This Mexican meatball soup is simple to make and absolutely delicious. We make it with small, rice-studded meatballs (albondigas), a few veggies, and a rich and tasty broth. You’ll love it!
- 1 lb lean ground beef
- ½ cup raw white rice (long-grain or basmati work best)
- ¼ cup EACH: finely minced fresh mint and cilantro, packed
- 2 teaspoons sea salt
- 1 teaspoon EACH: pepper, cumin, and dried oregano
- 1 large egg
- 1 tablespoon oil
- 2 medium carrots, diced
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 can fire-roasted tomatoes
- 6 cups beef broth
- Optional: ½ teaspoon chili flakes
- 2 medium yellow potatoes, peeled and diced
- 1 cup frozen corn
- Mix all the meatball ingredients in a large bowl. Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.
- Heat the oil in a large pot over medium-high heat. Add the carrots, onion, and garlic and cook for 5 minutes, stirring a few times. Add the beef broth, fire-roasted tomatoes, and (if using) the chili flakes, and bring the pot to a boil. Lower the heat so that the soup is simmering gently.
- Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.
- Add the potatoes to the pot and gently stir. When they are almost cooked (about in about 10 minutes), add the corn to the pot and let it heat through.