Print

Cozy Albondigas Soup: 5-Ingredient Easy Mexican Meatball Recipe

Albondigas Soup - featured image
Print Recipe

A bright, herbaceous Mexican meatball soup featuring tender beef meatballs in a light broth with fresh mint and lime. It is a quick, comforting weeknight meal that is lighter than traditional tomato-based versions.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 fat ratio)
  • 1 large egg
  • ½ cup (50g) plain dried breadcrumbs (or Panko)
  • ¼ cup (30g) finely minced yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cups (1.5 liters) chicken or beef broth (low-sodium)
  • 2 medium carrots, diced into small coins
  • 1 medium zucchini, diced
  • ½ cup green beans, chopped into 1-inch pieces
  • 1 dried bay leaf
  • ¼ cup fresh mint, chopped
  • 1 large lime, juiced
  • 2 tablespoons fresh cilantro, chopped
  • Sour cream or Greek yogurt for serving

Instructions

  1. In a mixing bowl, combine ground beef, egg, breadcrumbs, minced onion, minced garlic, cumin, oregano, salt, and pepper. Mix gently with hands until just combined; do not overwork.
  2. Roll the mixture into 12-15 small meatballs, about 1.5 inches in diameter. Keep hands wet to prevent sticking.
  3. Heat a small skillet over medium heat and toast the ground cumin for 30-60 seconds until fragrant. Remove from heat immediately to avoid burning.
  4. In a large Dutch oven or stockpot, heat a splash of olive oil over medium heat. Sauté diced carrots and onion for 3-4 minutes until softened.
  5. Add the toasted cumin and oregano to the pot, stirring for 30 seconds to bloom the spices.
  6. Pour in the broth and add the bay leaf, zucchini, and green beans. Bring to a gentle simmer and cook for 5 minutes until vegetables begin to soften.
  7. Carefully drop the meatballs into the simmering broth. Cover the pot and reduce heat to low-medium. Simmer gently for 15-20 minutes until meatballs float and are cooked through. Avoid stirring too early.
  8. Remove the bay leaf. Turn off the heat and stir in the fresh mint and cilantro. Squeeze in the lime juice and adjust seasoning with salt or pepper if needed.
  9. Ladle into bowls and serve immediately with sour cream or Greek yogurt and crusty bread or tortillas.

Notes

Do not overmix the meat to keep meatballs tender. Toasting the cumin enhances flavor significantly. Simmer gently to prevent meatballs from breaking apart. Add fresh herbs and lime juice at the very end to preserve brightness. For freezing, omit fresh mint and lime juice until reheating.

Nutrition

Keywords: albondigas soup, mexican meatball soup, mint lime soup, easy dinner, comfort food, ground beef recipe, healthy soup

Find it online: https://lirafood.com/cozy-albondigas-soup-5-ingredient-easy-mexican-meatball-recipe/