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Cozy Mexican Albondigas Soup: 15-Minute Easy Homestyle Recipe

Mexican Albondigas Soup - featured image
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A comforting, quick weeknight dinner featuring tender beef and pork meatballs with rice simmered in a rich, tomato-based vegetable broth. This homestyle soup is easy to make, gluten-free adaptable, and perfect for chilly evenings.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 cup ground pork
  • 1/2 cup uncooked white rice
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1/4 cup fresh chopped cilantro
  • 1 large egg
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 2 carrots, diced into small rounds
  • 1 zucchini, diced
  • 2 Yukon Gold potatoes, diced
  • 1 can (14.5 oz) crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 chicken stock cube (optional)
  • 1 tsp Mexican oregano
  • 2 bay leaves
  • 1 tbsp oil (for cooking)
  • Garnish: Sliced avocado, fresh lime juice, extra cilantro, sour cream, crushed tortilla chips

Instructions

  1. Dice the carrots, zucchini, and potatoes into small, uniform bite-sized pieces and set aside.
  2. In a medium bowl, combine ground beef, ground pork, diced onion, minced garlic, chopped cilantro, uncooked white rice, egg, cumin, salt, and pepper. Mix gently until just combined; do not overmix.
  3. Roll the mixture into 12-15 meatballs, approximately the size of a golf ball.
  4. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs on all sides for 3-4 minutes. Remove and set aside.
  5. In the same pot, add more oil if needed and sauté the carrots and onions for 5 minutes until softened.
  6. Add the potatoes and zucchini, cooking for another 3-4 minutes.
  7. Stir in the crushed tomatoes, chicken broth, oregano, and bay leaves. Bring to a boil.
  8. Reduce heat to low and gently place the browned meatballs back into the simmering broth, ensuring they are submerged.
  9. Cover and simmer gently for 20-25 minutes until meatballs are cooked through and vegetables are fork-tender.
  10. Remove bay leaves. Taste and adjust seasoning with salt and pepper. Add lime juice before serving.
  11. Serve hot with garnishes such as avocado, sour cream, cilantro, and crushed tortilla chips.

Notes

Do not overmix the meat to avoid tough meatballs. Ensure rice is uncooked so it absorbs broth and binds the meat. For freezing, freeze the broth and vegetables separately from the meatballs to prevent mushiness. Use low-sodium broth to control salt levels.

Nutrition

Keywords: Mexican soup, albondigas soup, meatball soup, comfort food, weeknight dinner, homestyle recipe, gluten-free soup, easy soup

Find it online: https://lindabake.com/cozy-mexican-albondigas-soup-15-minute-easy-homestyle-recipe/