Mexican-Style Albóndigas Soup with Beef and Rice
Mexican-inspired tomato broth with beef and rice meatballs, potatoes, carrots and corn.
Albóndigas soup features rice-studded meatballs simmered with tomatoes, potatoes, carrots and corn in a lightly spiced broth. The source includes cooked rice in the meatballs, which helps them stay tender and gives the soup its characteristic texture. Shape the meatballs small and add them gently to a low simmer so they do not break apart. Use a thermometer to check the centres, and season the broth after the meatballs and vegetables have cooked. Finish with cilantro and lime. Combine beef, cooled rice, egg, finely diced onion, cilantro, half the salt and half the cumin. Form 20 small meatballs and chill while preparing broth. Bring broth to a gentle simmer in a large pot. Add tomatoes, diced onion, carrot, potatoes, paprika and remaining cumin.
Recipe card
Mexican-Style Albóndigas Soup with Beef and Rice
Equipment: Chef’s knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Mix meatballs
Combine beef, cooled rice, egg, finely diced onion, cilantro, half the salt and half the cumin. Form 20 small meatballs and chill while preparing broth.
Start broth
Bring broth to a gentle simmer in a large pot. Add tomatoes, diced onion, carrot, potatoes, paprika and remaining cumin.
Cook meatballs
Carefully lower meatballs into the simmering broth. Cover partially and simmer gently 20 minutes.
Add corn
Stir in corn and continue simmering 5 to 10 minutes until vegetables are tender and meatballs reach 71°C (160°F).
Season and serve
Taste, add remaining salt as needed, and serve with lime wedges and cilantro.
How to tell when it is ready
Meatballs reach 71°C (160°F); potatoes and carrots are tender.
Tips
- Use cooled rice in the meat mixture.
- Keep meatballs small and even.
- Lower them into gently simmering broth.
- Avoid stirring vigorously before they set.
Troubleshooting
- If cooking is uneven, cut pieces to a similar size.
- If the flavour is too strong, adjust with a little of the main liquid.
Substitutions
- Use a similar neutral cooking oil if needed.
- Choose a suitable broth or stock for the recipe.
Variations
- Adjust herbs and seasoning to taste.
- Add a little chilli for gentle heat.
Serving suggestions
- Serve with warm tortillas.
- Add lime wedges.
- Offer chopped cilantro.
- Pair with avocado salad.
Make ahead
Measure and prepare ingredients in advance; complete cooking shortly before serving.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Food safety
Contains beef and egg. Cook ground beef meatballs to 71°C (160°F); refrigerate soup within 2 hours.
Frequently asked questions
Can I make this ahead?
Prepare components ahead and refrigerate promptly; finish close to serving.
How should I store mexican albóndigas soup?
Refrigerate leftovers in a covered container within 2 hours and use within 3 days.
Serve promptly and chill leftovers without delay.
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