Albóndigas • Mexican Meatball Soup
This Albóndigas which is a Mexican Meatball Soup is so tasty! With fresh ingredients, this flavorful meal is one everyone will enjoy!
Ingredients
MEATBALLS
- 1 1/2 lbs. lean ground beef
- 3/4 cup white onions, finely chopped
- 1/4 cup long grain white rice
- 2 large cloves garlic, pressed
- 1 large free-range egg, beaten
- 1/4 cup cilantro, finely chopped tips & tricks
- 1 tsp. ground cumin
- 1 tsp. chipotle chili powder
- 1/2 tsp. dried Mexican oregano leaves
- 1/2 tsp. ground Himalayan pink salt
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
SOUP
- 2 tbsp. olive oil tips & tricks
- 1 cup white onions, diced
- 1 cup poblano peppers, diced
- 1 cup carrots, peeled and diced
- ground Himalayan pink salt, to taste and divided
- 2 large cloves garlic, pressed
- 1 tbsp. chipotle pepper in adobo tips & tricks
- 2 cups Yukon Gold potatoes, washed and cubed
- 1 can (15 oz.) fire roasted diced tomatoes tips & tricks
- 1 can (14 oz.) corn kernels, drained
- 1 can (8 oz.) tomato sauce
- 6 cups low-sodium beef broth
- 1 medium zucchini, quartered and diced
- 1 tsp. dried Mexican oregano leaves
- 1 tsp. ground cumin
- freshly ground black pepper (I always use mixed peppercorns), to taste
- 1/2 tbsp. freshly squeezed lime juice tips & tricks
- 1/4 cup chopped cilantro, for garnish tips & tricks
Directions
- In a large bowl, combine meatball ingredients. Mix well and cover with plastic wrap making sure it touches the surface. Transfer to the fridge for 1 hour.
- Preheat oven to 425ºF. Line a large baking sheet with foil lightly coated with cooking spray.
- Using a measuring scoop, form meat into 1 ½ inch balls and place them on the prepared baking sheet.
- Transfer to the preheated oven and bake for 20 minutes or until the internal temperature reaches 160ºF, rotating the baking sheet halfway through.
- Remove from the heat and set aside until needed.
- Meanwhile, in a Dutch oven over medium-high heat, add oil and when hot, add onions, poblano peppers and carrots; season with salt. Sauté the vegetables for 5 minutes.
- Add garlic and sauté for 1 minute. Add chipotle pepper in adobo and stir to coat.
- Add potatoes, diced tomatoes, corn cornels, tomato sauce, and beef broth; stir well.
- Increase the heat to high and bring the mixture to a boil. Reduce to medium-low and simmer for 10 minutes, stirring often.
- Add zucchini, oregano, cumin, salt and pepper; stir well.
- Increase the heat to high, bring the mixture to a boil, cover, reduce the heat to medium-low and simmer for another 10 minutes or until potatoes and zucchini are tender (or almost).
- Add baked meatballs pushing them down into liquid to submerge and bring the mixture back to a simmer.
- Start the timer and cook for 5 minutes or until heated through and the rest of the ingredients are tender
- Serve soup in warm bowls, add lime juice and garnish with chopped cilantro.