🇲🇽 Albóndigas (Mexican Meatball Soup)
Ingredients
For the Meatballs
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1 lb ground beef (or half beef, half pork)
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1 egg
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⅓ cup uncooked white rice
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2 tbsp fresh mint, finely chopped (traditional!)
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2 tbsp cilantro, chopped
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½ small onion, finely minced
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2 cloves garlic, minced
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1 tsp salt
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½ tsp black pepper
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½ tsp cumin
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Optional: a splash of milk for tender meatballs
For the Soup
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1 tbsp oil
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½ onion, chopped
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2 garlic cloves, minced
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4 roma tomatoes, blended (or 1 can 8 oz tomato sauce)
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8 cups chicken broth
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2 carrots, sliced
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2 potatoes, diced
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1 zucchini, chopped
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1 tsp oregano
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1 tsp cumin
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Salt and pepper to taste
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Optional: 1–2 chipotle peppers in adobo for heat
Instructions
1. Make the Meatballs
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In a large bowl mix:
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ground meat, egg, uncooked rice, mint, cilantro, onion, garlic, and seasonings
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Mix gently — don’t overwork.
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Roll into small meatballs (about 1 to 1.5 inches).
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Set aside.
2. Start the Soup Base
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Heat oil in a large pot over medium.
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Sauté onion for 3–4 minutes.
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Add garlic and cook until fragrant.
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Add blended tomatoes (or tomato sauce) and cook 5 minutes.
3. Add Broth & Vegetables
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Pour in chicken broth.
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Add carrots and potatoes.
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Bring to a gentle boil.
4. Add the Meatballs
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Carefully drop meatballs into the simmering broth.
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Reduce to a low simmer and cook 25–30 minutes, allowing the rice inside to cook and meatballs to firm up.
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Add zucchini during the last 10 minutes.
5. Season & Serve
Stir in oregano, cumin, salt, and pepper.
Taste and adjust seasoning.
⭐ Serving Suggestions
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Garnish with fresh cilantro and lime
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Serve with warm corn tortillas
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Add diced avocado on top
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A splash of hot sauce if desired
If you want, I can also give you:
✅ A printable recipe card
✅ A spicier version
✅ A low-carb / no-rice version
✅ A slow-cooker or Instant Pot variation
Just tell me!
