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Albondigas

Make authentic Mexican albondigas with tender meatballs and a rich, flavorful broth—perfect for any season!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Meatballs:
  • 2 pounds 80/20 ground pork and beef mix
  • 1 egg beaten
  • ½ cup fresh cilantro chopped
  • Several sprigs of fresh mint chopped
  • ½ large onion grated (drain excess liquid)
  • 1 tablespoon tomato paste
  • Cumin salt, pepper, chili powder – to taste
  • ½ cup uncooked rice rinsed
For the Broth:
  • 1 large onion chopped
  • 2 –3 tablespoons olive oil
  • Several celery stalks chopped
  • 2 –3 carrots diced
  • 2 –3 potatoes diced
  • 6 cups beef or chicken broth about 3 cartons
  • 1 large can diced tomatoes
  • Salt and pepper to taste
  • Additional chopped mint sprigs
  • 1 –2 zucchini or yellow squash chopped (add near the end)
  • Chopped cilantro for garnish

Method
 

Step 1: Make the Meatballs
  1. In a large mixing bowl, gently combine the ground meat, egg, chopped herbs, grated onion, tomato paste, and rinsed rice. Season with cumin, chili powder, salt, and pepper.
  2. Avoid over-mixing to keep the meatballs light. With wet hands, form into small to medium-sized meatballs.
Step 2: Build the Broth
  1. In a large stock pot, heat olive oil over medium heat. Sauté the chopped onion until soft and translucent.
  2. Add the celery, carrots, and potatoes. Cook for 5–6 minutes, just until the veggies begin to soften.
  3. Pour in the broth and diced tomatoes. Bring to a gentle boil, then reduce heat to a simmer. Season with salt and pepper.
Step 3: Add the Meatballs
  1. Carefully drop the meatballs into the simmering broth. They will cook gently in the soup, absorbing its flavor while adding their own richness.
  2. Stir in additional chopped mint sprigs. Simmer uncovered for 30 minutes, or until the meatballs are fully cooked and rice is tender.
Step 4: Add Zucchini and Finish
  1. About 10 minutes before serving, stir in the chopped zucchini or squash. Simmer until just tender.
  2. Taste and adjust seasoning as needed.
Step 5: Serve
  1. Ladle the albondigas into bowls, making sure each one gets several meatballs and a generous helping of vegetables. Garnish with fresh chopped cilantro and serve hot.