Name: Albondigas: Mexican Meatball Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
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, featuring tender meatballs and fresh vegetables. This dish combines rich flavors and simple prep, making it perfect for a quick dinner or a cozy meal anyone can enjoy.

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 over medium heat. Once shimmering, add the onion, tomato, celery leaves, garlic, oregano, salt, and cumin, cooking until the onion softens, about 3 to 5 minutes.
Add the beef stock and bring to a boil over high heat. Mix in the celery stalks, carrots, zucchini, chayote, and potato, then cover and bring back to a boil.
Reduce the heat to medium, cover, and let simmer, stirring occasionally, until the vegetables are fork-tender, about 15 to 20 minutes.

Notes

For added freshness, use freshly chopped herbs as a garnish.
Feel free to substitute the vegetables based on your preference or seasonal availability.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 24g
Cholesterol: 70mg