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Prep Time

20 min

Cook Time

1 hr

Serves

6-8

RECIPE

Albondigas Meatball Soup

Laura @growingupcali
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Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 cup cooked white rice
  • 1/4 cup tightly packed mint leaves, chopped
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or vegetable oil
  • 1 medium yellow onion, peeled and diced (about 1½ cups)
  • 4 medium carrots, peeled and cut on an angle into ½-inch slices
  • 3 medium celery stalks, diced
  • 1 large red potato, cut into 1-inch cubes
  • Kosher salt and black pepper
  • 3 tablespoons tomato paste
  • 2 teaspoons dried oregano, preferably Mexican
  • 2 teaspoons ground cumin
  • 8 cups chicken stock (2 quarts)
  • 1 jar Mi Rancho salsa

Optional vegetable add-ins:

  • chopped red potatoes
  • zucchini and/or green beans

Topping options:

Instructions

Prepare Meatballs:

  1. Combine ground beef, ground pork, egg, garlic, cooked rice, mint, salt, and pepper in a large bowl.
  2. Using your hands, gently mix until combined.
  3. Gently roll the mixture into approximately 30 small meatballs about the size of 1 rounded tablespoon each.
  4. Set aside until ready to use.

Make The Soup:

  1. Heat the oil in a large pan, and then add the onion, carrots, and celery. Season with salt and pepper and cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes.
  2. Add the tomato paste, oregano, and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes.
  3. Add the chicken stock and salsa and bring to a boil over high.
  4. Carefully drop the meatballs into the pot one by one. Bring the soup back to a simmer, then cover and cook for 15 minutes.
  5. If using, add any additional vegetables like potatoes, zucchini, or green beans. Cover and cook for 15 more minutes. If not adding additional vegetables, and continue to simmer for 15 more minutes.
  6. Adjust seasoning and ladle into bowls. Garnish with toppings of your choice. Serve with warmed Mi Rancho organic corn tortillas and enjoy!

Notes:

  1. Make-Head and Storage: This Mi Rancho albondigas meatball soup can be stored in an airtight container in your refrigerator for 3-5 days. When ready to serve, warm on the stove over low heat or in the microwave in a microwave-safe dish.
  2. Making Meatballs with Ground Turkey or Chicken: You can make meatballs from ground turkey or chicken. But keep in mind that the higher the fat content, the juicier the meatball.
  3. Tortilla Chip Option for Lunchboxes: Mi Rancho’s award-winning 7th Street corn tortilla chips make a great on-the-go side for this dish. You can make your own baked tortilla chips with our Mi Rancho organic corn tortillas. Just cut the tortillas into wedges and lightly brush them with oil. Place them in a single layer on a baking sheet and cook them at 350 degrees F until they are lightly browned and crisp, about 15 minutes. Sprinkle with salt.

Check out Laura’s Instagram for more delicious recipes!

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