Albondigas (Mexican Meatball Soup)
I love the gentle rhythm of making albóndigas: rolling small meatballs, watching the tomato broth simmer, and adding the vegetables just when they need them. The rice tucked into the beef softens as it cooks, while cilantro brings freshness to each spoonful. If you want a comforting dinner to share, bring warm tortillas and lime to the table and let everyone settle in around a generous bowl.This Mexican meatball soup combines beef, jasmine rice, carrots, zucchini, and cilantro in a light tomato broth. Allow about an hour from preparation to serving.
Ingredients
For the Meatballs
- 1 lb ground beef
- ¼ cup jasmine rice
- 1 handful chopped cilantro
- 1 egg
- 1 teaspoon tomato bouillon
- 1 teaspoon oregano
- salt and pepper to taste
- garlic powder to taste
For the Broth
- 2 roma tomatoes
- 1 small piece of onion
- 2 garlic cloves
- 1 teaspoon tomato bouillon
- 1 teaspoon chicken bouillon
- 5 cups water
- 1 handful of cilantro
- 3 carrots sliced
- 2 zucchini or Mexican Calabacitas chopped
- salt and pepper to taste
Instructions
- Make the Meatballs In a large bowl, combine ground beef, jasmine rice, chopped cilantro, egg, tomato bouillon, oregano, salt, pepper, and garlic powder.Mix gently until just combined, then form into small, even-sized meatballs. Set aside.
- Blend the Base In a blender, combine Roma tomatoes, onion, garlic, tomato bouillon, chicken bouillon, and a splash of water.Blend until completely smooth.
- Build the Soup Pour the blended mixture into a large pot and add 5 cups of water. Stir to combine.Gently drop in the meatballs and add a handful of fresh cilantro.Bring to a gentle boil — this helps the meatballs stay intact.
- Add the Vegetables Once meatballs start to firm up, add sliced carrots.Cook until they begin to soften, then stir in the zucchini or calabacitas. Simmer until all vegetables are fork-tender.
- Serve Taste the broth and adjust seasoning if needed.Serve hot with lime wedges, warm tortillas, or a side of fluffy rice.