Name: Mexican Meatball Soup (Albóndigas Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb. ground beef (80/20 preferred, (453g) $6.24); ½ cup white rice (uncooked, (92g) $0.19); 1 large egg ($0.14); 2 Tbsp onion (finely minced, (20g) $0.09); 2 garlic cloves (minced, $0.14); ¼ cup fresh cilantro (chopped, (5g) $0.21); 1 tsp salt ($0.08); ½ tsp black pepper (freshly cracked, $0.08); ½ tsp ground cumin ($0.02); 1 Tbsp cooking oil ($0.04); 1 medium onion (diced, (1½ cups, 180g) $0.70); 2 garlic cloves (minced, $0.14); 2 Tbsp tomato paste ($0.17); 6 cups beef broth ($0.77*); 1 cup tomato sauce ($0.48**); 2 medium carrots (peeled and sliced, (1½ cups, 190g) $0.20); 2 medium Yukon gold potatoes (peeled and diced, (350g, 3 cups) $0.73); 1 tsp ground cumin ($0.04); ½ tsp dried oregano ($0.02); ½ tsp salt ($0.04); ¼ tsp black pepper (freshly cracked, $0.04); 2 medium zucchini (sliced into half moons, (3 cups, 356g) $1.76); 1 Tbsp lime (from half a lime, $0.25***); ¼ cup fresh cilantro (chopped for serving, $0.21)

This Mexican Meatball Soup, also known as Albóndigas soup, is loaded with tender meatballs, potatoes, zucchini, and carrots in a rich & comforting broth.

Ingredients

1 lb. ground beef (80/20 preferred, (453g) $6.24)

½ cup white rice (uncooked, (92g) $0.19)

1 large egg ($0.14)

2 Tbsp onion (finely minced, (20g) $0.09)

2 garlic cloves (minced, $0.14)

¼ cup fresh cilantro (chopped, (5g) $0.21)

1 tsp salt ($0.08)

½ tsp black pepper (freshly cracked, $0.08)

½ tsp ground cumin ($0.02)

1 Tbsp cooking oil ($0.04)

1 medium onion (diced, (1½ cups, 180g) $0.70)

2 garlic cloves (minced, $0.14)

2 Tbsp tomato paste ($0.17)

6 cups beef broth ($0.77*)

1 cup tomato sauce ($0.48**)

2 medium carrots (peeled and sliced, (1½ cups, 190g) $0.20)

2 medium Yukon gold potatoes (peeled and diced, (350g, 3 cups) $0.73)

1 tsp ground cumin ($0.04)

½ tsp dried oregano ($0.02)

½ tsp salt ($0.04)

¼ tsp black pepper (freshly cracked, $0.04)

2 medium zucchini (sliced into half moons, (3 cups, 356g) $1.76)

1 Tbsp lime (from half a lime, $0.25***)

¼ cup fresh cilantro (chopped for serving, $0.21)

Instructions

1 Gather and prep all ingredients.

2 In a large bowl, gently combine the ground beef, rice, egg, onion, garlic, cilantro, salt, pepper, and cumin. Mix just until combined.

3 Roll into 1½ inch meatballs and set aside. (About 20 balls)

4 Heat oil in a large Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.

5 Stir in the garlic and tomato paste and cook 1-2 minutes until the paste darkens slightly.

6 Add the broth, tomato sauce, carrots, potatoes, cumin, oregano, salt, and pepper. Bring to a gentle simmer.

7 Carefully add the meatballs to the simmering soup; don't stir for the first 5 minutes. Cover and simmer gently for 10-15 minutes.

8 Add zucchini and simmer for an additional 5 minutes until meatballs are fully cooked and rice is tender.

9 Stir in lime juice. Taste and adjust seasoning. Ladle soup into bowls, sprinkle with chopped cilantro, and top with extra lime and queso fresco if desired.