Name: Albondigas: Mexican Meatball Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
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

This Albondigas: Mexican Meatball Soup combines hearty flavors and simple prep for a comforting dish. Fresh vegetables and savory meatballs make this perfect for family dinners or quick meals.

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 pot over medium heat until shimmering.
Add onion, tomato, celery leaves, garlic, oregano, salt, and cumin. Cook for 3 to 5 minutes, stirring frequently until the onion is soft.
Pour in the beef stock and bring to a boil over high heat.
Add celery stalks, carrots, zucchini, chayote, and potato. Cover and bring back to a boil.
Reduce heat to medium, cover, and simmer for 15 to 20 minutes until vegetables are fork-tender.

Notes

For the best flavor, use homemade or high-quality beef stock.
Feel free to add other vegetables like corn or green beans for variation.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 20g
Cholesterol: 70mg