Albondigas soup (Mexican meatball soup)

Name: Albondigas soup (Mexican meatball soup)
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb 85/15 ground beef; ¼ cup long-grain white rice; 1 large egg; 2 tbsp fresh mint, finely chopped; 1 tsp ground cumin; 1 tsp salt, divided; 1 tbsp olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 1 can tomato sauce, 8 oz; 8 cups water; 3 chicken bouillon cubes, check the box: most cubes make 2 cups each; 2 carrots, sliced; 1 Yukon Gold potato, diced; 1 zucchini, diced; ¼ cup cilantro, chopped; 1 lime, cut into wedges

Tender beef and rice meatballs flecked with mint, simmered in a light tomato broth with vegetables, the Mexican soup that tastes like home.

60 min total
35 min hands-on
A little more hands-on
Serves 6
About $2.03 a serving
290 calories
Good the next day
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

1 lb 85/15 ground beef
¼ cup long-grain white rice
1 large egg
2 tbsp fresh mint, finely chopped
1 yellow onion, diced
3 cloves garlic, minced
1 can tomato sauce, 8 oz
3 chicken bouillon cubes, check the box: most cubes make 2 cups each
2 carrots, sliced
1 Yukon Gold potato, diced
1 zucchini, diced
¼ cup cilantro, chopped
1 lime, cut into wedges

From your pantry

1 tsp ground cumin
1 tsp salt, divided
1 tbsp olive oil
8 cups water

Each serving has about 290 calories, 18 g protein, 22 g carbs and 15 g fat, and costs about $2.03 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No 85/15 ground beef? 90/10 ground beef works.
No long-grain white rice? Jasmine rice or basmati rice works.
No yellow onions? White onions or red onions work.
No tomato sauce? Crushed tomatoes work.
No Yukon Gold potatoes? Russet potatoes or red potatoes work.
No zucchini? Yellow squash works.
No cilantro? Fresh parsley works.
No limes? Lemons work.

Steps

Tap an underlined word for a quick explanation.

Mix the beef, uncooked rice, egg, mint, cumin and ½ teaspoon of the salt in a bowl with your hands until combined. Roll into 1-inch balls, about 24.
Dolly’s tip: The raw rice cooks inside the meatballs as they simmer and keeps them soft.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Heat the oil in a large pot over medium heat and cook the onion and garlic for 4 minutes, until soft.
Medium heatTimer: 4 min
Add the tomato sauce, water, bouillon cubes and the rest of the salt and over high heat.
High heat
Turn the heat to medium-low so it gently, then lower in the meatballs one at a time with a spoon. Don’t stir for 5 minutes.
Low heat
Dolly’s tip: Stirring too soon breaks up the meatballs. Wait until they firm up on the outside.
Add the carrots and potato, cover and simmer for 20 minutes.
Low heatTimer: 20 min
Add the zucchini and simmer for 5 to 8 minutes, until everything is tender. Cut a meatball in half: the rice should be soft and the meat 160°F in the middle.
Low heatTimer: 6 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the cilantro, taste for salt, and serve with lime wedges to squeeze over.