Beef Albóndigas (Mexican Meatball Soup)
Ingredients
- 1 lb ground beef
- ¼ cup uncooked long-grain rice
- 1 egg
- 2 cloves garlic, minced
- ½ cup fresh cilantro, chopped
- 1 tsp cumin
- Salt and black pepper
- 1 can (14 oz) crushed tomatoes
- 4 cups beef or chicken broth
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- ½ onion, diced
- 1 chipotle pepper in adobo (optional, for smoky heat)
Instructions
Mix ground beef with raw rice, egg, half the garlic, half the cilantro, cumin, salt, and pepper. Roll into golf ball-sized meatballs (the raw rice will cook inside and puff the meatball open).
In a large pot, sauté onion and remaining garlic in oil until soft. Add crushed tomatoes and chipotle pepper (if using). Cook 3 minutes.
Pour in broth and add carrots and celery. Bring to a gentle boil.
Carefully lower the meatballs into the simmering broth. Do not stir for the first 10 minutes or they will break apart. Partially cover and simmer for 25-30 minutes.
Taste and adjust seasoning. Serve in deep bowls with remaining fresh cilantro, a squeeze of lime, and warm corn tortillas.
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Hi, I'm Sarah! I'm passionate about creating delicious, accessible recipes that help you make the most out of your kitchen. Whether it's reducing food waste or exploring vibrant new flavors, my goal is to make cooking a joy for everyone.
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