How to Make Albondigas Soup: Mexican Sopa de Albóndigas Recipe

For the meatballs:

• 3 pounds lean ground beef (or ground turkey)
• ½ cup uncooked white rice (or ¼ cup cooked rice)
• ⅓ cup finely chopped mint leaves
• 3 cloves garlic, minced
• 1 tablespoon salt
• 1 ½ teaspoons freshly ground black pepper
• 1 large egg

For the soup:

• 2 tablespoons olive oil
• 1 cup onion, diced
• 2 large carrots, peeled and sliced ½-inch thick
• 3 celery stalks, sliced ½-inch thick
• 1 large russet potato, diced into 1-inch cubes
• Salt, to taste
• Freshly ground black pepper, to taste
• 4 plum tomatoes, diced
• 8 cups homemade or low-sodium beef broth (or vegetable or chicken broth)
• 3 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons dried Mexican oregano
• 2 teaspoons ground cumin
• ½ pound green beans, cut into 1-inch pieces
• 1 medium zucchini, sliced ½-inch thick
• Fresh cilantro, to serve (optional)
• Sliced jalapeño, chopped, to serve (optional)
• Lime wedges or freshly squeezed lime juice, to serve (optional)
• Warm tortillas, to serve (optional)

1. 1

   In a large bowl, combine all meatball ingredients and mix until fully incorporated. Roll into 1-inch balls, arranging in a single layer on a baking sheet.

2. 2

   In a large pot or Dutch oven over medium heat, sauté onion, carrots, celery, and potato in olive oil. Add diced tomatoes, and let caramelize. Then add stock, garlic, bay leaves, dried oregano, and cumin. Bring to a boil over medium-high heat, then reduce to a simmer.

3. 3

   Add the meatballs and continue to simmer until cooked through, about 20–40 minutes (less if using cooked rice). Add green beans and zucchini during the last 5 minutes of cooking. Serve with cilantro, jalapeño slices, lime wedges, and tortillas.

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