Name: Albondigas: Mexican Meatball Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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

This Albondigas features succulent meatballs in a rich broth filled with vibrant vegetables. A delightful comfort food that’s simple to prepare, making it an ideal choice for a quick, hearty dinner or a healthy meal option.

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 or stainless steel lidded pot over medium heat. Once shimmering, add the onion, tomato, celery leaves, garlic, oregano, salt, and cumin. Cook until the onion is softened and translucent, about 3 to 5 minutes.
Add the beef stock and bring to a boil over high heat. Include the celery heart stalks, carrots, zucchini, chayote, and potato. Cover and bring back to a boil.
Reduce the heat to medium, cover, and simmer, stirring occasionally until the vegetables are fork-tender, about 15 to 20 minutes.

Notes

For enhanced flavor, use homemade beef stock if available.
Feel free to substitute any seasonal vegetables you have on hand.

Nutrition

Serving Size: 1 bowl
Calories: 365
Sugar: 4g
Sodium: 900mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 24g
Cholesterol: 95mg