Mexican Meatball Soup (Albondigas Soup)

Instructions to Prepare Mexican Meatball Soup

Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine ground beef or pork, uncooked rice, lightly beaten egg, minced garlic, chopped cilantro, mint leaves (optional), ground cumin, salt, and black pepper.
2. Using clean hands, mix the ingredients thoroughly until well combined. Avoid overmixing as it can make the meatballs tough.
3. Take about 1 tablespoon of the mixture and roll it between your hands to form small, round meatballs. Aim for uniform size for even cooking. Place the formed meatballs on a plate and set aside.

Step 2: Sauté the Aromatics

1. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
2. Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent.
3. Add minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
4. Stir in the chopped tomatoes and cook for about 5-7 minutes, allowing the tomatoes to break down and release their juices.

Step 3: Build the Soup Base

1. Add the carrots, potatoes, celery, zucchini, and green beans to the pot. Stir well to combine with the sautéed aromatics and tomatoes.
2. Pour in the vegetable or chicken broth, ensuring that the vegetables are fully submerged. Add the bay leaves, ground cumin, dried oregano, salt, and black pepper. Stir to combine all the ingredients.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let the soup simmer for 10 minutes. This allows the flavors to meld and the vegetables to start cooking.

Step 4: Add the Meatballs to the Soup

1. Carefully drop the prepared meatballs into the simmering broth one by one. Do this gently to avoid splashing and to keep the meatballs from breaking apart.
2. Allow the soup to return to a gentle simmer. Cover the pot and cook for 20-25 minutes, until the meatballs are fully cooked and the rice within them is tender. Check occasionally to ensure the soup maintains a gentle simmer rather than a rolling boil.

Step 5: Final Seasoning and Garnish

1. Taste the broth and adjust the salt and pepper as needed. The broth should be flavorful and slightly spicy, balancing well with the meatballs and vegetables.
2. Remove the bay leaves from the soup.
3. Ladle the soup into bowls and garnish with fresh cilantro for a burst of color and flavor.

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