Today I decided to bring some Mexican flavor to our dinner table and made this very traditional Mexican meatball soup, also known as Albondigas soup. Albondigas is the Spanish word for meatballs and there are many variations of this dish. My version of this soup is very hearty, warming and full of flavor!
I made the meatballs with ground beef, but you can make them with pork, or a mixture of beef and pork. I also added some rice to the meatballs to keep them moist and add a bit of texture. Trust me, they are so soft and flavorful that just melt in your mouth!
Moreover, this soup is brimming with fresh vegetables such as zucchini, carrots, celery, onions and potatoes. Like I said, it’s filling, delicious AND it’s actually quite easy to make. A true comfort food!
If you’re looking for something warming and tasty for your dinner, this Mexican meatball soup will definitely satisfy your taste buds and leave you craving more. Serve with some bread and enjoy!
For the meatballs:
- 1 lb (450g) lean ground beef
- 2 garlic cloves , minced
- 1/4 cup raw white rice
- 1 teaspoon ground cumin
- 1 teaspoons dried oregano
- 1/4 cup chopped fresh parsley
- 1 egg , beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the soup:
- 1 tablespoon olive oil
- 1 large onion , chopped
- 2 garlic cloves , minced
- 1 carrot , peeled and cut into 1/2-inch pieces
- 2 stalks celery , cut in chunks
- 2 potatoes , peeled and chopped into small cubes
- 3 cups chicken broth (I usually use fat-free and low sodium)
- 3 cups water
- 1 14.5 oz. (400g) can diced tomatoes with juice
- 1/2 teaspoon died oregano
- 1/4 teaspoon ground cumin
- 1 cup chopped zucchini
- 1 tablespoon lemon juice
- salt and pepper , to taste
- fresh parsley , for garnish
- Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
- In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
- Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
- Garnish with chopped fresh parsley.