Ingredients:
For the Albondigas (Meatballs):
1 pound ground beef (or a mix of beef and pork)
1/2 cup uncooked white rice
1/4 cup chopped fresh cilantro
1/4 cup grated onion
1-2 cloves garlic, minced
1 egg, beaten
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
For the Soup:
2 tablespoons vegetable oil
1 medium onion, diced
2-3 cloves garlic, minced
2 medium carrots, sliced
2 medium potatoes, diced
1 zucchini, diced
1 can (14.5 oz) diced tomatoes (with juice)
6 cups beef broth (or water)
1-2 teaspoons dried oregano
1-2 bay leaves
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Directions:
Prepare the Albondigas:
In a large mixing bowl, combine the ground beef, uncooked rice, chopped cilantro, grated onion, minced garlic, beaten egg, cumin, paprika, salt, and pepper. Mix well until all ingredients are combined.
Form the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs:
In a large pot, heat the vegetable oil over medium heat.
Add the meatballs in batches, cooking until they are browned on all sides. Remove and set aside on a plate.
Prepare the Soup Base:
In the same pot, add the diced onion, carrots, and garlic. Sauté until the onions are translucent, about 3-4 minutes.
Add the diced potatoes, zucchini, diced tomatoes, beef broth, oregano, bay leaves, and salt and pepper. Bring to a boil.
Simmer:
Once boiling, carefully add the browned meatballs back into the pot. Reduce the heat to low, cover, and let simmer for about 25-30 minutes, or until the vegetables are tender and the meatballs are cooked through.
Serve:
Taste the soup and adjust the seasoning if needed. Remove the bay leaves before serving.
Ladle the albondigas soup into bowls and garnish with fresh chopped cilantro. Serve with lime wedges on the side for squeezing over the soup.
Enjoy your delicious Homemade Mexican Albondigas Soup!
