Name: Albondigas: Mexican Meatball Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 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

Experience the delightful taste of Albondigas: Mexican Meatball Soup. This dish combines tender meatballs, fresh vegetables, and aromatic spices, making it a perfect choice for a cozy family dinner or a comforting meal on chilly days.

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 oil in a large Dutch oven or stainless steel lidded pot over medium heat. Once shimmering, add the onion, tomato, celery leaves, garlic, oregano, salt, and cumin. Cook while stirring frequently until the onion is softened and translucent, about 3 to 5 minutes.
Add the beef stock and bring to a boil over high heat. Then, add the celery heart stalks, carrots, zucchini, chayote, and potato. Cover and bring back to a boil.
Reduce the heat to medium, cover, and simmer, stirring occasionally until the vegetables are fork-tender, about 15 to 20 minutes.

Notes

For more flavor, let the meatballs rest for 30 minutes before cooking.
Add additional vegetables to your liking for a more hearty soup.
Fresh lime juice enhances the overall taste, so adjust according to your preference.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 75mg