Soft little meatballs flecked with mint and cilantro, simmered with vegetables in a cumin-scented tomato broth.
Prep15 min
Cook40 min
Total55 min
Serves6
LevelIntermediate
What makes it special
Egg
Cilantro
Cumin
A good friend's mother made albóndigas for anyone who looked tired, sad or slightly hungry. I've been making my own version ever since. It's comforting, light and full of vegetables, and the herby meatballs are the best part.
What makes it special
Herbs inside the meatballs. Fresh mint and cilantro make every bite bright and fragrant.
Rice that cooks in the meatball. It swells as it simmers and keeps the meatballs fluffy.
A simple broth. Tomato, cumin and oregano, light rather than heavy.
Plenty of vegetables. Carrots, potatoes and zucchini turn it into a full meal.
Tips for tender meatballs
Mix the meat gently, just until combined.
Wet your hands when rolling so the mixture doesn't stick.
Lower the meatballs into a simmering, not boiling, broth so they hold together.
Cut the vegetables evenly so they finish at the same time.
Variations
Spicy: add serrano, jalapeño or chili flakes.
Turkey: swap the beef for turkey and use cooked rice.
Green: use a tomatillo salsa instead of tomato sauce.
Lighter: skip the potatoes.
Serving
Warm tortillas, sliced avocado and lime wedges are all you need. The soup tastes even better the next day, so make extra.
Keep leftovers in the fridge for up to 4 days and reheat gently with a splash of broth.
Mexican meatball soup with tender rice-and-herb meatballs simmered in a light tomato broth with carrots, potatoes and zucchini.
Soups & Stews Intermediate Mexican
Prep
15 min
Cook
40 min
Total
55 min
Servings
6
Ingredients 21 items
Tap to check off as you go
Meatballs
Soup
Instructions 9 steps
1
Mix the ground beef, egg, rice, cilantro, mint, garlic, cumin, salt and pepper.
2
Roll into 1-inch meatballs and set them aside.
3
Warm the olive oil in a large pot and cook the onion until soft.
4
Add the garlic, carrots and potatoes and cook for 3 minutes.
5
Stir in the tomato sauce, broth, oregano, cumin, salt and pepper and bring to a gentle boil.
6
Lower the meatballs into the pot one by one and turn the heat down to a simmer.
7
Cover and cook for 25 minutes, until the meatballs and rice are tender.
8
Add the zucchini and simmer for 10 more minutes.
9
Scatter with cilantro and serve hot.
Nutrition per serving
Calories
310
Protein
20g
Carbs
28g
Fat
14g
Sugar
5g
Fiber
3g
Sodium
780mg
Questions, answered
Why do the meatballs have rice in them?
The raw rice cooks inside the meatballs and keeps them light and tender instead of dense.
Can I use ground turkey?
Yes. Use cooked rice instead of raw so the leaner meatballs stay moist.
Does it freeze well?
Yes, for up to 2 months. Leave out the potatoes if you can, since they get grainy after freezing.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
