Name: Albondigas: Mexican Meatball Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 yellow onion chopped; 1 roma plum tomato diced; 1 celery heart leaves reserved and stalks cut into 1/2-inch pieces; 3 cloves garlic finely chopped; 1 1/2 teaspoons dried oregano; 1 teaspoon kosher salt plus more to taste; 1/4 teaspoon ground cumin; 8 cups beef stock; 3 medium carrots peeled and cut into 1-inch cubes; 2 medium zucchini peeled and cut into 1-inch cubes; 1 medium chayote peeled and cut into 1-inch cubes; 1 large yukon gold potato peeled and cut into 1-inch cubes; 4 sprigs fresh mint plus leaves for garnish; 1/4 cup long grain white rice soaked in water overnight and strained; 1 pound 85% lean ground beef; 1 large egg; 2 tablespoons all-purpose flour; 2 tablespoons finely chopped fresh mint plus more for garnish; 2 teaspoons kosher salt; 1 1/2 teaspoons dried oregano; 3/4 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper plus more to taste; 2 tablespoons fresh lime juice about 1 lime; Fresh oregano leaves; Lime wedges

Description

This Albondigas: Mexican Meatball Soup features tender meatballs and a medley of fresh vegetables simmered in flavorful beef stock. Perfect for a comforting meal, this recipe is a delightful blend of taste and simplicity, making it ideal for quick dinners or warming family gatherings.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1/2 yellow onion chopped
1 roma plum tomato diced
1 celery heart leaves reserved and stalks cut into 1/2-inch pieces
3 cloves garlic finely chopped
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt plus more to taste
1/4 teaspoon ground cumin
8 cups beef stock
3 medium carrots peeled and cut into 1-inch cubes
2 medium zucchini peeled and cut into 1-inch cubes
1 medium chayote peeled and cut into 1-inch cubes
1 large yukon gold potato peeled and cut into 1-inch cubes
4 sprigs fresh mint plus leaves for garnish
1/4 cup long grain white rice soaked in water overnight and strained
1 pound 85% lean ground beef
1 large egg
2 tablespoons all-purpose flour
2 tablespoons finely chopped fresh mint plus more for garnish
2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
3/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper plus more to taste
2 tablespoons fresh lime juice about 1 lime
Fresh oregano leaves
Lime wedges

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Instructions

Heat the oil in a large Dutch oven or stainless steel lidded pot over medium heat. Once shimmering, add the onion, tomato, celery leaves, garlic, oregano, salt, and cumin. Cook, stirring frequently, until the onion is softened and translucent, about 3 to 5 minutes.
Add the beef stock and bring to a boil over high heat. Then, add the celery heart stalks, carrots, zucchini, chayote, and potato. Cover and bring back to a boil.
Reduce the heat to medium, cover, and simmer, stirring occasionally until the vegetables are fork-tender, roughly 15 to 20 minutes.

Notes

For added flavor, you can let the meatballs rest in the fridge for 30 minutes before adding them to the soup.
Feel free to substitute vegetables based on seasonal availability or personal preference.
Adjust seasoning to taste; more salt or herbs can be added at the end.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3g
Sodium: 820mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 22g
Cholesterol: 80mg