Authentic Mexican Albondigas (Mexican Meatball Soup) (Print version)

Tender Mexican albondigas simmered in tomato broth with rice, mint, potatoes, carrots, and zucchini.

# Ingredients:

For the meatballs

01 - 1/4 cup (50 g) long-grain white rice
02 - 1 cup hot water, for soaking rice
03 - 1 lb (450 g) ground beef, 85 percent lean
04 - 1/2 lb (225 g) ground pork
05 - 1 large egg
06 - 1/3 cup finely minced white onion
07 - 2 garlic cloves, grated or minced
08 - 2 tablespoons finely chopped fresh mint
09 - 1 tablespoon chopped fresh cilantro
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon Mexican oregano
12 - 1/4 teaspoon ground cumin
13 - 1/4 teaspoon black pepper

For the soup

14 - 1 lb (450 g) ripe Roma tomatoes, roughly chopped
15 - 1/2 medium white onion, roughly chopped
16 - 2 garlic cloves
17 - 1 tablespoon vegetable oil
18 - 7 cups (1.65 L) low-sodium chicken broth or beef broth
19 - 1 teaspoon kosher salt, plus more to taste
20 - 2 medium carrots, peeled and cut into 1/2-inch pieces
21 - 1 large russet potato, peeled and cut into 1/2-inch cubes
22 - 1 medium zucchini, cut into 1/2-inch pieces
23 - 1 jalapeno, slit lengthwise but left whole, optional
24 - 1/4 cup chopped fresh cilantro
25 - 1 tablespoon chopped fresh mint
26 - Lime wedges, for serving

# Instructions:

01 - Place the rice in a small bowl and cover with hot water. Let stand for 20 minutes, then drain very well.
02 - In a large bowl, combine the beef, pork, drained rice, egg, onion, garlic, mint, cilantro, salt, oregano, cumin, and pepper. Mix gently, then shape into 18 to 20 meatballs about 1 1/2 inches wide.
03 - Blend the tomatoes, onion, and garlic until mostly smooth. A little texture is fine.
04 - Heat the oil in a Dutch oven over medium heat. Add the tomato puree and cook for 5 minutes, stirring often, until it darkens slightly. Add the broth and salt, then bring to a gentle simmer.
05 - Add the carrots, potato, and whole slit jalapeno if using. Simmer for 8 minutes, until the potato edges start to soften.
06 - Lower the meatballs into the simmering broth one at a time. Cover and cook gently for 22 to 25 minutes, until the meatballs are cooked through and reach 160°F in the center.
07 - Add the zucchini, cilantro, and mint. Simmer for 5 to 7 minutes, until the zucchini is tender. Taste for salt and serve hot with lime wedges.

# Good to know:

01 - Use spearmint or yerba buena, not peppermint.
02 - A low simmer keeps the broth clear and the meatballs tender.
03 - Best served with warm corn tortillas, lime, and cilantro.

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