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Mexican Albondigas Soup looks

Cozy Traditional Mexican Albondigas Soup: Soul-Warming Comfort!

This classic Mexican meatball soup is packed with tender, flavorful albondigas, vegetables, and a rich tomato-based broth. Perfect for chilly evenings, it warms the soul and satisfies the appetite with every comforting spoonful.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or pork
  • 1/2 cup cooked rice
  • 1 egg
  • 1/4 cup chopped fresh cilantro
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 cups beef or chicken broth
  • 2 cups chopped vegetables carrots, zucchini, potatoes
  • 1 cup tomato puree
  • 1 tsp cumin
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 tbsp olive oil

Method
 

  1. In a bowl, mix ground meat, cooked rice, egg, cilantro, salt, and pepper to form meatballs.
  2. Heat olive oil in a large pot over medium heat and sauté onion and garlic until translucent.
  3. Add tomato puree, cumin, and broth; bring to a gentle boil.
  4. Carefully drop meatballs into the simmering soup.
  5. Add chopped vegetables and cook for 25–30 minutes until meatballs are cooked through and vegetables are tender.
  6. Adjust seasoning with salt and pepper as needed.
  7. Serve hot, garnished with fresh cilantro if desired.

Notes

  • Use a mix of beef and pork for juicier meatballs.
  • Keep meatballs small to cook evenly.
  • Leftovers taste even better the next day.
  • Freeze for up to 2 months in airtight containers.
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