Name: Albondigas: Mexican Meatball Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 yellow onion, chopped; 1 roma plum tomato, diced; 1 celery heart, leaves reserved and stalks cut into 1/2-inch pieces; 3 cloves garlic, finely chopped; 1 1/2 teaspoons dried oregano; 1 teaspoon kosher salt, plus more to taste; 1/4 teaspoon ground cumin; 8 cups beef stock; 3 medium carrots, peeled and cut into 1-inch cubes; 2 medium zucchini, peeled and cut into 1-inch cubes; 1 medium chayote, peeled and cut into 1-inch cubes; 1 large yukon gold potato, peeled and cut into 1-inch cubes; 4 sprigs fresh mint, plus leaves for garnish; 1/4 cup long grain white rice, soaked in water overnight and strained; 1 pound 85% lean ground beef; 1 large egg; 2 tablespoons all-purpose flour; 2 tablespoons finely chopped fresh mint, plus more for garnish; 2 teaspoons kosher salt; 1 1/2 teaspoons dried oregano; 3/4 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper, plus more to taste; 2 tablespoons fresh lime juice, about 1 lime; Fresh oregano leaves; Lime wedges

Description

Albondigas: Mexican Meatball Soup offers a delicious blend of flavors with tender meatballs, fresh veggies, and aromatic spices. Perfect for a cozy dinner, this easy recipe is sure to be a family favorite!

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1/2 yellow onion, chopped
1 roma plum tomato, diced
1 celery heart, leaves reserved and stalks cut into 1/2-inch pieces
3 cloves garlic, finely chopped
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground cumin
8 cups beef stock
3 medium carrots, peeled and cut into 1-inch cubes
2 medium zucchini, peeled and cut into 1-inch cubes
1 medium chayote, peeled and cut into 1-inch cubes
1 large yukon gold potato, peeled and cut into 1-inch cubes
4 sprigs fresh mint, plus leaves for garnish
1/4 cup long grain white rice, soaked in water overnight and strained
1 pound 85% lean ground beef
1 large egg
2 tablespoons all-purpose flour
2 tablespoons finely chopped fresh mint, plus more for garnish
2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
3/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh lime juice, about 1 lime
Fresh oregano leaves
Lime wedges

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Instructions

Heat the oil in a large Dutch oven or stainless steel lidded pot over medium heat. Once shimmering, add the onion, tomato, celery leaves, garlic, oregano, salt, and cumin, and cook until the onion is softened and translucent, about 3 to 5 minutes.
Add the beef stock and bring to a boil over high heat. Stir in the celery heart stalks, carrots, zucchini, chayote, and potato. Cover and return to a boil.
Reduce the heat to medium, cover, and simmer while stirring occasionally until the vegetables are fork-tender, approximately 15 to 20 minutes.

Notes

For added flavor, use homemade beef stock instead of store-bought.
Soak the rice overnight to achieve the best texture in the soup.
Garnish with fresh mint and lime juice just before serving for a refreshing finish.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 20g
Cholesterol: 70mg