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Meat, Americas

Albóndigas soup with corn tortillas

Albóndigas soup is a Mexican dish for 4 people, ready in 55 minutes, rated easy, for about €2.50 per person. Beef and rice meatballs with mint simmer in a tomato broth with carrots and zucchini. The key is the raw rice mixed into the meat, it swells as it cooks and keeps the meatballs tender.

A Mexican soup that warms you right up, beef and rice meatballs with mint in a tomato broth with carrots and zucchini.

Albóndigas soup with corn tortillas
Total time
55 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

In this soup, the meatballs are more than just rolled meat, the raw rice mixed in swells slowly as it cooks and gives them a tender, almost melting texture. The fresh mint might surprise you at first, it adds a brightness that lightens the tomato and cumin broth without ever taking over. The carrots and zucchini cook just long enough to keep a bit of bite.

This is the kind of dish to make on a weeknight when everyone needs warming up, kids included, the meatballs are easy to eat and the broth disappears spoonful by spoonful. You can also serve it on a Sunday afternoon with warm tortillas on the table, letting everyone help themselves at their own pace. Mon Chou likes this recipe for its generous broth that fills you up without weighing down the meal.

The ingredients

4 people

Butcher

  • Ground beef 500 g

Pantry

  • Riceoften in the pantry 60 g
  • Crushed tomatoesoften in the pantry 400 g
  • Beef brothoften in the pantry 1.2 l
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Corn tortillas 6
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1

Fruits and vegetables

  • Fresh mint 10 leaves
  • Onion 1
  • Garlic 2 cloves
  • Carrots 3
  • Zucchini 2

Allergens Eggs

The step by step recipe

  1. Mix the ground beef, raw rice, egg, chopped mint, a bit of chopped onion, salt, and pepper.

    The raw rice swells inside the meatball and keeps it moist.

  2. Sauté the rest of the onion and garlic in the oil, then add the tomatoes, broth, and cumin. 8 min

    Let it come to a good simmer before adding the meatballs.

  3. Roll small meatballs and gently drop them into the simmering broth. 15 min

    Don't touch them until they've set, or they might fall apart.

  4. Add the sliced carrots, let them cook, then add the diced zucchini. 20 min

    Add the zucchini last so it stays slightly firm.

  5. Warm the tortillas in a dry pan and serve them alongside the soup.

    A bit of fresh mint added at the last minute brightens up the broth.

Our tips to get it right

  • Shape the meatballs small and even, they cook faster and stay tender all the way through.
  • Taste the broth before adding the meatballs, it's the best moment to adjust the salt and cumin.
  • Let the rice in the meatballs swell gently over low heat, a broth that boils too hard can make them fall apart.

The variations

  • Swap the ground beef for ground pork for softer meatballs and a slightly different flavor.
  • For a vegetarian version, replace the meat with red lentil and rice balls, and use vegetable broth instead.
  • For kids in a hurry, shape smaller meatballs and serve the soup with tortillas cut into strips for dipping.

What to serve it with

  • Warm corn tortillas
  • Lime wedges
  • Mashed avocado on the side

Storage

The soup keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, ideally without the tortillas. Reheat it gently in a pot, adding a splash of water or broth if it has thickened.

Questions about this dish

Can you make the meatballs ahead of time?

Yes, you can shape them the day before and keep them covered in the refrigerator. Drop them into the hot broth when you're ready to cook the soup.

Can you use cooked rice instead of raw rice?

You can, but the meatballs will be less tender since raw rice swells by absorbing broth as it cooks. If you use cooked rice, shorten the meatball cooking time a bit.

Does albóndigas soup freeze well?

Yes, it freezes well for up to 2 months in an airtight container. Freeze the soup without the tortillas, which are best warmed fresh right before serving.

What if you don't have fresh mint?

You can replace it with flat leaf parsley or fresh cilantro, the flavor will differ but still work nicely. Avoid dried mint, it's too concentrated for this recipe.

How long does it take to make an albóndigas soup?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an albóndigas soup?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an albóndigas soup cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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