Description
A comforting and hearty Albondigas Soup recipe featuring flavorful beef meatballs simmered in a savory broth with vegetables and aromatic herbs, perfect for a wholesome meal.
Ingredients
Scale
- 1 pound ground beef (extra lean)
- 2 cloves garlic (minced)
- ½ onion (chopped)
- ½ cup rice (long grain, uncooked, Basmati preferred)
- 1 egg (beaten)
- ¼ cup mint (fresh, chopped)
- ¼ cup parsley (fresh, chopped)
- ¼ cup oregano (fresh, chopped or about 1 tbsp dry oregano)
- 1 teaspoon cumin (ground)
- ½ teaspoon chili powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 tablespoons olive oil
- ½ large onion (chopped)
- 3 cloves garlic (minced)
- 1 large carrot (chopped to your liking)
- 2 medium potatoes (peeled and chopped into 1 inch cubes)
- 14.5 ounce diced tomatoes (1 can)
- 3 cups beef broth (low sodium)
- 3 cups water
- Salt and pepper to taste
- 1 tablespoon lemon juice (freshly squeezed)
- ⅛ teaspoon cayenne pepper
- 2 tablespoons cilantro (fresh, chopped)
- 2 tablespoons parsley (fresh, chopped)
Instructions
- In a bowl, combine the ground beef, minced garlic, chopped onion, uncooked rice, beaten egg, fresh chopped mint, parsley, oregano, ground cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly incorporated. Shape the mixture into approximately 25 to 30 meatballs, about 1 inch in diameter each. Place the meatballs in the refrigerator to chill while preparing the soup base.
- Heat 2 tablespoons of olive oil in a heavy-bottom 5-quart pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and the garlic is fragrant. Next, add chopped carrots and peeled, cubed potatoes. Cook for about 3 to 5 minutes until the vegetables start to caramelize slightly.
- Pour in the can of diced tomatoes, 3 cups of low-sodium beef broth, and 3 cups of water. Season with salt, pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 5 minutes.
- Gently add the chilled meatballs one at a time into the simmering soup, stirring slowly with a wooden spoon. Cover the pot and let the soup cook over low to medium heat for approximately 15 minutes, or until the meatballs are thoroughly cooked through.
- Stir in freshly squeezed lemon juice as well as chopped cilantro and parsley. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot for a nourishing and flavorful meal.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Albondigas Soup, Beef Meatballs, Hearty Soup, Comfort Food