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–+ servings
top view of a bowl of Mexican Meatball Soup garnished with cilantro

Traditional Albondigas Recipe

Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Makes 6 servings

Ingredients

For Meatballs

  • 1- pound lean ground beef
  • 2 cloves garlic minced
  • 1/2 cup long grain rice, uncooked
  • 1 egg, beaten
  • 1/4 cup mint fresh, chopped
  • 3 tablespoons fresh parsley, chopped
  • 2 teaspoons dried oregano, or 1 tablespoon fresh oregano, chopped
  • 1 teaspoon ground cumin
  • 1/2 tsp salt or to taste
  • 1/4 teaspoon ground black pepper

For Albondigas Soup

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic minced
  • 2 carrots, peeled and sliced (about ½-inch thick)
  • 3 celery ribs, sliced (about ½-inch thick)
  • 1 large Russet potato, peeled and chopped into 1-inch cubes (or 2 medium red potatoes)
  • 1 15-ounces can roasted diced tomatoes or plain diced tomatoes
  • 6 cups beef or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
  • 6 ounces green beans, ends removed cut into 1-inch pieces
  • 1 medium zucchini, cut in half lengthwise and sliced (about ½-inch thick)
  • 2 teaspoons lemon juice, freshly squeezed
  • ¼ cup fresh cilantro, chopped
  • 1/8 tsp cayenne pepper, optional
  • Salt and pepper to taste

Instructions

Instructions

  1. In a large bowl, combine all the meatball ingredients and mix until fully incorporated. Shape into 1-inch balls. Arrange them in a single layer on a baking sheet, until ready to add to the soup. You should get approximately 25 – 28 meatballs.
    meatballs lined up on a sheet pan
  2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and sauté until they become translucent, about 3-4 minutes. Stir in the garlic and cook stirring constantly, for about a minute.
    sauteed onion and garlic in a dutch oven
  3. Stir in the carrots, celery and potatoes and sauté, stirring frequently for about 2-3 minutes.
    sauteed veggies in a dutch oven
  4. Add the tomatoes with their juices, the broth, ground cumin and oregano. Bring to a boil, then lower the heat and simmer for 5 minutes.
    veggies simmering in broth in a dutch oven
  5. Gently and slowly, drop the meatballs into the soup. Give it a gentle stir (be gentle, you don’t want to break up the meatballs). Cover the pot and cook on low for 15 minutes.
    meatballs soup in a dutch oven
  6. Stir in the green beans and zucchini and cook for 5-8 minutes or until the meatballs are cooked through and the vegetables are tender but firm.
  7. Stir in the lemon juice, chopped cilantro, cayenne pepper (optional), and season to taste with salt and ground black pepper. Serve.
    top view of albondigas soup

Notes

  • Customize the vegetables to your taste keeping in mind that some veggies take longer to cook than others.
  • To make uniform sized meatballs, use an ice cream scooper. This saves time and guarantees that the meatballs will cook evenly.
  • Rolling meatballs is much easier if you wet your hands first.
  • After adding the albondigas to the soup, stir them very gently as raw meatballs can break apart.
  • You can make the meatballs with ground turkey, ground chicken or ground pork.
  • Store the soup in an airtight container in the refrigerator for 3-4 days

Nutrition

Calories: 293 kcal, Carbohydrates: 29 g, Protein: 22 g, Fat: 10 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 74 mg, Sodium: 1142 mg, Potassium: 933 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 4050 IU, Vitamin C: 40 mg, Calcium: 96 mg, Iron: 4 mg
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