You are here

Mexican Meatball Soup

Special.Fork's picture
  Olive oil 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Yellow onion 1⁄2 Cup (8 tbs), roughly chopped
  Carrot slices 1 1⁄3 Cup (21.33 tbs) (1/2 inch, about 1 large)
  Potato cubes 1 Cup (16 tbs) (1/2 inch)
  Canned beef stock/Chicken stock 16 Ounce (2 cans, 8 ounces each)
  Canned tomato sauce 8 Ounce (1 can)
  Lean ground beef 1 Pound
  Minced onion 1⁄3 Cup (5.33 tbs)
  Uncooked rice 1⁄4 Cup (4 tbs) (long-grain or short-grain)
  Minced fresh mint 1⁄2 Cup (8 tbs)
  Dried oregano 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper To Taste
  Egg 1
  Cilantro sprig 2
  Lime 1 , quartered into 4 wedges

Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, sauté until the onions are translucent, about 1 minute.

Stir in carrots and potatoes; sauté over high heat to lightly brown, about 1 1/2 minutes.

Add tomato sauce and stock. Stir and simmer, covered, for 15 minutes.

While soup is simmering, make the meatballs. In a large bowl, combine ground beef, onion, rice, mint, oregano, salt, pepper and egg. Form mixture into 1-inch meatballs.

Add the meatballs to the soup. Cover and simmer for 15 minutes more.

Ladle soup into four bowls. Garnish with cilantro and lime wedge, and serve.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Quick
Preparation Time: 
30 Minutes
There is something comforting about cozying up on the couch with a bowl of soup after a long day. Interestingly, the word, ‘restaurant,’ (derived from the French word restaurer meaning “to restore”) was first used in France during the 16th century to describe a highly concentrated soup sold by street vendors and advertised as an antidote to physical exhaustion. A few years ago while living in Los Angeles, I discovered the joys of Mexican soups and stews. A couple of notable favorites include Birria and Caldo de Res, but by far my favorite Mexican soup is Albóndigas, which literally translates to “meatball” in Spanish. Luckily, I was able to jot down a family recipe from a friend, whose mother makes an amazing version. What’s great about Albóndigas is that it’s super-simple with little precision required. It’s a hearty and rustic soup that makes for a quick one-pot meal, perfect for those nights when you’re in need of a little TLC.

Rate It

Your rating: None
Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 464 Calories from Fat 131

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 4.6 g23%

Trans Fat 0 g

Cholesterol 117.9 mg39.3%

Sodium 890.7 mg37.1%

Total Carbohydrates 50 g16.7%

Dietary Fiber 6.3 g25.2%

Sugars 5.9 g

Protein 31 g62.6%

Vitamin A 152.3% Vitamin C 42.2%

Calcium 13.1% Iron 33.4%

*Based on a 2000 Calorie diet

Mexican Meatball Soup Recipe