Mexican

Albondigas Soup

Name: Albondigas Soup
Total time: 60 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (or half beef/half pork); 1/4 cup uncooked white rice; 1/4 cup fresh mint leaves, finely chopped; 1 egg, beaten; 6 cups beef or chicken broth; 2 carrots, 2 zucchini, and 2 potatoes, all diced; 1 cup tomato sauce

A hearty Mexican meatball soup with vegetables.

60 minutes

Serves 3

Dinner

Contains common allergens

Egg

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Instructions

6 steps

1
Make Meatball Mixture: In a large bowl, combine the ground meat, uncooked rice, chopped mint, beaten egg, 1/2 tsp salt, and 1/2 tsp pepper. Use your hands to mix gently until just combined.

2
Form Meatballs: Roll the mixture into small meatballs, about 1 inch in diameter. You should get about 20-24 meatballs. Set aside.
3
Simmer Broth: In a large pot or Dutch oven, combine the beef broth and tomato sauce. Bring to a gentle boil over medium-high heat.
4
Cook Meatballs: Carefully drop the meatballs into the boiling broth one by one. Reduce the heat to a simmer, cover, and let cook for 20 minutes (the rice inside will begin to cook and expand).
5
Add Vegetables: Gently stir in the diced carrots and potatoes. Simmer for 10 minutes. Then add the diced zucchini and simmer for an additional 5-7 minutes until all vegetables are tender.
6
Serve: Ladle the hot soup into deep bowls, ensuring everyone gets several meatballs and a good mix of vegetables. Serve with warm tortillas and a squeeze of fresh lime.

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