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!
1lblean ground beef
½cupraw white rice, long-grain or basmati work best
¼cupEACH: finely minced fresh mint and cilantro, packed
1teaspoonEACH: pepper, cumin, and dried oregano
1can fire-roasted tomatoes
Optional: ½ teaspoon chili flakes
2mediumyellow potatoes, peeled and diced
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.
1 lb lean ground beef, ½ cup raw white rice, ¼ cup EACH: finely minced fresh mint and cilantro, 2 teaspoons sea salt, 1 teaspoon EACH: pepper, cumin, and dried oregano, 1 large egg
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.
1 tablespoon oil, 2 medium carrots, 1 medium onion, 4 cloves garlic, 1 can fire-roasted tomatoes, 6 cups beef broth, Optional: ½ teaspoon chili flakes
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 (in about 10 minutes), add the corn to the pot and let it heat through.