Mexican Meatball Soup

Name: Mexican Meatball Soup (Albondigas)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pound (450 g) tomatoes (about 3 medium tomatoes); ¼ medium white onion; ¼ cup (60 ml) water, if needed; 1 tablespoon (15 ml) vegetable oil; 6 cups (1½ quarts/1.4 L) chicken broth; 1 cup (115 g) large cubed carrot; 1 cup (140 g) large cubed potato; 1¼ cups (225 g) large cubed Mexican squash or zucchini; 1¼ cups (225 g) large cubed Mexican squash or zucchini; ½ cup (20 g) chopped fresh cilantro; 1 slice white sandwich bread; ¼ cup (60 ml) whole milk; 1 pound (450 g) ground beef; 1 clove garlic, chopped (or ⅓ teaspoon garlic powder); 1 clove garlic, chopped (or ⅓ teaspoon garlic powder); 6 peppercorns (or ½ teaspoon ground pepper); 6 peppercorns (or ½ teaspoon ground pepper); 1 large egg, beaten; Salt, to taste; Arroz Rojo (optional); Warm corn tortillas

Albondigas

Preparation info

Yield:
6
servings

Difficulty
Easy
Ready in
50 min

Appears in

The Mexican Home Kitchen

By Mely Martínez

Published 2020

About

There are several ways to make a Mexican meatball soup, and this is a simple recipe that my family absolutely loves. These meatballs are cooked in an aromatic tomato broth, flavored with fresh cilantro.

Ingredients

Broth

1 pound (450 g) tomatoes (about 3 medium tomatoes)

Americas
Mexico
Main course
Soup

Method

To make the broth: Preheat a comal or large skillet over medium-high heat, then roast the tomatoes, onion, and garlic. (See specific roasting instructions for each vegetable.) Peel the garlic and place the roasted vegetables in a b