thepioneerwoman4.9
Albóndigas (Mexican Meatball Soup)
Simmer juicy meatballs in a tomato-based broth for a hearty Mexican classic. This albóndigas soup is perfect for chilly winter nights and makes great leftovers.
👥 7 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 35 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●cutting board
- ●pot
📝 Preparation Steps
1
In a medium bowl, combine half the onion, 1/2 cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Gently mix in the beef until well combined, making sure not to overmix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use.
large eggs2
2
In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalapeño, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 1/2 teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Sauté until softened, 3 to ⏱️ 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to ⏱️ 15 minutes.
medium jalapeño, seeded and diced1dried bay leaves2
3
Add the zucchini and the remaining 1/2 cup cilantro, cook until the zucchini has softened, 10 to ⏱️ 12 minutes. Remove the bay leaves and taste for salt.
medium zucchini, sliced into 1/2-in. thick half-moons3dried bay leaves2
4
Serve hot, over cooked rice, with extra cilantro.
Cooked rice, to serve
Nutrition Facts
calories
626 Calories
fat Content
33 g
fiber Content
6 g
sugar Content
12 g
sodium Content
1706 mg
protein Content
36 g
trans Fat Content
2 g
cholesterol Content
145 mg
carbohydrate Content
43 g
saturated Fat Content
11 g
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