MEXICAN MEATBALL SOUP (ALBONDIGAS SOUP)

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!

INGREDIENTS

– Ground beef – White rice – Sea salt – Egg – Carrots – Onion – Garlic – Tomatoes

Mix all the meatball ingredients in a large bowl.

1

Using a small cookie scoop (2 teaspoons), scoop the meat into 42 balls. Gently roll them into balls.

2

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.

3

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.

4

Add the meatballs to the soup and DO NOT stir. Let them cook for 10 minutes in the simmering broth without stirring them.

5

Swipe up for full recipe!