ALBONDIGAS (Mexican Meatball Soup)

Here’s a hearty, comforting Albondigas (Mexican Meatball Soup)—warm, flavorful, and perfect for any time you need a cozy meal 🍲🥩

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🥘 Albondigas (Mexican Meatball Soup)

Ingredients

For Meatballs (Albondigas)

• 1 lb ground beef (or half beef/half pork)
• ½ cup cooked rice
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 large egg
• 2 tablespoons fresh cilantro, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon cumin (optional)

For Soup

• 6 cups chicken or beef broth
• 2 medium carrots, diced
• 2 medium zucchini, diced
• 1 potato, diced (optional)
• 1 cup chopped cabbage (optional)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• Salt & pepper, to taste
• Fresh cilantro and lime wedges, for serving

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Instructions

1. Prepare meatballs
   • In a bowl, combine ground meat, cooked rice, onion, garlic, egg, cilantro, salt, pepper, and cumin.
   • Mix gently and form into 1–1½ inch meatballs.
2. Cook soup base
   • In a large pot, heat a little oil over medium heat. Sauté onions and garlic until fragrant.
   • Add broth, diced tomatoes, carrots, and potatoes. Bring to a simmer.
3. Add meatballs
   • Gently place meatballs into simmering soup.
   • Cover and cook 20–25 minutes, until meatballs are cooked through and vegetables are tender.
4. Add remaining vegetables
   • Stir in zucchini and cabbage (if using). Cook another 5–7 minutes.
5. Season & serve
   • Adjust salt, pepper, and oregano.
   • Serve hot, garnished with fresh cilantro and lime wedges.

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🌟 Tips

• Make meatballs small for even cooking.
• You can freeze uncooked meatballs for later.
• Serve with warm tortillas or crusty bread.
• Add a little rice or pasta in the soup for a heartier version.

If you want, I can also give a slow-cooker version, spicy version with chile, or lighter low-carb version 🌿