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Authentic & Easy One-Pot Mexican Albondigas Soup

Close-up of a bowl of rich, orange broth albondigas soup featuring large meatballs, chunks of potato, and carrots, garnished with fresh parsley.
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Make this authentic Mexican Meatball Soup for a hearty, comforting meal. Tender meatballs simmer in a flavorful tomato broth with fresh vegetables, perfect for a weeknight dinner.

Ingredients

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  • 1 pound ground beef (80/20 recommended)
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 1 small zucchini, diced (optional)
  • 1/2 teaspoon cumin
  • 2 cloves garlic, minced

Instructions

  1. Prepare the meatballs: In a medium bowl, combine the ground beef, uncooked rice, chopped onion, egg, salt, pepper, 1/4 cup cilantro, and oregano. Mix gently with your hands until just combined; do not overmix.
  2. Form the mixture into small, uniform meatballs, about 1 inch in diameter. You should have about 20 to 24 meatballs.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs lightly on all sides. You may need to do this in batches. Remove the browned meatballs and set them aside.
  4. Drain off any excess fat from the pot. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth and add the diced tomatoes (with their juice). Bring the liquid to a gentle simmer.
  6. Carefully add the browned meatballs back into the pot. Add the sliced carrots and diced potatoes.
  7. Bring the soup back to a simmer, then reduce the heat to low, cover the pot, and let it cook for 20 minutes, or until the rice in the meatballs is cooked through and the vegetables are tender.
  8. Stir in the diced zucchini (if using) and cumin during the last 5 minutes of cooking.
  9. Taste the broth and adjust salt and pepper if needed. Serve the hearty soup hot, garnished with fresh cilantro and a squeeze of lime juice if desired.

Notes

  • For extra tender meatballs, use a mix of ground beef and ground pork.
  • If you prefer a richer tomato flavor, use 1 cup of tomato sauce instead of diced tomatoes.
  • This Mexican meatball soup tastes even better the next day, making it great for meal prep.

Nutrition

Find it online: https://eatableempress.com/albondigas-soup-easy-one-pot-mexican-meatball/