Mexican Meatball Soup

Here’s a hearty and flavorful Mexican Meatball Soup (Albondigas Soup) recipe, perfect for a cozy meal:

🌶️ Mexican Meatball Soup (Albondigas Soup)

🕒 Time:

• Prep: 25 min

• Cook: 30 min

• Total: ~55 min

🍲 Servings:

• 6 to 8

🧾 Ingredients:

For the meatballs:

• 1 lb (450g) ground beef or ground turkey

• 1/4 cup uncooked white rice

• 1 egg

• 2 tbsp chopped fresh cilantro

• 1 garlic clove, minced

• 1/2 tsp ground cumin

• 1/2 tsp salt

• 1/4 tsp black pepper

For the soup:

• 1 tbsp olive oil

• 1/2 onion, diced

• 2 garlic cloves, minced

• 4 cups beef or chicken broth

• 2 cups water

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 zucchini, chopped

• 1 (14.5 oz) can diced tomatoes

• 1 tsp ground cumin

• 1/2 tsp oregano

• Salt and pepper, to taste

• 1/4 cup chopped fresh cilantro (for garnish)

• Lime wedges (optional)

🔪 Instructions:

1. Make the meatballs:
   In a bowl, mix all meatball ingredients. Form into small 1-inch balls (about 20–24 meatballs). Set aside.

2. Sauté vegetables:
   Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook for 1 more minute.

3. Build the soup base:
   Add broth, water, carrots, celery, tomatoes, cumin, oregano, salt, and pepper. Bring to a boil.

4. Add meatballs:
   Gently drop in the meatballs one by one. Reduce heat to a simmer, cover, and cook for 20–25 minutes, or until meatballs and rice are cooked through.

5. Add zucchini:
   Stir in zucchini and cook uncovered for another 5 minutes until tender.

6. Finish and serve:
   Taste and adjust seasoning. Garnish with chopped cilantro and a squeeze of lime juice if desired.

🍞 Serving Suggestions:

• Serve with warm corn tortillas or crusty bread.

• Top with avocado slices or a dash of hot sauce for extra flavor.