Authentic Mexican Albondigas Soup
Equipment
- Large Pot or Dutch Oven for stovetop version
- Crockpot if making a crockpot Albondigas soup
- Mixing bowl
- Knife and Cutting Board
- Wooden spoon
- Ladle
Ingredients
For the meatballs
- 1 pound ground beef or half beef, half pork for extra flavor
- 1/3 cup uncooked white rice
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
For the soup
- 1 tablespoon olive oil
- 1/2 onion diced
- 3 cloves garlic minced
- 2 carrots peeled and chopped
- 2 medium potatoes diced
- 1 14.5 oz can diced tomatoes
- 6 cups beef or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
Make the Meatballs
- In a mixing bowl, combine ground beef, rice, egg, minced garlic, cumin, oregano, salt, pepper, and chopped cilantro. Mix well and shape into small meatballs, about 1 inch in diameter. Set aside.
Prepare the Soup Base
- Heat olive oil in a large pot over medium heat. Add diced onions and garlic, sautéing until fragrant, about 2 minutes. Add the carrots and potatoes, stirring for another 3 minutes.
Add the Broth and Seasonings
- Pour in the diced tomatoes and broth, then add cumin, oregano, salt, pepper, and red pepper flakes if using. Bring to a gentle boil.
Cook the Meatballs
- Gently drop the meatballs into the simmering broth. Reduce heat to medium-low, cover, and let cook until the meatballs and veggies are cooked through.
Finish and Serve
- Stir in fresh cilantro and lime juice for an extra burst of flavor. Taste and adjust seasoning as needed. Serve hot with warm tortillas or crusty bread.