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Albondigas - Mexican Meatball Soup

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  • Prep 30 min
  • Total 1 hr 20 min
  • Ingredients 23
  • Servings 6
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by Leslie Limon
Updated May 31, 2024
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Ingredients

Meatballs:

  • 1/2 lb lean ground beef (at least 80% lean)
  • 1/2 lb ground pork
  • 1 egg
  • 2 tablespoons uncooked long-grain rice
  • 1/2 cup old-fashioned oats
  • 2 plum (Roma) tomatoes, diced
  • 1/2 medium onion, diced
  • 2 cloves garlic, finely chopped
  • 2 teaspoons salt
  • 1/4 teaspoon dried Mexican oregano leaves, crushed
  • Pepper, as desired

Broth:

  • 10 cups water
  • 1 bunch fresh cilantro
  • 1 serrano chile, finely chopped
  • 1 clove garlic, minced
  • 2 1/2 teaspoons beef bouillon granules
  • 1/2 teaspoon finely chopped fresh oregano leaves
  • 3 carrots, cut into 2-inch batons
  • 3 medium russet potatoes, peeled, cut into 2-inch batons
  • 2 medium zucchini, cut into 2-inch batons

Garnish, as desired:

  • Finely chopped fresh cilantro
  • Lime wedges
  • Corn tortillas

Directions

  •  
    1
    For the meatballs: In a large container, mix the ground beef and pork with the egg, rice, oatmeal, tomatoes, onion, garlic, salt and oregano; season with pepper. Form 1-1/2 inch meatballs.
  •  
    2
    For the broth: Fill a pot with 10 cups of water. Carefully add the meatballs to the pot with a handful of cilantro, serrano chile, garlic, the bouillon granules and fresh oregano. To keep the meatballs in their rounded shape, be careful not to move or stir them. Bring to a boil over high heat. Reduce heat to low; cover. Cook for 20 minutes.
  •  
    3
    Add the carrots, potatoes and zucchini. Season with salt. Cover, cook an additional 15 to 20 minutes or until the vegetables are tender. Remove from heat; let stand about 10 minutes before serving.
  •  
    4
    Garnish with cilantro. Serve with lime wedges and warm corn tortillas.

Nutrition Information

No nutrition information available for this recipe
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