Description
Mexican albondigas soup weaves comfort and tradition into a hearty culinary experience. Tender meatballs swim alongside fresh vegetables in a rich broth, inviting you to savor each spoonful of home-cooked warmth.
Ingredients
Scale
Protein:
- 1 lb ground beef
- 1/2 lb ground pork
- 2 eggs
Vegetables:
- 1 cup carrots, diced
- 1 cup zucchini, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup cilantro, chopped
Liquids and Seasonings:
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1/4 cup rice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 2 tbsp olive oil
Instructions
- In a large mixing bowl, combine ground beef, ground pork, eggs, salt, pepper, and cumin. Gently mix until well incorporated, being careful not to overwork the meat.
- Form small, uniform meatballs by rolling the meat mixture between your palms, creating bite-sized spheres approximately 1-inch in diameter.
- Heat olive oil in a large pot over medium-high heat. Sauté chopped onions and minced garlic until fragrant and translucent, about 3-4 minutes.
- Add diced tomatoes, tomato paste, and chicken broth to the pot. Stir to combine and bring the liquid to a gentle simmer.
- Carefully drop the prepared meatballs into the simmering broth, ensuring they are fully submerged. Cook for 10 minutes.
- Introduce diced carrots, chopped zucchini, and rice to the pot. Continue simmering for an additional 15-20 minutes until rice is tender and meatballs are cooked through.
- Taste the soup and adjust seasoning if needed. Remove from heat and garnish with fresh chopped cilantro before serving hot.
Notes
- Choose lean ground beef and pork to reduce fat content while maintaining rich flavor profile.
- Roll meatballs gently with wet hands to prevent sticking and ensure smooth, compact texture.
- Avoid overmixing meat mixture to keep meatballs tender and prevent tough, dense results.
- Allow meatballs to simmer slowly for maximum tenderness and deeper flavor absorption.
- Swap white rice with quinoa or cauliflower rice for lower-carb, gluten-free alternative.
- Add extra vegetables like spinach or kale for increased nutritional value and vibrant color.
- Use low-sodium chicken broth to control salt intake without compromising taste.
- Freeze leftover soup in airtight containers for quick, convenient meals up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 105 mg