Albondigas Soup

Albondigas soup is Mexico's cozy meatball soup: tender beef and rice meatballs, seasoned with mint and cumin, simmered in a tomato broth with carrots, potatoes, and zucchini. It is hearty, fragrant, and perfect for a family dinner.

Prep time

25 mins

Cook time

35 mins

Total time

60 mins

Servings

4 servings

Calories

360

Ingredients

• 500 g ground beef
• 1/3 cup uncooked white rice
• 1 egg
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh mint
• 400 g chopped tomatoes
• 1 litre beef stock
• 2 carrots, sliced
• 2 potatoes, diced
• 1 zucchini, diced
• Salt and black pepper, to taste
• Lime wedges, to serve

Instructions

1. Mix the beef, rice, egg, half the onion, garlic, cumin, and mint, then season and shape into 20 small meatballs.
2. Heat a drizzle of oil in a large pot and soften the remaining onion for 3 minutes.
3. Add the tomatoes and stock, bring to a boil, then reduce to a simmer.
4. Add the carrots and potatoes and cook for 10 minutes.
5. Gently lower in the meatballs and zucchini, and simmer for 20 minutes until the meatballs are cooked and the rice inside is tender.
6. Adjust the seasoning and serve with lime wedges.

Pro tips

• Keep the meatballs small so they cook through and stay tender.
• Do not stir the soup hard after adding the meatballs, or they may break apart.
• Fresh mint is the secret — it gives albondigas their signature flavor.

Frequently asked questions