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Mexican Albondigas Soup Recipe

Mexican Albondigas Soup
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Authentic Mexican Albondigas Soup recipe Enjoy a flavorful hearty soup Easy directions tips for a delicious Albondigas Soup meal

Ingredients

Scale
  • 500g minced beef (or a mixture of beef and pork)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • ¼ cup cooked rice (long grain or basmati work well)
  • 2 tbsp chopped fresh coriander, plus extra for garnish
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeño pepper, seeded and finely chopped (optional)
  • 1.5 litres chicken stock
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) tin kidney beans, drained and rinsed
  • 1 (400g) tin sweetcorn, drained
  • 1 lime, cut into wedges, for serving

    • Instructions

  • Prepare the Meatballs. In a large bowl, combine the minced beef, finely chopped onion, minced garlic, beaten egg, cooked rice, chopped coriander, dried oregano, cumin, salt, and pepper. Mix well with your hands until everything is thoroughly combined.
  • Shape the Meatballs. Roll the meat mixture into small meatballs, about 2-3cm in diameter. Don't worry about being too precise; slightly rustic meatballs are perfectly fine! I find it easiest to wet my hands slightly to prevent the mixture from sticking.
  • Sauté the Vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, chopped red and green bell peppers, and jalapeño pepper (if using) and cook for another 5 minutes, until the peppers are slightly tender.
  • Brown the Meatballs. Add the meatballs to the pot and cook, turning occasionally, until browned on all sides. They don't need to be cooked through at this stage, just nicely browned for flavour.
  • Add the Soup Base. Pour in the chicken stock and tinned chopped tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the meatballs are cooked through and the soup has thickened slightly. Through trial and error, I've learned that simmering gently is key to tender meatballs.
  • Add the Beans and Sweetcorn. Stir in the drained and rinsed kidney beans and sweetcorn. Simmer for another 5 minutes, until everything is heated through.
  • Season and Serve. Season the soup to taste with salt and pepper. Serve hot, garnished with fresh coriander and lime wedges.

    • Notes

    Cosy up with Jessica Mitchell’s easy Mexican Albondigas Soup recipe! A family favourite, this meatball soup is ready in under an hour and is child-approved.

    Find it online: https://themedrecipes.com/mexican-albondigas-soup-meatballs-vegetables-broth/