Name: Sopa de Albóndigas (Mexican Meatball Soup)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 250 g Ground Beef, fresh; 2 tbsp Rice, uncooked, for the meatballs; ¾ Onion, half finely chopped, rest roughly chopped; 3 clove Garlic, minced and divided; ¼ cup Coriander Leaves, chopped and divided; 1 tbsp Mint Leaves, chopped; 300 g Tomato, roughly chopped; 1 Potato, medium, diced; 1 Carrot, sliced; 1 Zucchini, small, diced; 1 tbsp Neutral Oil, for cooking the broth base; ½ tsp Ground Cumin, for seasoning; ½ tsp Dried Oregano, crumbled; ¼ tsp Black Peppercorns, freshly ground; 1 tsp Salt, divided, adjust to taste; 4 cup Water, for the soup broth; 1 tbsp Lemon Juice, fresh, for serving

Sopa de Albóndigas (Mexican Meatball Soup)

55 mintotal

Prep 20 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Mix the beef mince with rice, finely chopped onion, half the garlic, half the coriander, mint leaves, black pepper, and part of the measured salt.
Shape the mixture into small, firm meatballs and keep them aside while you prepare the soup base.
Blend the tomatoes with the remaining onion, remaining garlic, and a little of the measured water until smooth.
Heat the oil in a pot, cook the blended tomato base until its raw aroma softens, then add the remaining water, cumin, oregano, and salt.
Bring the broth to a gentle simmer, add the meatballs, potato, and carrot, and cook until the meatballs are firm and the vegetables are nearly tender.
Add the zucchini and simmer briefly until just tender, then finish with the remaining coriander and lemon juice.

How to tell it's done

The meatballs should be tender but hold their shape, and the broth should be light, tomato-rich, and not greasy.

Getting it right

Tip

Keep the broth at a gentle simmer after adding the meatballs; a hard boil can break them apart.

What to serve it with

Serve hot with warm corn tortillas and extra lemon wedges.

Common mistakes

The meatballs fall apart in the broth.: Shape them firmly and lower them into a broth that is simmering, not boiling, then leave them alone for the first ten minutes. Stirred early, before the outside has set, they break up.
The rice inside is still hard.: Use raw rice sparingly — two tablespoons for this much meat — and give the meatballs half an hour. The grains swell inside the meat as they cook, which is what makes albóndigas light; too much rice and they burst.

Substitutions

Mint Leaves — Mint gives the meatballs a classic fresh note; if unavailable, omit it rather than using a very strong substitute.

Storing and reheating

Keeps three days in the fridge and improves overnight. Freezes for two months, though the zucchini and potato soften. Reheat gently so the meatballs stay whole.

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Ingredients