Albondigas Soup is a Mexican meatball soup that is as zesty as soups come! The broth itself would be a winner, filled with fluffy rice soaked in a spicy and savory beef and tomato mixture, with fluffy potatoes to add to the heartiness and satisfaction. But of course, it can’t be Albondigas Soup without the meatballs, and these meatballs are truly having a ball! Juicy beef and pork with plenty of fresh herbs and a sprinkling of chili powder will make your mouth water and your eyes brim with joy! This is no mere soup! This is a soup-sation!
Ingredients
For the soup:
- 4 cups water
- 1 cup long-grain white rice, uncooked and divided
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 small yellow onion, chopped
- 1 jalapeño pepper, minced
- 2 medium carrots, sliced 1/2-inch-thick
- 2 stalks celery, sliced 1/2-inch-thick
- 2 small Yukon gold potatoes, chopped into 1-inch chunks
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 4 cloves garlic, minced
- 2 (15-ounce) cans fire-roasted tomatoes, undrained
- 1 (4-ounce) can mild diced green chiles
- 8 cups low-sodium beef broth
For the meatballs:
- 1 large egg
- 1 cup parboiled rice, accounted for in the above ingredients
- 8 ounces lean ground beef
- 8 ounces ground pork
- 1/2 small yellow onion, minced
- 3 cloves garlic, minced
- 3 tablespoons fresh cilantro, minced
- 2 tablespoons fresh mint, minced
- 2 tablespoons fresh parsley, minced or 2 teaspoons dried
- 1 1/2 teaspoons fresh oregano, minced or 1/2 teaspoon dried
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For finishing the soup:
- 1 chayote, peeled, cored, and chopped into 1/2-inch cubes or 1 zucchini, chopped
- salt, to taste
- pepper, to taste
Optional toppings:
- avocado, sliced
- tomatoes, chopped
- cilantro, chopped
- sour cream, to taste
- lime juice, to taste
- hot sauce, to taste
Directions
Step 1 –In a Dutch oven, bring 4 cups of water to a boil.
Step 2 –Add the rice and 1/2 teaspoon of the salt to the boiling water and cook, stirring occasionally, for 6 minutes.
Step 3 –Drain the rice and rinse it thoroughly in cold water. Don’t worry if the rice isn’t cooked through yet, the purpose of this stage is only to parboil it.
Step 4 –Heat 2 tablespoons of the olive oil in a large Dutch oven or a soup pot over medium-high heat.
Step 5 –Add 1/2 of the onion and the jalapeños and sauté for 3 minutes.
Step 6 –Add the carrots, the celery, the potatoes, 2 teaspoons of the chili powder, 1 1/2 teaspoons of the ground cumin, 1 teaspoon of the dried oregano, the coriander, the paprika, and 1/2 teaspoon of the pepper and cook for 3 minutes.
Step 7 –Add 4 cloves of the garlic and sauté until fragrant, about 30 seconds.
Step 8 –Add the tomatoes, the chiles, and the broth to the pot.
Step 9 –Cover the pot and bring the mixture to a boil.
Step 10 –Reduce the heat to low and simmer, uncovered, until the soup thickens, about 20-25 minutes.
Step 11 –In a large bowl, whisk the egg.
Step 12 –Add 1 cup of the parboiled rice, the ground beef, the ground pork, the remaining onion, the remaining garlic, the cilantro, the mint, the parsley, the remaining oregano, the remaining chili powder, the remaining cumin, the remaining salt, and the remaining pepper to the whisked egg, mixing well.
Step 13 –Shape 1 tablespoon-sized meatballs and place them on a parchment-lined baking sheet. This should make about 40-45 meatballs.
Step 14 –Add the meatballs, the remaining parboiled rice, and the chopped chayote to the soup.
Step 15 –Bring the mixture to a boil and then reduce the heat to a simmer.
Step 16 –Simmer until the meatballs are cooked through and the rice is tender, about 12-15 minutes. Don’t stir the soup for at least 5 minutes; the meatballs could break if stirred too early.
Step 17 –Taste the soup for seasoning.
Step 18 –Ladle the soup into bowls.
Step 19 –Serve with your favorite toppings.