Traditional Albondigas Soup Recipe

Introduction
Albondigas soup, a cherished dish in Mexican cuisine, has roots that trace back to the Spanish conquest of Mexico. The term “albondigas” is derived from the Spanish word for “meatballs,” reflecting the core component of this comforting soup. This flavorful stew, traditionally made with meatballs, vegetables, and a rich broth, has evolved over time, with regional variations adding unique twists. Often served during special occasions and celebrations, albondigas soup is a symbol of warmth and togetherness.

Ingredients

For the Meatballs:

1 pound ground beef or pork (or a mix of both)

1/2 cup uncooked white rice

1/4 cup finely chopped onion

1/4 cup finely chopped fresh cilantro

1 clove garlic, minced

1 egg

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

For the Soup:

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 large tomatoes, chopped (or 1 can of diced tomatoes)

4 cups beef or chicken broth

2 cups water

2 medium carrots, sliced

2 medium potatoes, cubed

1 medium zucchini, sliced

1/2 cup chopped fresh cilantro

1 teaspoon ground cumin

1/2 teaspoon ground oregano

Salt and pepper to taste

Optional: 1-2 jalapeños, chopped (for a spicier soup)

Fresh lime wedges and additional chopped cilantro for serving

Instructions

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