Albondigas Mexican Meatball Soup Recipe
A hearty, delectable soup packed with fresh veggies, tasty meatballs, and a yummy broth that is sure to fill you up!
Ingredients
- 1.34 pounds Ground Beef (I used 85/15)
- 1/2 package Mexican Pork Chorizo (I buy a 9oz package and save the rest for chorizo con huevos)
- 1 Large Egg
- 1/2 cup Long Grain White Rice
- 3 tbsp Chopped Cilantro, Divided
- 1 Yellow or White Onion, Diced, Divided
- 2 tbsp Extra Virgin Olive Oil
- 3 Stalks of Celery, Diced
- 1 cup Carrots, Chopped (I used baby carrots)
- 2 Garlic Cloves, Diced
- 1 Large Zucchini
- 3 Medium Russet Potatoes, chopped into 1 inch chunks
- 1 tsp Chili Powder
- 1 tsp Oregano
- 1 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 4 cups Beef Broth
- 2 cups Water
- 1 14.5 oz Can of Diced Tomatoes
Instructions
Make the Meatballs
- Combine the ground beef, chorizo, egg, white rice, 1 tablespoon chopped cilantro, and 1/4 cup of the diced onion. Wet your hands with cold water to help roll the meatballs into 1 1/2 inch golf-ball sized balls. Place on a clean plate and place in fridge for 20 minutes.
Make the Soup
- In a large dutch oven, add the olive oil over medium high heat. Add the rest of the diced onion, celery, and carrots and saute for 5 minutes. Add the chopped garlic and cook for 1 additional minute.
- Add the chili powder, oregano, cumin, salt, and pepper to veggies and saute for 1 minute. Then add in the zucchini and the potatoes.
- To the same dutch oven, add beef broth, water, and diced tomatoes. Bring to a simmer, cover and lower heat to low and cook for 10 minutes.
- After 10 minutes, drop the meatballs into the simmering broth. Cover and cook for 20 minutes.
- Serve with additional chopped cilantro.
Video
Notes
If you're in a time crunch, you can certainly skip refrigerating the meatballs, and rather, make and form the meatballs while the veggies and broth are coming up to a simmer (step 3 of making the soup).