Albondigas Soup
Tender beef meatballs simmered in a rich tomato broth with rice and aromatic spices. A classic Mexican comfort soup ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 24g
Ingredients
- 1 lb ground beef
- 1.5 medium onion, divided
- 3 whole garlic cloves, minced
- ¼ cup bread crumb
- 1 whole egg
- 28 oz canned crushed tomato
- 6 cup beef broth
- ½ cup long-grain white rice
- 1 tsp dried oregano
Instructions
- 1
Finely dice half an onion. Mix ground beef, diced onion, 1 minced garlic clove, bread crumbs, egg, salt, and pepper in a bowl.
- 2
Roll mixture into 16 walnut-sized meatballs. Place on a plate.
- 3
Dice the remaining onion. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- 4
Add diced onion and 2 minced garlic cloves; sauté until fragrant and softened, about 3 minutes.
- 5
Add crushed tomatoes and oregano; stir. Bring to a simmer, about 2 minutes.
- 6
Pour in beef broth. Bring to a boil, then gently drop in meatballs one at a time.
- 7
Once broth returns to a simmer, stir in rice and reduce heat to medium-low.
- 8
Simmer uncovered until meatballs are cooked through and rice is tender, 20–22 minutes.
- 9
Taste and adjust salt and pepper. Serve hot in bowls.
Tools you’ll need
- large pot (5-quart minimum)
- bowl
- measuring cups
- measuring spoons
- wooden spoon
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