Mexican Meatball Tomato Soup — Sopa de Albondigas
Norteno soup of beef and rice meatballs simmered in tomato-cumin broth with carrot, zucchini, and potato, finished with mint and oregano, served with lime wedges and warm corn tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 400g ground beef, 60g raw rice, 2 beaten eggs, mint, cilantro, 4 minced garlic cloves, cumin, oregano, salt, and pepper in a bowl. Mix gently by hand until just combined. Roll into 16 walnut-size meatballs around 30g each and rest on a plate. Dice onion, mince remaining garlic, chop tomatoes, and dice carrot, zucchini, and potato into 1cm pieces.
Saute
Heat 2 tbsp oil in a heavy saucepan or Dutch oven over medium-high for 1 minute. Add diced onion and cook 3 minutes until softened. Add minced garlic and cook 30 seconds. Stir in chopped tomatoes, cumin, oregano, and salt; cook 5 minutes over medium-high until tomatoes collapse and turn brick red.
Build 1
Pour in 1.5 L stock and bring to a boil over medium-high heat. Reduce to medium-low and gently slide meatballs into simmering broth one at a time. Simmer uncovered 8 minutes without stirring until meatballs set slightly.
Simmer
Add diced carrot, zucchini, and potato around the meatballs. Simmer over medium-low 12 minutes until vegetables are tender when pierced and meatballs are cooked through with rice puffed. Taste and adjust salt.
Char
Char 4 small corn tortillas over a flame 20 seconds per side until lightly blistered and warm through.
Plate
Ladle soup into two deep bowls, arranging meatballs in the centre. Top with fresh cilantro. Serve with charred tortillas and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.