Name: Albondigas Soup (Mexican Meatball Soup)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: Mexican, Southwestern
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion; 1 large garlic clove; 2 quarts chicken stock or beef stock; 1 quart water; 1/2 cup tomato sauce; 1/2 pound green beans; 2 large carrots; 1/3 cup white rice; 1 pound ground beef; 1/4 cup chopped spearmint leaves; 1/4 cup chopped parsley; 1 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 egg; 1 1/2 cups frozen peas; 1 teaspoon of dried oregano; 1 dash cayenne; 1/2 cup chopped fresh cilantro

Albondigas Soup (Mexican Meatball Soup)

Classic Mexican soup made with meatballs (albondigas), green beans, onions, and chicken stock. This delicious soup recipe comes together in just 1 hour.

1 hr total 15 min prep 45 min cook 8 341 cal

Instructions

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1 Heat the oil in a large heavy-bottomed pot (5-quart) over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add the stock, water, and tomato sauce. Bring to a boil and reduce the heat to a simmer. Add the green beans and carrots.
2 Mix the uncooked rice into the meat on a large bowl, along with the spearmint leaves and parsley, salt, and pepper. Mix in the raw egg. Form mixture into 1-inch meatballs.
3 Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of cooking. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
4 Ladle into bowls and garnish with chopped fresh cilantro. Did you love the recipe? Give us some stars and leave a comment below! )