Mexican Meatball Soup (Albóndigas Soup)

Name: Mexican Meatball Soup (Albóndigas Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb ground beef (80/20 preferred, (453g) $6.24); 0.5 cup white rice (uncooked, (92g) $0.19); 1 large Eggs; 2 tbsp Onion, finely minced; 2 Garlic, minced; 0.25 cup Fresh Cilantro, chopped; 1 tsp Salt; 0.5 tsp black pepper ( cracked, $0.08), freshly; 0.5 tsp Ground Cumin; 1 tbsp Cooking Oil; 1 medium onion (, (1½ cups, 180g) $0.70), diced; 2 Garlic, minced; 2 tbsp Tomato Paste; 6 cup Beef Broth; 1 cup Tomato Sauce; 2 medium carrots (, (1½ cups, 190g) $0.20), peeled sliced; 2 medium Yukon gold potatoes (, (350g, 3 cups) $0.73), peeled diced; 1 tsp Ground Cumin; 0.5 tsp Dried Oregano; 0.5 tsp Salt; 0.25 tsp black pepper ( cracked, $0.04), freshly; 2 medium zucchini ( into half moons, (3 cups, 356g) $1.76), sliced; 1 tbsp lime (from half a lime, $0.25***); 0.25 cup Fresh Cilantro, chopped for serving

This Mexican Meatball Soup, also known as Albóndigas soup, is loaded with tender meatballs, potatoes, zucchini, and carrots in a rich & comforting broth.

Brooke1999

Prep15 min

Cook30 min

Total45 min

Servings6

Difficultymedium

MexicanSoups

Ingredients

1 lbground beef (80/20 preferred, (453g) $6.24)
0.5 cupwhite rice (uncooked, (92g) $0.19)
1 largeEggs
2 tbspOnion, finely minced
2Garlic, minced
0.25 cupFresh Cilantro, chopped
1 tspSalt
0.5 tspblack pepper ( cracked, $0.08), freshly
0.5 tspGround Cumin
1 tbspCooking Oil
1 mediumonion (, (1½ cups, 180g) $0.70), diced
2Garlic, minced
2 tbspTomato Paste
6 cupBeef Broth
1 cupTomato Sauce
2 mediumcarrots (, (1½ cups, 190g) $0.20), peeled sliced
2 mediumYukon gold potatoes (, (350g, 3 cups) $0.73), peeled diced
1 tspGround Cumin
0.5 tspDried Oregano
0.5 tspSalt
0.25 tspblack pepper ( cracked, $0.04), freshly
2 mediumzucchini ( into half moons, (3 cups, 356g) $1.76), sliced
1 tbsplime (from half a lime, $0.25***)
0.25 cupFresh Cilantro, chopped for serving

Instructions

1
Stir in lime juice. Taste and adjust seasoning. Ladle soup into bowls, sprinkle with chopped cilantro, and top with extra lime and queso fresco if desired.
2
Gather and prep all ingredients.
3
In a large bowl, gently combine the ground beef, rice, egg, onion, garlic, cilantro, salt, pepper, and cumin. Mix just until combined.
4
Roll into 1½ inch meatballs and set aside. (About 20 balls)
5
Heat oil in a large Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
6
Stir in the garlic and tomato paste and cook 1-2 minutes until the paste darkens slightly.
7
Add the broth, tomato sauce, carrots, potatoes, cumin, oregano, salt, and pepper. Bring to a gentle simmer.
8
Carefully add the meatballs to the simmering soup; don't stir for the first 5 minutes. Cover and simmer gently for 10-15 minutes.
9
Add zucchini and simmer for an additional 5 minutes until meatballs are fully cooked and rice is tender.