Name: Albondigas: Mexican Meatball Soup
Prep time: 20 min
Cook time: 13 h 20 min
Total time: 13 h 40 min
Cuisine: Mexican
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 yellow onion, chopped; 1 roma plum tomato, diced; 1 celery heart leaves reserved and stalks cut into 1/2-inch pieces; 3 cloves garlic, finely chopped; 1 1/2 teaspoons dried oregano; 1 teaspoon kosher salt plus more to taste; 1/4 teaspoon ground cumin; 8 cups beef stock; 3 medium carrots, peeled and cut into 1-inch cubes; 2 medium zucchini, peeled and cut into 1-inch cubes; 1 medium chayote, peeled and cut into 1-inch cubes; 1 large yukon gold potato, peeled and cut into 1-inch cubes; 4 sprigs fresh mint plus leaves for garnish; 1/4 cup long grain white rice, soaked in water overnight and strained; 1 pound 85% lean ground beef; 1 large egg; 2 tablespoons all-purpose flour; 2 tablespoons finely chopped fresh mint plus more for garnish; 2 teaspoons kosher salt; 1 1/2 teaspoons dried oregano; 3/4 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper plus more to taste; 2 tablespoons fresh lime juice about 1 lime; Fresh oregano leaves; Lime wedges

Description

Enjoy a delightful bowl of Albondigas: Mexican Meatball Soup, featuring tender meatballs and vibrant veggies in a rich beef broth. This easy, comforting dish is perfect for family dinners or a cozy night in, making it a go-to for anyone seeking homemade goodness.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1/2 yellow onion, chopped
1 roma plum tomato, diced
1 celery heart leaves reserved and stalks cut into 1/2-inch pieces
3 cloves garlic, finely chopped
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt plus more to taste
1/4 teaspoon ground cumin
8 cups beef stock
3 medium carrots, peeled and cut into 1-inch cubes
2 medium zucchini, peeled and cut into 1-inch cubes
1 medium chayote, peeled and cut into 1-inch cubes
1 large yukon gold potato, peeled and cut into 1-inch cubes
4 sprigs fresh mint plus leaves for garnish
1/4 cup long grain white rice, soaked in water overnight and strained
1 pound 85% lean ground beef
1 large egg
2 tablespoons all-purpose flour
2 tablespoons finely chopped fresh mint plus more for garnish
2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
3/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper plus more to taste
2 tablespoons fresh lime juice about 1 lime
Fresh oregano leaves
Lime wedges

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Instructions

Heat the olive oil in a large Dutch oven or pot over medium heat until shimmering.
Add the chopped onion, diced tomato, reserved celery leaves, garlic, oregano, salt, and cumin. Cook while stirring until the onion softens, about 3 to 5 minutes.
Pour in the beef stock and bring the mixture to a boil over high heat.
Incorporate the celery stalks, carrots, zucchini, chayote, and potato into the pot. Cover and bring back to a boil.
Lower the heat to medium, cover, and let simmer, stirring occasionally, until the vegetables are fork-tender, which takes around 15 to 20 minutes.

Notes

Rice should be soaked overnight for optimal texture.
Chayote can be substituted with other squash varieties if unavailable.
Adjust seasoning according to your personal taste preference.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg