Mexican Meatball Soup: Easy Sopa de Albondigas to Warm Your Soul
Warm up with this comforting Mexican Meatball Soup, also known as Sopa de Albondigas, filled with flavor and hearty ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound ground beef
- 1/4 cup uncooked rice
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups beef broth
- 1 can diced tomatoes
- 2 carrots, diced
- 1 zucchini, diced
- 1 cup corn
- 1 onion, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, mix the ground beef, rice, egg, garlic, cumin, chili powder, salt, and pepper.
- Form the mixture into small meatballs.
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
- Add the beef broth and diced tomatoes to the pot.
- Bring the mixture to a boil, then add the meatballs, carrots, zucchini, and corn.
- Reduce heat and simmer for about 30 minutes, or until meatballs are cooked through and vegetables are tender.
Notes
- Serve with fresh cilantro and lime juice for added flavor.