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 soup is a must-try for comfort food lovers! Packed with ground beef, fresh vegetables, and flavorful spices, it’s a wholesome, easy dish perfect for quick dinners or family meals.

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 until shimmering.
Add the onion, tomato, celery leaves, garlic, oregano, salt, and cumin, cooking until the onion softens, about 3 to 5 minutes.
Pour in the beef stock and bring the mixture to a boil over high heat.
Stir in the celery heart stalks, carrots, zucchini, chayote, and potato. Cover and bring back to a boil.
Reduce heat to medium, cover again, and simmer while stirring occasionally until vegetables are fork-tender, approximately 15 to 20 minutes.

Notes

Feel free to adjust the vegetables based on your preference or seasonal availability.
For added flavor, use homemade beef stock if possible.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 20g
Cholesterol: 80mg