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albondigas soup recipe

Hearty Mexican Albondigas Meatball Soup

This soul-warming Mexican meatball soup features incredibly fluffy cornflake-infused meatballs and a rainbow of vegetables in a rich, comforting broth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 pounds lean ground beef
  • 0.25 cup cooked rice
  • 1 cup corn flakes secret for fluffy meatballs
  • 1 bunch fresh cilantro chopped
  • 1 unit egg
Broth & Vegetables
  • 4 unit beef bouillon cubes
  • 6 unit potatoes medium, cubed
  • 6 unit carrots chopped
  • 1 unit onion whole, chopped
  • 5 stalks celery chopped
  • 3 ears corn halved
  • 4 unit zucchini chopped, added later
  • 0.5 head cabbage chopped, added later
  • as needed stewed tomatoes amount not specified
  • as needed water to fill pot a little over half full
  • to taste salt and pepper

Equipment

  • large Dutch oven
  • Large mixing bowl

Method
 

  1. Fill a large Dutch oven a little over half full with water and add the 4 beef bouillon cubes. Bring to a boil.
  2. While the water heats, chop all vegetables: potatoes, carrots, onion, celery, and corn. Add these, along with the stewed tomatoes, to the boiling pot. Hold back the zucchini and cabbage for later.
  3. For the meatballs, combine ground beef, cooked rice, corn flakes, chopped cilantro, and egg in a large mixing bowl. Mix thoroughly with hands and shape into golf ball-sized balls.
  4. Gently drop meatballs into the rolling boil. Cook for about 25 minutes until meatballs are tender and broth is flavorful.
  5. In the final 5 minutes of cooking, add the chopped zucchini and cabbage to the pot. Season the entire soup with salt and pepper to taste.

Notes

The corn flakes are the secret to incredibly light and fluffy meatballs that hold together perfectly in the soup.