Print

Authentic Albondigas Soup

A close-up shot of a bowl of steaming Albondigas soup, featuring savory meatballs and chunks of carrots and celery in a rich broth.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A traditional Mexican meatball soup with tender beef and rice meatballs simmered in a rich tomato broth with vegetables. Perfect for a cozy fall meal.

Ingredients

Scale
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 8 cups beef broth
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine ground beef, uncooked rice, chopped onion, minced garlic, egg, cilantro, salt, and pepper. Mix gently until just combined. Do not overmix.
  2. Roll the mixture into 1-inch meatballs. You should have about 20-24 meatballs.
  3. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in crushed tomatoes, beef broth, chopped carrots, chopped celery, and oregano. Bring the mixture to a boil.
  5. Carefully add the meatballs to the boiling broth. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.
  6. Season with salt and pepper to taste. Serve hot.

Notes

  • For make-ahead convenience, you can freeze the uncooked meatballs on a baking sheet until solid, then transfer them to a freezer bag. Cook them directly from frozen in the simmering broth, adding a few extra minutes to the cooking time.
  • This soup is also delicious with added zucchini or potatoes.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://gourmetgaze.com/albondigas-soup/