Albondigas (Mexican Meatball Soup)

Here’s a classic Albóndigas (Mexican Meatball Soup) 🍲
(Hearty, comforting, and full of flavor)

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Albóndigas Soup

Ingredients

Meatballs

• 1 lb ground beef

• ¼ cup uncooked rice

• 1 egg

• 2 tbsp chopped fresh cilantro

• 1 clove garlic, minced

• ½ tsp ground cumin

• ½ tsp salt

• ¼ tsp black pepper

Soup

• 1 tbsp oil

• ½ onion, chopped

• 2 cloves garlic, minced

• 8 cups beef or chicken broth

• 1 can (14.5 oz) diced tomatoes

• 1 tsp ground cumin

• 1 tsp oregano

• 2 carrots, sliced

• 2 potatoes, diced

• 1 zucchini, sliced

• Salt & pepper, to taste

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Instructions

1. Make meatballs
   In a bowl, mix all meatball ingredients gently. Form into small balls (about 1 inch).

2. Start the soup
   Heat oil in a large pot. Sauté onion until soft. Add garlic; cook 30 seconds.

3. Add broth, tomatoes, cumin, and oregano. Bring to a gentle boil.

4. Add meatballs carefully to the pot.

5. Reduce heat and simmer 25–30 minutes, until meatballs are cooked through and rice is tender.

6. Add carrots and potatoes; simmer 10 minutes.

7. Add zucchini; cook 5 more minutes.

8. Taste and adjust seasoning.

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Serving Suggestions

• Serve with warm corn tortillas or crusty bread

• Top with extra cilantro or a squeeze of lime

Tips & Variations

• Use half beef, half pork for extra flavor.

• Add mint for a traditional touch.

• Want spice? Add diced jalapeño or a pinch of chili powder.

If you’d like a slow-cooker version, caldo-style, or rice-free version, just tell me!