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Albondigas Soup

This comforting albondigas soup features tender beef and rice meatballs simmered in a rich, tomato-based broth accompanied by potatoes, carrots, and zucchini. A satisfying dish that appeals to both young and old alike.
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Prep Time 20 minutes
Cook Time 29 minutes
Total Time 50 minutes
Servings: 8 People
Course: Soup
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • For the Meatballs:
  • 1 pound ground beef 90% lean
  • 1 egg
  • 1/2 cup cooked white rice
  • 1 teaspoon minced garlic
  • 1/4 cup chopped cilantro leaves
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the Soup:
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 1 teaspoon minced garlic
  • 3 carrots peeled, quartered, and sliced
  • 1 1/2 cups Russet potatoes peeled and diced into 1/2-inch cubes
  • 6 cups beef broth
  • 1 15-ounce can diced tomatoes (with liquid)
  • 1 8-ounce can tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 large zucchini quartered and sliced
  • 1/4 cup chopped cilantro leaves
  • Salt and pepper to taste

Method
 

  1. For the Meatballs:
  2. In a large mixing bowl, combine the ground beef, egg, cooked rice, garlic, cilantro, cumin, salt, and pepper. Mix thoroughly until the ingredients are well incorporated.
  3. Shape the mixture into small meatballs, approximately 3/4 inch in diameter. Arrange the meatballs on a tray and set aside.
  4. For the Soup:
  5. Heat the olive oil in a large pot over medium heat. Sauté the onion and carrots for 3–4 minutes, stirring occasionally.
  6. Add the garlic and cook for an additional 30 seconds until fragrant. Incorporate the potatoes, beef broth, diced tomatoes (with their liquid), tomato sauce, cumin, and oregano. Stir to combine and bring the mixture to a gentle simmer.
  7. Allow the soup to simmer for 10 minutes before carefully adding the meatballs to the pot. Continue simmering for another 10 minutes to cook the meatballs through.
  8. Add the zucchini and cook for an additional 5 minutes. Season the soup with salt and pepper according to taste.
  9. Garnish with chopped cilantro before serving warm.

Notes

While some albondigas recipes use uncooked rice in the meatballs, this recipe employs cooked rice for convenience and to reduce the cooking time. Opting for uncooked rice is possible; substitute 1/4 cup uncooked rice for the 1/2 cup cooked rice, and adjust the simmering time as needed to ensure the rice softens without compromising the integrity of the meatballs.