Albondigas Mexican Meatball Soup
A hearty Mexican soup packed with juicy meatballs and swimming in a zesty tomato broth.
Albondigas Mexican Meatball Soup
A hearty Mexican soup packed with juicy meatballs and swimming in a zesty tomato broth.
Servings Prep Time
8servings 25minutes
Cook Time
1hour
Servings Prep Time
8servings 25minutes
Cook Time
1hour
Ingredients
Instructions
  1. Combine beef, pork, rice, bread crumbs, eggs, 1/2 cup onion, 2 minced garlic cloves, mint, cilantro, 1 teaspoon salt, pepper, cumin, oregano, and red pepper in a large bowl. Using your hands, mix the ingredients together and roll the meat into golf ball size meatballs.
  2. Heat a large sauté pan or wide bottom pot over medium heat. When the pan is hot, add the oil and heat for 30 seconds. Add the remaining 1 cup of onions and the remaining 3 minced garlic cloves, sautéing for 5 minutes or until onions are slightly translucent.
  3. Stir in the tomatoes and simmer for an additional 5 minutes.
  4. Lay the meatballs on top of the tomatoes and gently pour the chicken broth over them, being careful not to break the meat apart. Lower the heat to medium-low and simmer for 1 hour. Do not stir the meatballs while they are cooking.
  5. Serve with toasted flour or corn tortillas and lime wedges.

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