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Mexican Meatball Soup (Albondigas)

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A hearty and comforting Mexican Meatball Soup filled with flavorful meatballs, fresh vegetables, and rich broth.

Ingredients

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  • 1 pound ground beef
  • 1/2 cup uncooked rice
  • 1 egg
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 can diced tomatoes
  • 6 cups beef broth
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Mix together ground beef, rice, egg, half of the onion, garlic, cumin, salt, and pepper. Form into small meatballs.
  2. Heat olive oil in a large pot over medium heat. Add the remaining onion, carrots, and celery, sautéing until softened.
  3. Pour in the beef broth and bring to a simmer. Add the meatballs and cook until they are cooked through, about 15 minutes.
  4. Stir in diced tomatoes and cilantro. Cook for an additional 5 minutes.
  5. Serve hot and enjoy your comforting soup!

Notes

For a spicier kick, consider adding hot sauce or chili peppers to taste. This soup is gluten-free and can be frozen for up to 3 months.

Nutrition

Find it online: https://www.glutenfreez.com/mexican-meatball-soup/