=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Albondigas Mexican Meatball Soup

  • Author: Ava Garrison
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings

Description

A traditional Mexican comfort food, Albondigas Soup features tender meatballs simmered in a rich tomato broth with hearty vegetables like carrots, potatoes, and peas. Perfectly seasoned and full of warmth, this soup is ideal for family dinners, cozy nights, or whenever you need a soul-soothing meal.

Ingredients

  • 1 lb ground beef
  • 1/3 cup cooked white rice
  • 1 egg
  • 2 garlic cloves, minced
  • 1/2 small onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 tbsp oil
  • 1/2 small onion (for soup base), chopped
  • 2 garlic cloves (for soup base), minced
  • 1 cup tomato sauce
  • 6 cups beef or chicken broth
  • 2 medium carrots, diced
  • 1 large potato, diced
  • 1/2 cup green peas

Instructions

  1. In a bowl, mix ground beef, rice, egg, garlic, onion, cilantro, cumin, oregano, salt, and pepper.
  2. Shape into 1 to 1.5-inch meatballs and set aside.
  3. In a large pot, heat oil over medium heat. Sauté onion and garlic until soft.
  4. Add tomato sauce and broth. Bring to a simmer.
  5. Gently add meatballs to the broth. Simmer for 10 minutes.
  6. Add carrots and potatoes. Simmer for another 20–25 minutes.
  7. Stir in green peas during the last 5 minutes of cooking.
  8. Taste and adjust seasoning. Serve hot with fresh cilantro or lime if desired.

SAVE THIS RECIPE ON PINTEREST FOR LATER

Find it online: https://avacheflife.com/albondigas-mexican-meatball-soup/