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⁠Mexican Albondigas Soup with Meatballs

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soups
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Meatballs (Albondigas):
  • 1 lb (450 g) ground beef (or a mix of beef and pork)
  • ½ cup cooked white rice
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 egg
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Soup:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 medium zucchini, diced
  • 1 medium potato, diced
  • 1 cup green beans, cut into 1-inch pieces
  • 4 cups beef or chicken broth
  • 1 (14 oz / 400 g) can diced tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Lime wedges, for serving

Instructions
 

  • Step 1: Prepare Meatballs : In a mixing bowl, combine ground beef, cooked rice, onion, garlic, egg, parsley, cumin, salt, and pepper. Mix until well combined. Shape into small meatballs, about 1–1.5 inches in diameter. Set aside.
  • Step 2: Sauté Aromatics : Heat olive oil in a large soup pot over medium heat. Add onion and garlic, sauté for 3–4 minutes until soft and fragrant.
  • Step 3: Prepare Soup Base : Add carrots, zucchini, potato, and green beans to the pot. Stir in diced tomatoes, oregano, cumin, and broth. Bring the soup to a gentle boil.
  • Step 4: Cook Meatballs in Soup : Carefully drop meatballs into the simmering soup. Reduce heat to medium-low, cover, and simmer for 20–25 minutes until meatballs are cooked through and vegetables are tender.
  • Step 5: Adjust Seasoning : Taste the soup and adjust with salt and pepper as needed. Stir in fresh cilantro just before serving.
  • Step 6: Serve : Ladle soup into bowls. Serve with lime wedges for a fresh, zesty finish.