first class albondigas (mexican meatball soup) vest

albondigas (mexican meatball soup)

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Albondigas (Mexican Meatball Soup)

Meatballs, veggies, potatoes, rice—what's not to love? Once you try this traditional Mexican soup, you'll be putting it on repeat.

Ingredients

  • 1 large yellow onion, finely chopped and divided
  • 1 c. chopped fresh cilantro, divided, plus more to serve
  • 1/2 c. long-grain white rice
  • 2 large eggs
  • 4 garlic cloves, finely chopped and divided
  • 2 Tbsp. chopped fresh mint, optional
  • 1 Tbsp. plus 1 teaspoon dried oregano, divided
  • 1 Tbsp. kosher salt, divided, plus more to taste
  • 2 tsp. ground cumin, divided
  • 1 tsp. ground black pepper, divided
  • 2 lb. ground beef (80/20)
  • 2 Tbsp. vegetable oil
  • 4 medium carrots, peeled and sliced into 1/4-inch half-moons
  • 1 medium jalapeño, seeded and diced
  • 2 qt. beef broth
  • 1 28-ounce can crushed tomatoes
  • 2 dried bay leaves
  • 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
  • 3 medium zucchini, sliced into 1/2-inch thick half-moons
  • Cooked rice, to serve

Direction

  1. In a medium bowl, combine half the onion, ½ cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Gently mix in the beef until well combined, making sure not to over mix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use.
  2. 2In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalapeño, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Saute until softened, 3 to 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to 15 minutes.
  3. 3Add the zucchini and the remaining ½ cup cilantro, cook until the zucchini has softened, 10 to 12 minutes. Remove the bay leaves and taste for salt.
  4. 4Serve hot, over cooked rice, with extra cilantro.