Albóndigas (Mexican Meatball Soup)
Ingredients
- 1 large yellow onion, finely chopped and divided
- 1 c. chopped fresh cilantro, divided, plus more to serve
- 1/2 c. long-grain white rice
- 2 large eggs
- 4 garlic cloves, finely chopped and divided
- 2 tbsp. chopped fresh mint, optional
- 1 tbsp. plus 1 teaspoon dried oregano, divided
- 1 tbsp. kosher salt, divided, plus more to taste
- 2 tsp. ground cumin, divided
- 1 tsp. ground black pepper, divided
- 2 lb. ground beef (80/20)
- 2 tbsp. vegetable oil
- 4 medium carrots, peeled and sliced into 1/4-inch half-moons
- 1 medium jalapeño, seeded and diced
- 2 qt. beef broth
- 1 28-ounce can crushed tomatoes
- 2 dried bay leaves
- 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
- 3 medium zucchini, sliced into 1/2-inch thick half-moons
- Cooked rice, to serve
Instructions
- In a medium bowl, combine half the onion, ½ cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Gently mix in the beef until well combined, making sure not to overmix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use.
- In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalapeño, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Saute until softened, 3 to 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to 15 minutes.
- Add the zucchini and the remaining ½ cup cilantro, cook until the zucchini has softened, 10 to 12 minutes. Remove the bay leaves and taste for salt.
- Serve hot, over cooked rice, with extra cilantro.
