Albondigas Soup
A comforting Mexican meatball soup with tender beef meatballs, rice, and vegetables in a savory tomato-chile broth. This version adds a smoky depth from roasted Anaheim pepper and a hint of fresh mint, making it a warm, satisfying meal.
A comforting Mexican meatball soup with tender beef meatballs, rice, and vegetables in a savory tomato-chile broth. This version adds a smoky depth from roasted Anaheim pepper and a hint of fresh mint, making it a warm, satisfying meal.
Ingredients
19 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 22g
- Carbs
- 35g
- Protein
- 28g
Whole recipe (6 servings): 2700 kcal
- 1.5 pounds ground beef (80/20)
- 1 large egg
- 3 tablespoons uncooked long-grain white rice
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Anaheim pepper
- 2 medium tomatoes (about 1/2 pound)
- 1 medium white onion, divided
- 3 garlic cloves, peeled
- 2 tablespoons vegetable oil
- 8 cups water
- 4 teaspoons chicken bouillon powder (or 4 cubes)
- 4 medium potatoes (about 1.5 pounds), peeled and cut into 1-inch chunks
- 4 medium carrots (about 1/2 pound), peeled and sliced into 1/2-inch rounds
- 2 medium zucchinis (about 1 pound), cut into 1-inch chunks
- 1/4 cup chopped fresh cilantro
- 1 tablespoon chopped fresh mint (or 1 teaspoon dried)
Method
7 steps- In a large bowl, combine ground beef, egg, rice, cumin, oregano, salt, and black pepper. Mix gently with your hands until just combined; do not overmix. Roll into 20 meatballs, about 1.5 inches in diameter. Set aside.
- Roast the Anaheim pepper directly over a gas flame or under a broiler until skin is charred, about 5 minutes per side. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off skin, remove stem and seeds, and roughly chop.
- In a blender, combine roasted Anaheim pepper, tomatoes, half of the onion (roughly chopped), garlic, and 1/2 cup water. Blend until smooth. Set aside.
- Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add the remaining half onion, finely chopped, and cook until softened, about 3 minutes. Pour in the tomato mixture and cook, stirring occasionally, until it darkens slightly and thickens, about 5 minutes.
- Add 8 cups water and chicken bouillon to the pot. Bring to a boil, then reduce heat to a gentle simmer. Gently drop in the meatballs. Simmer, covered, for 15 minutes.
- Add potatoes and carrots. Continue simmering, covered, until vegetables are almost tender, about 10 minutes.
- Add zucchini and simmer until tender, about 5 minutes more. Stir in cilantro and mint. Taste and adjust seasoning with additional salt if needed. Serve hot.
Recipe notes
Helpful tips
- For a smokier flavor, roast the Anaheim pepper until deeply charred.
- Use a cookie scoop for uniform meatballs.
- Add a squeeze of lime juice before serving for brightness.
Equipment
- Large bowl
- Large Dutch oven or heavy pot
- Blender
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Do not freeze meatballs before cooking; if pre-making, freeze cooked meatballs separately.
Additional tips
- Ensure meatballs are cooked through to an internal temperature of 160°F (71°C). Use caution when blending hot liquids. Rinse vegetables thoroughly before use.
Estimated nutrition
Per serving: 450 calories
Fat: 22 g · Carbs: 35 g · Protein: 28 g
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