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Mexican Albondigas Soup

Mexican Albóndigas Soup

Contributor: Emily Dingmann

Mexican Albóndigas is a traditional Mexican soup that will quickly become a family favorite.

  • Author: Emily Dingmann
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 3 and 1/2 quarts 1x

Ingredients

Scale
  • 1 large egg
  • 1/2 lb. ground beef (20% lean, 80% fat)
  • 1/2 lb. ground pork
  • 1 /2 cup white rice
  • 1 clove minced garlic
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/4 tsp black pepper
  • 1 Tbsp. olive oil
  • 1 medium russet potato, peeled and chopped (about 2 cups)
  • 1 medium white onion, chopped (about 1 and 1/2 cups)
  • 3 medium carrots, chopped (about 1 cup)
  • 1 green pepper, chopped (about 1 and 1/2 cups)
  • 1 medium zucchini, chopped (about 1 and 1/ 2 cups)
  • 1 box (32 oz.) chicken or vegetable broth
  • 2 cups water
  • 1 can (15 oz.) diced tomatoes
  • 1 can (15 oz.) tomato sauce
  • Lemon and cilantro, for serving

Instructions

  1. In a medium bowl, whisk the egg until beaten. Add the ground beef, ground pork, rice and garlic. Season with cumin, salt and pepper.
  2. Lightly mix together with hands until incorporated, being careful not to over mix. Roll into 3/4 – 1 inch balls – you should have about 30-35 of them. Set aside.
  3. Heat large stock pot over medium-high heat and add 1 tablespoon of olive oil. Add potatoes, onion and carrots to pot. Cook for 5 minutes stirring occasionally.
  4. Add green pepper and zucchini to pot. Cook for 3-4 more minutes, stirring occasionally.
  5. Add broth, water, diced tomatoes and tomato sauce to pot and bring to a boil.
  6. Carefully add meatballs into pot, stirring so they are all submerged, and lower heat to medium-low. Simmer for about 20-25 minutes, until rice is tender and meatballs are cooked through.
  7. Season with salt and pepper to taste. Finish with a squeeze of lemon and top with chopped cilantro.