Albondigas Soup (Mexican Meatball Soup) is a comforting dish featuring tender meatballs in a flavorful broth with fresh vegetables, herbs, and a hint of spearmint for an authentic Mexican taste.
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
2 quarts chicken stock or beef stock
1 quart water
1/2 cup tomato sauce
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 large carrots, peeled and sliced
1/3 cup white rice
1 pound ground beef (or ground turkey)
1/4 cup loosely packed chopped fresh spearmint leaves
1/4 cup loosely packed chopped fresh parsley
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 large egg
1 1/2 cups frozen or fresh peas
1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
1 dash cayenne pepper, optional
1/2 cup chopped fresh cilantro for garnish
1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add garlic and cook 1 minute.
2. Pour in the stock, water, and tomato sauce. Bring to a boil, then reduce heat to a simmer. Add green beans and carrots.
3. In a large bowl, combine ground beef, uncooked rice, chopped spearmint, parsley, salt, and pepper. Mix in the raw egg.
4. Form mixture into 1-inch meatballs.
5. Gently add meatballs to the simmering soup. Cover and simmer for 30 minutes.
6. Add peas toward the end of cooking. Season with oregano, salt, pepper, and cayenne if desired.
7. Serve soup in bowls and garnish with chopped cilantro.
Use fresh spearmint or yerba buena for authentic flavor; dried mint is a substitute.
Vegetables can be varied: zucchini, corn, or spring peas are excellent options.
Ground turkey can be used instead of beef.
This soup can be made ahead and reheated; flavors improve after resting.