Albondigas Soup (Mexican Meatball Soup)

I love my mom’s cooking, unfortunately, she doesn’t do it very often. In order for me to enjoy my childhood favorite foods, I’ve had to learn to make them myself. The great thing about my mom’s cooking is that she likes to keep it simple and as authentic as possible (if it’s too greasy or fatty she will usually adjust the recipe) Here is one of my top favorites, Sopa de Albondigas.

Mexican Meatball Soup

1 lb. of ground beef (grass fed or extra lean for a better taste)

1 cup uncooked INSTANT brown rice

1 large egg

2 garlic cloves

1 sprig of spearmint

1/2 cup diced white onion (one small onion)

1/2 tsp seasoned salt



6 cups of chicken broth

2 cups diced tomatoes

1 large zucchini, sliced

2 carrots, sliced



Mix all the meatball ingredients together. Form the meatballs into about 1″ round balls, don’t make them too big or they may not cook all the way through (yuck!). Once you have all the meatballs made, but the chicken broth over medium heat and add tomatoes. Meanwhile, place a nonstick pan over medium heat.

Saute the meatballs in the pan until just the outside is no longer pink, this brings out the flavor in the meat and helps speed up the whole cooking process. You shouldn’t have to add oil to saute them, the fat from the beef should be sufficient.

Then add the meatballs to the broth along with zucchini and carrots. They will be ready when the rice sprouts open.

Top with avocado and serve with corn tortillas.

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