Go Back

Mexican Beef Albondigas Soup with Rice Meatballs

Mexican beef albondigas soup features tender rice meatballs simmered in chicken broth with potatoes, carrots, green beans, and zucchini. The meatballs cook right in the soup, making this a hearty one-pot dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 0.33 cup long-grain white rice uncooked, rinsed and drained
  • 1 egg large
  • 0.25 cup yellow onion finely chopped
  • 1 cloves garlic minced
  • 2 tbsp fresh mint finely chopped
  • 1 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 1 lb ground beef 85% lean
For the soup
  • 1 tbsp olive oil
  • 0.5 cup yellow onion diced
  • 2 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes
  • 8 cups low-sodium chicken broth
  • 2 carrots medium, peeled and cut into 1/2-inch pieces
  • 2 russet potatoes medium, peeled and cut into 1/2-inch pieces
  • 1 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 1 cup green beans cut
  • 1 zucchini medium, cut into 1/2-inch pieces

Method
 

Make the meatballs
  1. In a large bowl, mix the rice, egg, onion, garlic, mint, salt, and pepper.
  2. Add the beef and mix gently just until combined.
  3. Shape into about 18 meatballs, each about 1 1/4 inches wide.
Make the soup
  1. Heat the olive oil in a 6-quart pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened.
  2. Stir in the garlic and cook for 30 seconds.
  3. Stir in the tomatoes, broth, carrots, potatoes, salt, and pepper.
  4. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer.
  5. Carefully lower the meatballs into the soup and simmer gently for 15 minutes.
  6. Add the green beans and zucchini and simmer for 15 to 20 minutes, until the vegetables are tender, the rice in the meatballs is cooked through, and the meatballs reach 160°F in the center.

Notes

Mix the meatball mixture gently to keep the meatballs tender. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free version, check that the chicken broth is certified gluten-free.