📝 About This Recipe
This traditional Mexican Albóndigas soup is a heartwarming masterpiece that features tender, mint-infused meatballs nestled in a vibrant, veggie-packed tomato broth. It is a beloved family staple across Mexico, cherished for its light yet satisfying profile and the surprising sweetness of carrots and zucchini. Perfect for kids, the meatballs are incredibly soft thanks to the addition of rice, making every spoonful a gentle, nourishing hug in a bowl.
🥗 Ingredients
For the Meatballs
- 1 pound Ground Beef (80/20 lean for best flavor)
- 1/4 cup White Rice (uncooked)
- 1 Egg (lightly beaten)
- 2 tablespoons Fresh Mint Leaves (finely chopped; the secret ingredient)
- 1 clove Garlic (minced)
- 1/2 teaspoon Salt and Pepper (to taste)
For the Broth
- 3 large Roma Tomatoes (roughly chopped)
- 1/2 White Onion (chopped)
- 8 cups Chicken Broth (low sodium)
- 1 tablespoon Olive Oil
Vegetables
- 2 medium Carrots (peeled and sliced into rounds)
- 2 medium Gold Potatoes (peeled and cubed into 1/2 inch pieces)
- 2 small Zucchini (sliced into half-moons)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a blender, combine the chopped tomatoes, onion, and one garlic clove with 1/2 cup of the chicken broth. Blend until completely smooth to create the 'recaudo' base.
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2
Heat 1 tablespoon of olive oil in a large stockpot over medium heat. Pour in the blended tomato mixture and cook for 5-7 minutes, stirring occasionally, until the color deepens to a dark red.
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3
Add the remaining chicken broth to the pot and bring the mixture to a gentle boil. Once boiling, reduce heat to low to maintain a simmer while you prepare the meatballs.
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4
In a large mixing bowl, combine the ground beef, uncooked rice, beaten egg, chopped mint, minced garlic, salt, and pepper.
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5
Using your hands, gently mix the meatball ingredients until just combined. Be careful not to overwork the meat, which can make the meatballs tough.
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6
Shape the mixture into small, kid-friendly balls, roughly 1 inch in diameter (about the size of a walnut). You should get approximately 20-24 meatballs.
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7
Gently drop the meatballs one by one into the simmering broth. Do not stir immediately; let them poach for 2-3 minutes so they set their shape.
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8
Add the sliced carrots and cubed potatoes to the pot. These take longer to cook than the zucchini.
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9
Cover the pot and simmer for 20 minutes. The rice inside the meatballs will expand during this time, making them light and airy.
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10
Add the zucchini half-moons to the soup. Simmer for an additional 10 minutes, or until the potatoes are fork-tender and the zucchini is bright green and soft.
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11
Taste the broth and add more salt or pepper if needed. Remove from heat.
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12
Ladle the soup into deep bowls, ensuring everyone gets 3-4 meatballs and a generous serving of vegetables. Garnish with fresh cilantro.
💡 Chef's Tips
Do not skip the fresh mint; it provides the signature aromatic lift that defines authentic Albóndigas. Using uncooked rice in the meatballs is essential as it absorbs the juices and acts as a binder, creating a very soft texture. If the soup gets too thick, feel free to add a splash of water or more broth to reach your desired consistency. To make it even kid-friendlier, cut the vegetables into fun shapes using small cookie cutters. Avoid boiling the soup vigorously once the meatballs are in; a gentle simmer prevents them from breaking apart.
🍽️ Serving Suggestions
Serve with warm corn tortillas for dipping into the savory broth. Add a squeeze of fresh lime juice just before eating to brighten the flavors. Pair with a side of Mexican red rice for a more filling meal. For adults, serve with a side of smoky chipotle salsa or sliced jalapeños for a spicy kick. A glass of cold Hibiscus tea (Agua de Jamaica) complements the savory notes perfectly.