Albondigas Soup Recipe (Mexican Meatball Soup)

Roast the Tomatoes and Garlic. Preheat the oven to 425°F. Arrange the halved Roma tomatoes, cut-side up, and whole garlic cloves on a large rimmed baking sheet. Use a second baking sheet if needed to avoid overcrowding. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Roast for 35-45 minutes, until the tomatoes are softened and lightly browned. Check the garlic periodically and remove it early if it begins to brown too much.
8 Roma tomatoes, 5 whole garlic cloves, 1 teaspoon salt, ½ teaspoon fresh ground black pepper, 1 tablespoons olive oil
Partially Cook the Rice. While the tomatoes roast, rinse 3/4 cup of uncooked long-grain white rice under cold water. Transfer to a small saucepan with approximately 3 cups of water and bring to a boil. Reduce the heat and simmer, checking every 3-5 minutes, until the rice is beginning to soften but remains firm in the center. Drain and rinse with cold water to stop the cooking process. Measure out 1 cup of the partially cooked rice for the meatballs. Reserve any remaining rice for another use; do not add it to the soup.
¾ cup uncooked long-grain white rice
Cook the Onion for the Tomato Base. While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil for the tomato base in a large skillet over medium heat. Add the chopped large onion and cook for 20-25 minutes, stirring frequently, until very soft and golden brown. Adjust the heat as needed to prevent burning.
1 tablespoons olive oil, 1 large yellow onion
Blend the Roasted Tomato Base. Allow the roasted tomatoes and garlic to cool slightly. Transfer them to a blender or food processor, including any juices from the baking sheet. Add the cooked onion and blend until mostly smooth, leaving a little texture. Set aside.
Combine the Meatball Ingredients. In a large mixing bowl, add the ground beef, ground turkey, minced small onion, garlic, 1 cup of partially cooked rice, parsley, mint, cilantro, salt, black pepper, optional cayenne, and beaten eggs. Using your hands, gently combine the ingredients until evenly distributed. Avoid overmixing, which can make the meatballs dense.
1 pound lean ground beef, 1 pound ground turkey, 1 small yellow onion, 4 cloves garlic, ½ cup fresh mint, ⅓ cup fresh parsley, ⅓ cup fresh cilantro, 2 teaspoons salt, 1 teaspoon fresh ground black pepper, ½ teaspoon cayenne pepper, 3 large eggs
Shape and Refrigerate the Meatballs. Portion the meat mixture into approximately 2-3 tablespoon amounts and roll into evenly sized meatballs. Lightly moisten your hands with water if the mixture becomes sticky. Arrange the meatballs on a tray or large plate and refrigerate while preparing the soup. Finish shaping the entire batch before beginning to cook the meatballs.
Sauté the Soup Vegetables. Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the remaining chopped large onion and cook for about 5 minutes, until softened. Add the carrots and celery and continue cooking for 5-7 minutes, stirring occasionally. Stir in the chopped potatoes and cook for an additional 3-4 minutes.
1 tablespoon olive oil, 1 large yellow onion, 6 large carrots, 4 celery ribs, 2 large russet potatoes
Add the Tomato Base and Broth. Pour the blended roasted tomato mixture into the stockpot and stir to coat the vegetables. Cook for 3-4 minutes, stirring occasionally. Add the 10 cups of chicken broth or water and bring to a boil. Reduce the heat to maintain a gentle simmer and cook for approximately 15 minutes.
10 cups low-sodium chicken broth
Simmer the Meatballs. Carefully lower the chilled meatballs into the gently simmering soup, one at a time. Allow the soup to return to a gentle simmer without stirring immediately, giving the meatballs time to firm up. Cover and cook over low heat for approximately 25-30 minutes, stirring gently only after the meatballs have set. The meatballs are ready when the rice inside is tender and the internal temperature reaches 165°F for the beef-and-turkey mixture, or 160°F if using all ground beef.
Finish and Serve. Remove the pot from the heat and stir in the 1/2 cup of chopped fresh cilantro and 2 tablespoons of fresh lime juice. Taste and adjust the salt, pepper, or lime juice as needed. Ladle the soup into individual bowls, distributing the meatballs and vegetables evenly. Serve with additional lime wedges, if desired.
½ cup fresh cilantro, 2 tablespoons fresh lime juice

Albondigas Soup Recipe (Mexican Meatball Soup)

Ingredients

For the Rice

For the Roasted Tomato Base

For the Meatballs

For the Soup

Instructions

Notes

Nutrition