herb Finale: Add cilantro just before serving to preserve its bright flavor and vibrant green color, enhancing the soup’s overall freshness.

Prep Time: 20min
Cook Time: 30min
Category: Lunch, Dinner, Snacks
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 7
Calories: 300
Sugar: 4 g
Sodium: 800 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 70 mg