Mexican Albondigas (Meatball Soup)

Mexican Albondigas (Meatball Soup)

Ingredients

For the meatballs (Albondigas):

• 1 lb ground beef (or half beef, half pork)

• 1/2 cup cooked rice

• 1/4 cup finely chopped onion

• 1 egg

• 2 cloves garlic, minced

• 1/4 tsp cumin

• 1/4 tsp black pepper

• Salt to taste

• 1/4 cup chopped fresh cilantro (optional)

For the soup:

• 6 cups beef or chicken broth

• 2 medium carrots, diced

• 2 medium potatoes, diced

• 1 small zucchini, diced (optional)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (14 oz) diced tomatoes or 2 fresh tomatoes, blended

• 1 tsp cumin

• 1/2 tsp dried oregano

• Salt and pepper, to taste

• Fresh cilantro, for garnish

Instructions

1. Make the meatballs

   • In a bowl, combine all meatball ingredients.

   • Mix gently until combined (don’t overmix).

   • Form into small balls, about 1–1.5 inches in diameter.

2. Prepare the soup base

   • In a large pot, sauté onions and garlic until soft.

   • Add carrots, potatoes, zucchini, cumin, oregano, and tomatoes.

   • Pour in broth, stir, and bring to a gentle simmer.

3. Cook the meatballs

   • Carefully drop the meatballs into the simmering soup.

   • Cover and simmer for 20–25 minutes, until meatballs are cooked through and vegetables are tender.

4. Adjust & serve

   • Taste and adjust salt and pepper.

   • Garnish with fresh cilantro.

   • Serve with warm tortillas or crusty bread.

Tips

• For a spicy kick, add a diced jalapeño or a pinch of chili powder.

• For a richer flavor, lightly brown the meatballs in a skillet before adding to the soup.

• Leftovers taste amazing the next day — flavors meld beautifully.

If you want, I can also give you a slow-cooker version of albondigas so the meatballs and broth simmer all day with minimal effort.