Albondigas Soup (Mexican Meatball Soup)


  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 egg
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups beef broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 1/2 cup chopped fresh cilantro
  • Salt and pepper, to taste


    1. In a large bowl, mix together the ground beef, rice, egg, cilantro, onions, garlic, cumin, paprika, salt, and pepper. Form the mixture into 1-inch meatballs.
    2. In a large pot, bring the beef broth to a boil. Add the meatballs and reduce the heat to a simmer. Cook for 10 minutes.
    3. Add the tomatoes, carrots, and zucchini to the pot and continue to simmer for an additional 15-20 minutes, or until the vegetables are tender and the meatballs are cooked through.
    4. Stir in the cilantro and season with salt and pepper to taste.
    5. Serve hot. Enjoy!

    Enjoy !

Leave a Reply

Your email address will not be published. Required fields are marked *