Awesome Mexican Meatball Soup

This is albondigas, the classic Mexican meatball soup that’s the cure for whatever ails you. The meatballs themselves are unusual: ground beef mixed with raw rice, fresh mint, cumin, and onion. As they simmer in the tomato broth, the rice swells inside the meatballs and gives them a tender, slightly chewy bite. The mint is what makes the soup taste distinctly Mexican rather than just generic meatball soup.

The broth starts simple. Onion and garlic sweated in oil, then beef or chicken stock brought to a boil before the meatballs go in. The tomato is added after the meatballs settle so it doesn’t break them apart.

Twenty minutes of simmering locks in the meatball shape and lets the rice cook through. Another thirty after the carrots and zucchini join brings everything to spoon-tender without turning the vegetables to mush.

Garnish at the table. A spoonful of salsa adds heat and brightness, sour cream adds cool richness. Both at once is the right answer.

Pro Tips

• Use 80/20 ground beef for juicier meatballs. Lean beef makes them dry.
• Wet your hands with cold water between rolling meatballs to keep the meat from sticking.
• Don’t skip the mint. Fresh is better than dried but either works. It’s the signature flavor.
• Make a day ahead. Like most soups, albondigas tastes deeper after the flavors marry overnight.

Variations

• Swap half the beef for ground pork for a richer, more traditional meatball.
• Add a chopped chipotle in adobo to the broth for smoky heat.
• Stir in a handful of fresh cilantro and a squeeze of lime at the end for extra brightness.