Description
Savory Albondigas Soup is a comforting, hearty Mexican-inspired dish featuring tender beef meatballs simmered in a flavorful broth with fresh vegetables. This creamy, rich soup combines ground beef, rice, and aromatic spices for a satisfying meal perfect for family dinners.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1/2 cup cooked rice
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
For the Soup:
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 zucchinis, diced
- 1 cup frozen corn
- 1 tsp oregano
- 1 tsp paprika
- 1 bay leaf
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, cooked rice, chopped fresh parsley, egg, minced garlic, cumin, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Form the mixture into 1-inch meatballs, ensuring they hold together well.
- Heat the Broth: In a large pot over medium heat, bring the beef broth to a gentle simmer, preparing it as the base of the soup.
- Add Soup Ingredients: Stir in the diced tomatoes, chopped onion, sliced carrots, diced zucchinis, frozen corn, oregano, paprika, and bay leaf. Mix well to combine all the flavors.
- Cook the Meatballs: Carefully drop the prepared meatballs into the simmering soup. Allow them to cook uncovered for 25-30 minutes, or until the meatballs are fully cooked through and the vegetables become tender.
- Final Touches: Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper as desired before serving.
Notes
- Make sure to use cooked rice in the meatball mixture to help bind the meatballs and add texture.
- Simmer the meatballs gently to avoid breaking them apart while cooking.
- Feel free to add other vegetables such as potatoes or green beans for variation.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños when cooking the soup.
