Description
A hearty and flavorful Mexican meatball soup featuring tender meatballs, fresh vegetables, and aromatic herbs, perfect for a cozy meal.
Ingredients
Scale
Meatballs:
- 1 lb ground beef or sirloin (90/10)
- 1/4 white onion, finely minced
- 1/2 cup cooked white rice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 egg
- 1/3 cup minced cilantro
- 1/4 cup chopped fresh mint
Albondigas Soup:
- 4 roma tomatoes, quartered
- 4 garlic cloves
- 3–4 chile de arbol
- 4 tablespoons olive oil
- 3/4 white onion, diced
- 1 lb Yukon gold or baby potatoes, chopped
- 3 medium carrots, peeled and chopped
- 6 cups chicken or beef stock
- 1 beef or chicken bouillon cube
- 2 cups green beans, cut into 1” pieces
- 1 large zucchini, chopped
- 1/3 cup chopped cilantro
Instructions
- Make Meatballs:
- In a large mixing bowl, combine all meatball ingredients. Mix by hand until just combined.
- Portion meat mixture and roll into balls (about 1-2 tablespoons each). Place on a parchment-lined baking sheet.
- Broil meatballs on high for 7-8 minutes, or until just barely browned. Remove from oven and set aside.
- Make Albondigas Soup:
- Preheat oven to 425°F. Line a small baking sheet with parchment paper.
- Toss quartered tomatoes and garlic cloves with 2 tablespoons of olive oil and season with salt and pepper. Place on the tray and roast for 25 minutes until tomatoes are blistered.
- Transfer to a blender with chile de arbol and blend until smooth.
- Heat remaining olive oil in a large dutch oven or soup pot over medium heat. Add white onion and tomato mixture, cooking for 3-4 minutes until some of the liquid has evaporated.
- Add chicken stock, bouillon, carrots, and potatoes to the pot and bring to a simmer. Add meatballs, cover, and simmer for 30 minutes.
- Add zucchini and green beans to the pot and simmer for another 5-10 minutes, until veggies are just barely tender. Season to taste with salt and pepper. Stir in cilantro.
- Ladle into bowls and serve with limes and tortillas on the side for dipping.
Notes
- Serve with lime wedges and tortillas for added flavor.
- Customize with other vegetables as desired.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 80mg