Mexican-Style Beef Albondigas Soup Recipe

About this recipe

Mexican-Style Beef Albondigas Soup is a heartwarming dish featuring tender beef meatballs, simmered with fresh vegetables and aromatic spices in a rich tomato broth. This traditional recipe brings the vibrant flavors of Mexico to your table, perfect for uniting the family around a comforting meal.

Ingredients

• - Thomas Ridley Fresh British Beef Mince
• 1 Kg Laila Basmati Rice
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• 6 Each Golden Yolk Eggs 6 Pack
• - Fresh Asian Coriander Bunch
• - Greenfields Ground Coriander
• 50G Pepper Black Ground BWFO
• - Filippo Berio Garlic Flavoured Olive Oil
• 400G Italianavera Chopped Tomatoes In Botanical Tin, 400G
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• - Borough Broth Company Free-Range Organic Chicken Bone Broth
• 1 Kg Carrots - 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Jersey Royal Potatoes
• - Pataks Lime Pickle
• 100 G Trs Ground Cumin Jeera Powder
• - Tata Salt

Instructions

1. 1. In a large mixing bowl, combine the minced beef, cooked rice, chopped onion, minced garlic, beaten egg, chopped cilantro, ground cumin, salt, and pepper. Mix well until all ingredients are thoroughly combined.
2. 2. Using your hands, shape the mixture into small meatballs, roughly the size of a walnut. Set aside on a plate.
3. 3. Heat the olive oil in a large stockpot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
4. 4. Stir in the minced garlic, ground cumin, and ground coriander, cooking for 1 minute until fragrant.
5. 5. Add the chopped tomatoes, tomato paste, and chicken stock to the pot. Stir well to combine, then bring the mixture to a gentle boil.
6. 6. Reduce the heat to low and carefully add the meatballs to the pot, one at a time. Cover and let them simmer for 20 minutes, ensuring the soup stays at a low simmer to avoid breaking the meatballs.
7. 7. Add the chopped carrots, zucchini, and diced potatoes to the soup. Stir gently and continue simmering for another 15-20 minutes, or until the vegetables are tender and the meatballs are cooked through.
8. 8. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
9. 9. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice for added brightness. Accompany with warm corn tortillas or crusty bread if desired.