Albondigas Soup (Mexican Meatball Soup)

Step 1

Meatballs: Combine the ground beef, egg, onion, white rice, garlic, mint, cilantro, salt, oregano, cumin, and black pepper in a large bowl. Gently mix together with your hands until combined. Use a rounded tablespoon to roll the mixture into meatballs. Refrigerate until ready to use.

Step 2

Heat the olive oil over medium high heat in a large soup pot or Dutch oven. Add the onion, carrots, celery, jalapenos, and potato. Cook for 5-7 minutes until beginning to soften. Add the garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant.

Step 3

Add the chicken broth and tomato sauce. Bring to a simmer. Season well with salt and pepper.

Step 4

Add the meatballs and cover. Cook for 30 minutes without stirring. Stirring can break the meatballs.

Step 5

Open and add the zucchini and corn. Cook for 5-10 minutes longer until the meatballs are cooked through and the rice is tender. Serve with cilantro, fresh limes, radishes, etc.