Albóndigas

Albóndigas

Tender beef and rice meatballs simmer in a light tomato-vegetable broth until cooked through.

Total 1 hr 15 min Makes 6 servings Calories 310/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Allergens

Eggs, Red meat

This Mexican meatball soup features meatballs studded with rice and fresh mint, simmered gently in a tomato broth with carrots, zucchini, and potatoes. It's a comforting, brothy meal traditionally served with warm corn tortillas and a squeeze of lime. The rice continues to cook inside the meatballs as they simmer, giving them a tender, slightly chewy texture.

Ingredients

  • 1 pound ground beef
  • 1/3 cup uncooked long-grain white rice
  • 1 egg
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup white onion, finely minced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 8 cups chicken broth
  • 2 carrots, peeled and sliced into rounds
  • 2 russet potatoes, peeled and cubed
  • 1 zucchini, sliced into half-moons
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 lime, cut into wedges, for serving
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. In a large bowl, combine the ground beef, uncooked rice, egg, chopped mint, chopped cilantro, minced onion, minced garlic, salt, and pepper. Mix gently with your hands until just combined.

  2. Shape the mixture into 1 1/2-inch meatballs, about 20 to 24 total, and set aside on a plate.

  3. Heat the vegetable oil in a 12-quart stock pot over medium heat. Add the diced onion and cook until softened, about 4 minutes.

  4. Add the minced garlic and cook until fragrant, about 1 minute.

  5. Stir in the crushed tomatoes and chicken broth. Add the carrots, oregano, bay leaf, salt, and pepper, and bring to a gentle boil.

  6. Carefully drop the meatballs into the simmering broth one at a time. Reduce heat to maintain a gentle simmer, cover, and cook for 20 minutes.

  7. Add the potatoes and zucchini to the pot. Continue to simmer, uncovered, until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

  8. Remove the bay leaf and discard. Taste the broth and adjust salt and pepper as needed.

  9. Ladle the soup into bowls, garnish with chopped cilantro, and serve hot with lime wedges on the side.

Rate this recipe

★ 3.6 (1)

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    Albóndigas

    This Mexican meatball soup features meatballs studded with rice and fresh mint, simmered gently in a tomato broth with carrots, zucchini, and potatoes. It's a comforting, brothy meal traditionally served with warm corn tortillas and a squeeze of lime. The rice continues to cook inside the meatballs as they simmer, giving them a tender, slightly chewy texture.

    1 hr 15 min 6 servings 310 cal

    Ingredients

    • 1 pound ground beef
    • 1/3 cup uncooked long-grain white rice
    • 1 egg
    • 2 tablespoons fresh mint, chopped
    • 2 tablespoons fresh cilantro, chopped
    • 1/4 cup white onion, finely minced
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons vegetable oil
    • 1/2 cup white onion, diced
    • 2 cloves garlic, minced
    • 1 28-ounce can crushed tomatoes
    • 8 cups chicken broth
    • 2 carrots, peeled and sliced into rounds
    • 2 russet potatoes, peeled and cubed
    • 1 zucchini, sliced into half-moons
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 1 teaspoon salt, plus more to taste
    • 1/4 teaspoon black pepper
    • 1 lime, cut into wedges, for serving
    • 2 tablespoons fresh cilantro, chopped, for garnish

    Method

    1. 1

      In a large bowl, combine the ground beef, uncooked rice, egg, chopped mint, chopped cilantro, minced onion, minced garlic, salt, and pepper. Mix gently with your hands until just combined.

    2. 2

      Shape the mixture into 1 1/2-inch meatballs, about 20 to 24 total, and set aside on a plate.

    3. 3

      Heat the vegetable oil in a 12-quart stock pot over medium heat. Add the diced onion and cook until softened, about 4 minutes.

    4. 4

      Add the minced garlic and cook until fragrant, about 1 minute.

    5. 5

      Stir in the crushed tomatoes and chicken broth. Add the carrots, oregano, bay leaf, salt, and pepper, and bring to a gentle boil.

    6. 6

      Carefully drop the meatballs into the simmering broth one at a time. Reduce heat to maintain a gentle simmer, cover, and cook for 20 minutes.

    7. 7

      Add the potatoes and zucchini to the pot. Continue to simmer, uncovered, until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

    8. 8

      Remove the bay leaf and discard. Taste the broth and adjust salt and pepper as needed.

    9. 9

      Ladle the soup into bowls, garnish with chopped cilantro, and serve hot with lime wedges on the side.