Description
A comforting and hearty Albondigas Soup featuring tender meatballs made from a blend of ground beef and pork, combined with fresh herbs and rice, simmered in a savory tomato and beef broth base. This traditional Mexican meatball soup is infused with mint, cilantro, and subtle spices, resulting in a flavorful, filling meal perfect for any season.
Ingredients
Scale
Meatballs
- 1 pound ground beef (80/20 blend works best)
- ½ pound ground pork
- ½ cup uncooked white rice
- 1 large egg, beaten
- ¼ cup fresh mint leaves, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced into rounds
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 8 cups beef broth (or chicken broth)
- 2 bay leaves
- 1 teaspoon dried oregano
- Salt and pepper to taste
Garnishes
- Fresh cilantro leaves
- Fresh mint leaves
- Lime wedges
- Diced avocado (optional)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, ground pork, uncooked white rice, beaten egg, finely chopped mint leaves, chopped cilantro, finely diced small onion, minced garlic, salt, black pepper, and ground cumin. Gently mix with your hands until just combined without overmixing, ensuring the mixture feels moist and holds together when squeezed. Roll the mixture into walnut-sized meatballs, approximately 1½ inches in diameter, to make about 24 meatballs.
- Build the Soup Base: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced medium onion, sliced carrots, and chopped celery. Cook for 5-6 minutes until the vegetables soften and onions turn translucent with a fragrant aroma. Add the minced garlic and sauté for an additional minute until aromatic.
- Create the Tomato Foundation: Pour in the canned diced tomatoes with their juices, stirring to mix with the sautéed vegetables. Let this cook for 3-4 minutes, allowing the tomatoes to break down slightly and form a rich, unified base with deeper color.
- Add Broth and Seasonings: Slowly add the beef broth, scraping the bottom of the pot to incorporate any flavorful browned bits. Add the bay leaves and dried oregano. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
- Cook the Meatballs: Carefully add each prepared meatball into the simmering broth, spacing them evenly around the pot without stirring immediately to prevent breaking. Let them set for 2-3 minutes to firm up. Cover the pot and simmer gently for 25-30 minutes, stirring occasionally with a light touch to avoid breaking the meatballs. The rice inside will cook and expand, creating tender and flavorful meatballs.
- Final Seasoning and Serving: Remove the bay leaves from the soup. Taste the broth and adjust salt and pepper as needed to balance the flavors. Serve hot, garnished with fresh cilantro, mint leaves, lime wedges, and optionally, diced avocado for added creaminess and freshness.
Notes
- Be careful not to overmix the meatball mixture to ensure tender meatballs.
- Letting the meatballs set in the simmering broth before stirring helps them retain their shape.
- Use fresh herbs for the best flavor and garnish with lime and avocado to add brightness and creaminess.
- The soup can be stored refrigerated for up to 3 days and reheated gently.
- Ground beef and pork blend creates a perfect texture and flavor balance in the meatballs.
