Soup > Mexican > Mexican Soup > Mexican Meat Soups

Mexican Albóndigas Soup Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup cooked rice
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped fresh cilantro
- 1 egg
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups chicken broth
- 1 cup diced tomatoes
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced zucchini
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges

Special equipment needed:
- Large mixing bowl
- Soup pot

Step-by-step instructions:

1. In a large mixing bowl, combine ground beef, cooked rice, 1/4 cup finely chopped onion, 1/4 cup finely chopped cilantro, egg, cumin, oregano, salt, and black pepper. Mix well and form into small meatballs.

2. In a soup pot, heat olive oil over medium heat. Add 1/2 cup chopped onion and minced garlic, and sauté until onion is translucent.

3. Add chicken broth, diced tomatoes, carrots, potatoes, and zucchini to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

4. Add meatballs to the pot and simmer for an additional 15-20 minutes, or until meatballs are cooked through.

5. Stir in 1/4 cup chopped cilantro and serve hot with lime wedges.


Time:
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
6-8 servings

Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 17g
Protein: 18g
Sodium: 1200mg

Substitutions for ingredients:
- Ground turkey or pork can be used instead of ground beef
- Brown rice or quinoa can be used instead of white rice
- Fresh parsley can be used instead of cilantro

Variations:
- Add a can of black beans or corn for extra flavor and texture
- Use vegetable broth instead of chicken broth for a vegetarian option
- Add a diced jalapeño for some heat

Tips and tricks:
- Make sure to form the meatballs tightly so they don't fall apart in the soup
- Use a spoon to skim off any foam that forms on the surface of the soup while simmering
- Squeeze lime juice over the soup before serving for a bright, citrusy flavor

Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat in a pot over medium heat until heated through.

Presentation ideas:
Serve in individual bowls with a lime wedge on the side.

Garnishes:
Chopped cilantro, sliced avocado, shredded cheese, or sour cream

Pairings:
Mexican rice, tortilla chips, or a side salad

Suggested side dishes:
Mexican rice, tortilla chips, or a side salad

Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out. If the meatballs are falling apart, try adding more egg or breadcrumbs to the mixture.

Food safety advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.

Food history:
Albóndigas soup is a traditional Mexican soup that is believed to have originated in Spain. The word "albóndigas" comes from the Arabic word "al-bunduq," which means "hazelnut." The soup is typically made with meatballs, vegetables, and a flavorful broth.

Flavor profiles:
Savory, slightly spicy, and citrusy

Serving suggestions:
Serve hot with a lime wedge on the side.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Mexican

Taste: Savory, Spicy, Herby, Tomatoey, Meaty